This is an easy coriander mint chutney recipe made only with a few ingredients - which are easily available in
your kitchen, namely fresh mint leaves, coriander leaves, green chilies, garlic, and tamarind pulp optionally you can add lemon juice as it preserves the green
color in the chutney
I learned this recipe from my mother, this chutney is usually used as a spread for a sandwich, the chutney can also be had with pakora, samosa, roll, chana chaat, potato chips, and even as an accompaniment with dal rice
I always make
some mint coriander chutney and keep it in my fridge, it keeps good for up to 3-4
days in the refrigerator sometime I keep it in the freezer for use later in my specific
recipes, so let's begin
I learned this recipe from my mother, this chutney is usually used as a spread for a sandwich, the chutney can also be had with pakora, samosa, roll, chana chaat, potato chips, and even as an accompaniment with dal rice
Recipe tips:
- You can use this sauce with yogurt as well
- Take 250-gram yogurt to whisk it very well then add 2 tbsp green sauce in it further stir to combine well
- This chutney can be used in making burger
- Serve with the sandwich, kabab samosa, pakora, etc
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Take all ingredients and prepare all veggies and rinse them
Soak the tamarind in hot water for an hour and extract all seeds from the tamarind pulp, Note: you can even use hard green/red tomato instead of tamarind
Put the coriander and mint leaves along with green chilies, cumin seeds, and tamarind pulp with little water in your mixer and processor
Blend them until everything is incorporated.
Remove from the mixer into a serving bowl/jar_Add salt and sugar, stir to mix well
Serve alongside cutlets, kebabs, etc. or as a sandwich spread
Coriander mint chutney is an easy and quick recipe, is prepared with a few ingredients, and the tangy and spicy sauce can be served with your all-time favorite snacks
Ingredients:
- 1 cup, fresh coriander leaves
- 1 cup, fresh mint leaves
- 4, cloves, garlic
- 3, green chilies
- 1/3 cup, tamarind pulp
- Salt to taste
- 1 tsp, cumin seeds
- 1/3 tsp, sugar
How to make the Green Chutney?
- Put the coriander and mint leaves along with green chilies, cumin seeds, and tamarind pulp with little water in your mixer and processor
- Blend them until everything is incorporated.
- Remove from the mixer into a serving bowl.
- Add salt and sugar.
- Serve alongside cutlets, kebabs, etc.
- or as a sandwich spread
- Spread and joy!
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