Mint Coriander Chutney
Indian mint coriander chutney - tangy and flavorful! Perfect as a dipping sauce for snacks such as samosas, chips and more!
Ingredients
- 1 cup coriander leaves
- ½ cup mint leaves
- 2-3 green chilies
- 2-3 garlic
- 1 inch piece ginger
- 1 lime juiced
- ½ teaspoon cumin seeds
- ½ teaspoon pink Himalayan salt
Instructions
- Add green chilies, ginger, garlic, cumin and salt to the blender. Top that with coriander leaves, mint and lime juice.
- Blend the the mixture until smooth. Adjust the consistency by adding a tablespoon of chilled water.
Notes
- Add an ice cube or two into the chutney while blending. Doing this will help preserve its bright green color for days.
- Soak the cilantro and rinse 2-3 times to clean it thoroughly. Trim off the stems and use the leaves and attached tender stems.
- Discard the thick mint stems and use only the the leaves, as the stems can be quite bitter.
- If you don't want the chutney to be spicy, remove the seeds and the white center portion of the chilies before you blend them. You can also use larger-sized green chilies if you want to- they can be less spicy.
- Make sure you wear gloves while handling the chilies, especially if you're removing the seeds.
- Roasted peanuts can also be an excellent addition to the chutney, and can make it thicker and get it to a spreadable consistency.
Nutrition
Calories: 27kcalCarbohydrates: 7gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 494mgPotassium: 117mgFiber: 2gSugar: 1gVitamin A: 694IUVitamin C: 15mgCalcium: 37mgIron: 1mg
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