Try this simple spicy mint coriander chutney that is the perfect dip to have for snack time. In this recipe, I’ll show you how to create thick and creamy mint cilantro chutney from scratch. I have a special ingredient for you that will give you a thick and creamy outcome every single time.
This spicy green-colored chutney has fresh mint and coriander leaves, spiced with ginger and green chillies. This chutney is an absolute fridge essential.
Chutney is a spicy or savory condiment originating in India usually made from fruits, vegetables, herbs, vinegar (if preserving for a long time), sugar, and spices. In other words, chutney is nothing but a spiced sauce made from herbs, vegetables and spices. Chutneys are a common sighting in Indian households. I’ve learned a lot about cooking from my mother and one of the things is that keep a jar of chutney ready in your fridge. Check out how I make a South Indian version of Onion & Tomato Chutney.
There are so many different types of chutneys in India yet this mint coriander chutney always hit differently. It’s fresh, tangy, has a nice kick to it, and most of all, it’s so versatile. I can literally have it with anything. I dipped a BORING dense flax bread (which will never replace real bread for me) and voila, it tasted amazing. You can add it to salads, serve with flatbreads, in toasties, sandwiches, and as a dip for chips.
This green chutney is often used as a dipping sauce with evening snacks like crispy Baked Aloo Tikki. But you can also use it as a marinade e.g. to make Tofu Hariyali Tikka. All you need to do is marinate tofu cubes in this chutney and air fry to get crispy green tofu bites and add them to noodles or salads.
This recipe is a household favourite for us, and after experimenting with measures and quantities, this is my version of mint-coriander chutney to wow your friends and family.
For this recipe, we’ll need to make sure that the herbs are fresh and green. Make sure the primary herbs – coriander and mint leaves – are in good condition. Mint stems should not be used since they might make the chutney bitter, but the coriander stems can definitely be used.
In a large bowl or colander, take a bunch of coriander leaves and a handful of mint leaves. Keep the ratio approximately 1:3 i.e. for a bunch of coriander, use a big handful of mint leaves. Rinse the mint and coriander leaves in the colander. Drain the water well and pat dry using a kitchen towel.
In a high-speed blender, add the green chillies, chopped ginger, plant-based yoghurt, lime juice, cumin seeds, a slice of plain bread, and salt to taste. Blend it all together to get the right creamy consistency. You can additionally add water to create a balance.
If you want to make the chutney spicier, you can add more green chillies.
AND your creamy thick Mint Coriander is ready to be served! You can use it as a dip with snacks, as a spread for sandwiches and to add to Indian chaats.
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Please do try this recipe out and let me know how you like it. If you have any queries, I’m here to help you out in the comments or on my Instagram page. If you don’t follow me on Instagram, now is the right time to do that. I put yummy scrumptious reels about food, food, and food.
Check out other chutneys and snacks form the blog:
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