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
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
Instructions
- Wash the coriander and mint leaves in 2-3 changes of water.
- Drain well in a large colander.
- In the chutney jar of a mixer, dry grind the green chillies, garlic cloves, salt and roasted gram (or peanuts) or a coarse powder.
- 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.
- 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.
- Add lemon juice, give it a good stir and fill into clean glass jars with tight fitting lids.
- 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.