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Appetizers, Condiments, Greens

Recipe for Indian Green Chutney | Mint and Coriander Chutney

September 30, 2006

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Ask any Indian what their favourite herb is – more often than not the answer will be coriander or cilantro, as it is called in some other countries. The main reasons for this being availability, tradition and also the way it goes perfectly with most Indian flavours. The vibrant grassy scent of coriander is what hits your olfactory senses the minute you enter any open air market in India.

Today, most supermarkets sell herbs like fresh basil, parsley, lemon balm at reasonable prices and I love playing around with these flavours in my daily cooking, but my first love of course is coriander. I love it for the freshness it brings to any dish. A dash of chopped coriander can awaken the most dullest of dishes by infusing that touch of green and a fresh aroma. People who are not used to this herb on a regular basis do find it a tad strong – atleast so I’ve noticed. The interwebs are also full of coriander haters, who claim that it smells like soap.

This Mint and Coriander / Cilantro green chutney is my all time favourite recipe and I’m yet to see a recipe with any other herb that can be as versatile as this. For people who haven’t tried this one before, its simpler to make than a pesto and is totally fat-free. If you buy too much of coriander, when it’s in season, a chutney is the best way to save the delicate herb. My recipe for coriander mint chutney uses turmeric and lemon juice, both of which contribute to keeping its colour vibrant green and they also act as a preservative, keeping the green chutney alive in an airtight container in the fridge for even up to two weeks easily.

Green Chutney Recipe | Mint and Coriander / Cilantro Chutney recipe

Prep time: 15 mins

Cooking time: Under 5 mins

Makes over 1 cup

Equipment required:

Blender or a Mixer with a chutney jar attachment

or Coffee Grinder for very small quantities

Recipe for Indian Green Chutney | Mint and Coriander Chutney

Ask any Indian what their favourite herb is - more often than not the answer will be coriander or cilantro, as it is called in some other countries. The main reasons for this being availability, tradition and also the way it goes perfectly with most Indian flavours. The vibrant grassy scent of coria
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 4 cups coriander leaves and tender stems
  • 2 cups mint leaves
  • 2 - 4 green chillies , depending on how spicy you want it
  • 2 cloves garlic , peeled
  • 1/4 tsp turmeric powder
  • 1/2 tsp sugar (optional)
  • 1 tsp salt
  • 1 lemon juice of

Method
 

  1. Wash the coriander and mint leaves in 2-3 changes of water.
  2. Drain well in a large colander.
  3. In the chutney jar of a mixer, dry grind the green chillies, garlic cloves, salt and roasted gram (or peanuts) or a coarse powder.
  4. Using a spatula, clear up the sides of the mixer, bringing everything to the center. Add half the chopped mint and coriander, with 1/4 cup water and grind to a smooth puree.
  5. Add the sugar (if using), turmeric powder and add the remaining mint-coriander and if required add a few spoons of water and grind to a fine puree.
  6. Add lemon juice, give it a good stir and fill into clean glass jars with tight fitting lids.
  7. Keep refrigerated and this will stay good for 10 days minimum.

Notes

10 things you can do with Coriander chutney
1. Use it as a spread on bread. It'll make you forget "I can't believe its not butter" or whatever the name is.
2. Use it to make Bhel puri - one of the bestest Bombay street foods
3. Mix it with regular hummus to make green hummus.
4. Mix it into yogurt to make a coriander flavoured yogurt dip for crudites.
5. Use it inbetween the layers of stuffings in a Muffaletta - a hollowed out bread which is stuffed with layers of ham and cheese and served with an olive salad. You could substitute the ham with veggies or chicken salami.
6. Spread it on a roti, stuff with vegetables to make a spicy frankie.
7. Use it as a base for toppings on salt crackers.
8. Use a thinned out chutney as a salad dressing.
9. Use it as a marinade for paneer, chicken or fish before you throw them on the grill to make tikkas.
10. Spread it on pizza bread. Top with tomatoes, beets, green and yellow peppers, olives and mushrooms to make a fusion Pizza.
by Nandita Iyer 
23 Comments

About Nandita Iyer

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previous post: WBB# 5 round-up and announcement for WBB#6
next post: Spicy Khajas & Nankhatai in Diwali Blogging – Part I

Comments

  1. Anonymous says: September 30, 2006 at 1:10 pm

    I love cilantro and I know I’d love your sandwich! Wonderful post! Thanks!Paz

    Reply
  2. Asha says: September 30, 2006 at 2:37 pm

    Brilliant write up on Cilantro!! Great recipes!! Love anything cilantro and mint too!Sandwiches look yummy!! Thanks N!!

    Reply
  3. nandita says: September 30, 2006 at 3:25 pm

    Thanks Paz and Asha.Blogger is giving hell – hence those three times!Kalyn, I read your comment but since i’d posted the same thing by mistake thrice, i had to delete the other two posts and unfortunately your comment too got deleted along with that!

