A mint and coriander flavoured chutney (green or hari chutney) which is great for sandwich spreads. Lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens.
Green chutney is probably the most favourite Indian accompaniment. This basic chutney is perfect for using as a dipping sauce with cutlets ,dhoklas,pakoras,tikki/pattice, samosas or to serve with main course dishes like biryani.
Chutney is an integral part of Indian cuisine in all parts of India. Be it made from vegetables or fruits or some fresh herbs, a chutney in the menu tends to make me feel that it's a complete meal.
It is so refreshing; it reminds me of cool summer days. It can be accompanied by most of the appetizers and it is also great with a meal. It is good for health as it helps digest the food properly. You can make this chutney in bulk and freeze for weeks to come.
You can use mint & coriander leaves in the ratio of 1:2 or 1:1 or 2:1 as per your liking & taste
Ingredients:
1 bunch fresh mint (approximately 100 gms)
1 bunch fresh coriander (approximately 100 gms)
1 small onion cut into pieces
5 cloves garlic
1 inch" piece of ginger
2 green chillies
1 tsp sugar
1 tsp cumin seeds (jeera)
2 tsps lime juice
Salt as required
Ingredients:
1 bunch fresh mint (approximately 100 gms)
1 bunch fresh coriander (approximately 100 gms)
5 cloves garlic
1 inch" piece of ginger
2 green chillies
1 tsp sugar
1 tsp cumin seeds (jeera)
2 tsps lime juice
Salt as required
Method:
1. Cut off roots from the coriander and any thick stalks from the mint and discard. •Wash thoroughly cilantro and mint leaves and keep aside. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.
2. Peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
3. Grind all the ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste in a food processor.
4. Chill and serve.
TIP
1. You can make this chutney in bulk and freeze for weeks to come.
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Green chutney is probably the most favourite Indian accompaniment. This basic chutney is perfect for using as a dipping sauce with cutlets ,dhoklas,pakoras,tikki/pattice, samosas or to serve with main course dishes like biryani.
It is so refreshing; it reminds me of cool summer days. It can be accompanied by most of the appetizers and it is also great with a meal. It is good for health as it helps digest the food properly. You can make this chutney in bulk and freeze for weeks to come.
You can use mint & coriander leaves in the ratio of 1:2 or 1:1 or 2:1 as per your liking & taste
Ingredients:
1 bunch fresh mint (approximately 100 gms)
1 bunch fresh coriander (approximately 100 gms)
1 small onion cut into pieces
5 cloves garlic
1 inch" piece of ginger
2 green chillies
1 tsp sugar
1 tsp cumin seeds (jeera)
2 tsps lime juice
Salt as required
Ingredients:
1 bunch fresh mint (approximately 100 gms)
1 bunch fresh coriander (approximately 100 gms)
5 cloves garlic
1 inch" piece of ginger
2 green chillies
1 tsp sugar
1 tsp cumin seeds (jeera)
2 tsps lime juice
Salt as required
Method:
1. Cut off roots from the coriander and any thick stalks from the mint and discard. •Wash thoroughly cilantro and mint leaves and keep aside. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.
2. Peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
3. Grind all the ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste in a food processor.
4. Chill and serve.
TIP
1. You can make this chutney in bulk and freeze for weeks to come.
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