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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.