Coriander Mint Chutney

Name: Coriander Mint Chutney
Total time: 600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup fresh coriander(cilantro) chopped; 3/4 th cup fresh mint (pudina)leaves chopped; 1 green chilli; 1/2 inch ginger peeled and chopped; 4-5 garlic cloves; 1/2 tsp roasted cumin powder; 1/2 tsp chaat masala; 1 lemon juice; 1 tbsp peanuts roasted; 1 tbsp yogurt; 1 tsp tamarind chutney; As required salt /black salt / rock salt; 1/4 th tsp powdered sugar; 3-4 tbsp chilled water or 2 icecubes for blending

Kumkum Chatterjee @cook_12055532

#cookeverypart
Coriander Mint Chutney or Dhaniya Pudina Chutney is a spicy green Indian condiment that goes very well as a side for parathas,as a spread for sandwiches or burgers or as a dipping sauce for kababs, fries or any Indian snacks.This Chutney enhances the taste of various chaats, bhelpuris, dahi bhalla etc. It is flavourful and made with coriander,mint,ginger,garlic and few spices.To use it as a dip,add yogurt and peanuts and blend it well in a mixer grinder along with mint and coriander and your delicious chutney is ready to be served with any Indian appetizer.

Kumkum Chatterjee @cook_12055532

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Ingredients

10 minutes

4 servings

1 cupfresh coriander(cilantro) chopped
3/4th cup fresh mint (pudina)leaves chopped
1green chilli
1/2 inchginger peeled and chopped
4-5garlic cloves
1/2 tsproasted cumin powder
1/2 tspchaat masala
1lemon juice
1 tbsppeanuts roasted
1 tbspyogurt
1 tsptamarind chutney
As required salt /black salt / rock salt
1/4th tsp powdered sugar
3-4 tbspchilled water or 2 icecubes for blending

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Steps

10 minutes

1

Chop the tender leaves and stems from the coriander bunch.Also pluck mint leaves from their stems.Do not add stems of mint leaves as the chutney may taste bitter.
2

Rinse thoroughly both the coriander and mint leaves.Place them in a colander or strainer and drain all water.Chop them roughly and add them to a mixer grinder. Peel and slice ginger and garlic cloves.Add green chilli, lemon juice,roasted cumin powder, powdered sugar and salt or black or rock salt.Also add roasted peanuts,yogurt, tamarind chutney and chaat masala.Blend or grind all to a smooth paste with chilled water or ice cubes as needed to retain colour.
3

Transfer the chutney to a bowl or jar.Use as needed as a condiment for kababs,aloo tikkis, fries or as a spread for sandwiches or burgers.It can also be drizzled on various chaats, dahi bhalla or other popular Indian snacks.It can be stored for 3-4 days in an airtight glass container and refrigerated.Use as needed.