CORIANDER AND MINT CHUTNEY FULL

For best results thaw the chutney in the refrigerator and optionally whisk a little Greek yogurt to enhance the color. Later transfer the chutney cubes to freezer safe container or zip-lock bags. I know a lot of friends also freeze the green chutney in ice trays. To refresh your chutney you may simply whisk the chutney with little Greek yogurt. However if you prefer to make ahead and store it, make sure you transfer the chutney immediately to a glass container and refrigerate. The fresh flavors begin to diminish as the chutney sits for longer at room temperature. These 2 totally elevate the flavors and transform a normal chutney to a much more super delicious one.Īs with any other recipes made with fresh herbs, this Green Chutney too tastes best on the same day. 2 to 3 green chilies remove seeds to adjust heat if needed 1 cup packed fresh mint leaves 1 cup packed cilantro pack it really well or use 2 cups lightly. Mint and coriander chutney is made with lemon, black salt, cumin, green chili, asafoetida, ginger, and garlic which helps prevent indigestion. My recipe uses a few additional ingredients – mint leaves & garlic. The basic version of green chutney served in a lot of chaat places is made just with coriander leaves, ginger, green chilies, cumin powder, salt, lemon and chaat masala. Green chutney served in every place tastes different due to the change in proportions & ingredients used. There are various versions of Hari Chutney made across the Indian restaurants and chaat places. Here are 2 popular sandwiches made with green chutney – Grilled Sandwich & Bombay Sandwich. Then, clean the mint and coriander leaves well.

Chop the onion, garlic, coconut, and slit the green chili, else it splutters while sauteing. Though I’d recommend you store it in an airtight, glass container to ensure it preserves well.So green chutney makes a perfect accompaniment with any snacks especially fried and heavy to digest snacks. First, measure and keep all the ingredients ready. Once you make it, you can store it in the fridge and use it for 3-4 days. The coriander mint yogurt chutney is ready to serve.In a mixie, blend the greens along with yogurt, ginger garlic paste, green chillies, cumin and salt till it forms a smooth creamy paste.Wash & dry the greens, and then chop the coriander leaves and pluck out the mint leaves, and measure them out.Add all your ingredients to a blender or food processor. Cut the mango and wash the greens (mint, coriander, chilli). Don’t forget to watch the video too Prepare all your ingredients.

CORIANDER AND MINT CHUTNEY FULL

Set aside all the ingredients to make green yogurt chutney. PS - The full recipe including exact ingredients and instructions is waiting for you at the bottom of this page.

Moreover, you can use this green chutney for samosa and other kinds of chaats too. I personally love this Coriander Mint Yogurt Chutney with Tandoori Chicken, but it also goes very well with many different kinds of meats, grilled veggies, cheeses, and even paneer tikkas, and kebabs. Now add the ground paste of mint and coriander leaves and mix everything.

Beat some curd in a bowl, add lemon juice, roasted cumin powder, rock salt, dry mango powder and chaat masala. 5) In a grinder jar, take grated coconut, add above cooked mint leaves, salt and tamarind paste. Combine mint leaves, coriander leaves, ginger, garlic, green Chillies and water as per requirement and grind them to a smooth paste. Do not overcook otherwise mint will lose its flavor. However when used as an accompaniment, a green chutney can immediately elevate any dish you choose to pair it with. 2) Now add green chilies and saute for a minute. It literally takes only 5 – 10 minutes, with ingredients that are easily available, and ones that are probably already stocked in our kitchens. What I love about this, or any green chutney really, is how simple and easy it is to make.

Coriander and mint chutney