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Home » All Recipes » Mint Coriander Chutney

Mint Coriander Chutney

August 25, 2013 by Dhanya Samuel 16 Comments

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India is the land of chutneys and each one of it has a rich culinary history too. So is the case with the mint coriander chutney which is believed to have originated in the Northern regions of the Indian subcontinent. The most famous avatar of this chutney is as a dip for tikkas, pakodas, bajjis etc. And as far as our household goes – we eat it with just about anything, as a sandwich spread and even with idli, dosa and rice.

The recipe for this one varies from one household to another and the version given below is one that I learnt from my mother. Traditionally, yoghurt is not used as part of the recipe, but my mother always did and (as habits die hard!), this is the taste that I have come to love. The best part is that I can prepare the chutney in bulk without adding yoghurt and store away in the refrigerator. Make sure that you only add curd/yoghurt and salt just before serving.


Mint Coriander Chutney - thespiceadventuress.com
 

Mint Coriander Chutney - thespiceadventuress.com
Print Recipe

Mint Coriander Chutney

Course: Chutneys, Condiments, Dips
Cuisine: Indo Chinese

Ingredients

  • . Coriander leaves – 2 cups
  • Mint – 1 cup
  • Green chillies – 2
  • Garlic – 2 cloves
  • Salt – to season
  • Plain yoghurt/curd – as you need
  • Indian chaat masala – 1/2 tsp
  • Black salt/Kala namak – a pinch

Instructions

  • Grind all the ingredients except yoghurt into a fine paste.
  • Take 1-2 tbsp of the above mixture and add enough curd/yoghurt to form a smooth, creamy dip.

Notes

The coriander-mint paste can be prepared and stored in the refrigerator in an airtight container for atleast 2 weeks.

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Hi, I am Dhanya. The Spice Adventuress is my alter ego. Through her, I fulfill my desire to put my thoughts into words, explore my restless creative soul and express it through food and photography.

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