    Reply
  4. Kalyn says: September 30, 2006 at 3:47 pm

    I’m writing my recipe right now, so I hope Blogger will cooperate. I love your recipe for cilantro chutney, something I buy at a great Indian store in Salt Lake, but have always wanted to make myself. I like all your ideas for using it too. Great choice for a favorite herb, I’d say!! (Of course I might be a bit prejudiced.)

    Reply
  5. nandita says: September 30, 2006 at 4:48 pm

    Thanks Kayln, Im pleased to hear that you liked it! Waiting to see who wins the herby race 🙂

    Reply
  6. nandita says: October 1, 2006 at 1:53 am

    Wonder what’s wrong with the template now- 5 comments are being shown as ‘2 comments’

    Reply
  7. Anonymous says: October 3, 2006 at 1:43 am

    Yum! I’m making this for lunch tomorrow…I use Lemon Verbena (not the same thing as lemon balm? not sure…) for making a tisane with one part lemon verbena to two parts mint.

    Reply
  8. Anonymous says: October 3, 2006 at 4:40 am

    Made the chutney hours ago….to go with our Dasera meal. It turned out very tasty!Loved your write up.-Supriya

    Reply
  9. Snehal says: October 3, 2006 at 5:33 am

    ahh, a post close to my heart :). My hubby says that I would eat anything with coriander on it ..LOL! [i love it that much, and if this chutney starts getting used up, I have to make a fresh batch for the fridge, I am that neurotic about it :)]. I love all ur different uses for the chutney, will have to try some out. Redesigning my other website and adding new functions on gelskitchen so the blog is a bit [actually a LOT] neglected. Will get on that :). hey the link to my blog is wrong 🙁

    Reply
  10. nandita says: October 3, 2006 at 7:51 am

    Diane- Will go a google on tisane and find out, i havent heard of this one, is it a drink?>Hope you like the chutney!Supriya – am glad you tried it!Snehal- So sorry about the wrong link, have corrected it now. WIll look forward to your blog updates.Warm regards.

    Reply
  11. Anonymous says: October 3, 2006 at 5:13 pm

    Nice write up on cilantro, Nandita….I too am a big fan of sandwiches….and my refrigerator is always stocked with chutney.

    Reply
  12. Anupama says: October 4, 2006 at 1:06 pm

    Wonderful Post about Coriander. It is my favourite herb too. I liked your suggestions about Coriander Chutney.I sometimes make simple coriander parathas. They are the simplest and yet the tastiest.

    Reply
  13. Anupama says: October 4, 2006 at 1:08 pm

    Hey great WBB Round-up too. well categorised.

    Reply
  14. Saffron says: October 5, 2006 at 7:40 pm

    My favorite herb is Coriander too. Unfortunately, my daughter can’t stand it, can you believe it! and she’s my flesh and blood!! Great ideas with the chutney. You forgot 1 – dip finger in jar and lick 🙂 cheers!

    Reply
  15. Anonymous says: October 6, 2006 at 1:56 am

    Wow, u really cast the winning vote on cialntro. very moving write up.Green hummus, hmm…

    Reply
  16. mooncrazy says: October 6, 2006 at 4:09 pm

    This sounds wonderful. I’m quite partial to cilantro but have never tried much Indian food. Odd since my daugher is Maltese Parakeet. She will have to tell me where to find dalia.

    Reply
  17. madteaparty says: October 9, 2006 at 1:14 pm

    Looks like Blogger ate the comment…I agree that coriander is king. The husband does not think a dish is done/presentable till it has got a sprinkling of this herb. And in a chutney, it comes into its own.

    Reply
  18. Anonymous says: October 11, 2006 at 2:22 pm

    Hey Doc, Havent seen you arnd for quite sometime..!! Wassup 🙂 Hope everything is alright at your end, keep us posted 🙂

    Reply
  19. Anonymous says: October 13, 2006 at 2:32 pm

    Hey, Great going on Chennaionline. Loved the columns. Also,your Breakfast Event is marvelous. Soooo many interesting ideas and breakfast is soo important, but most of us skip it due to lack of time 🙁

    Reply
  20. Manjusha Nimbalkar says: October 14, 2006 at 11:16 pm

    Hey Nandita,Cool presentation.Sandwiches look so yumm with beetroot making it so damn good looking….

    Reply
  21. eva says: October 20, 2006 at 6:17 am

    What a nic and greeeeen idea … I’ve made a wonderful trip throught your website !From Paris,Geraldinehttp://enviedavril.typepad.fr/

    Reply
  22. bluespriite says: February 2, 2007 at 11:38 am

    Thats true nothing like good ol green chutney…:)

    Reply
  23. Casey-Likes-Cake says: June 21, 2008 at 4:23 pm

    I really like alot of your recipes! I actually spent way past my bed time surfing around here. I want to try this and alot of other things on your site, because they’re so healthy, but the thing is – I don’t like really spicy stuff. =( What can I do to make this chutney less spicy without ruining it?Thankyou! And great site! =)

    Reply

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