Name: Green Coriander Mint Chutney
Prep time: 10 min
Cook time: 5 min
Ingredients: 1 bunch Coriander (Wash, clean it. Separate the leaves from the stems); 10-12 leaves Mint (Wash, clean it. Separate the leaves from the stems); 100 gm Peanut (Dry roasted); ½ inch Ginger (Wash, clean and peel out the skin); 3-5 pieces Green Chillies (Cut them into pieces); ½ Lemon (or 2tbsp lemon extract); 3 tsp Sugar; 100 ml Water; Salt to taste

Green chutney, is a quick and easy recipe which goes along with all Indian Chaat and Indian street food. Its used as a spread for sandwich and frankies, side-y for hara bhara kebab, samosa, dhokla; important ingredient of sev puri, samosa chaat, katori chaat, kachori and so many more. This chutney is a smooth blend of fresh leaves, which adds a delightful flavour to all the dishes.

The green chutney recipe is a perfect balance of – fresh, minty, spicy and tangy flavors. It comes together very easily and in no time. For this recipe, all we need is fresh cilantro/ coriander leaves, mint leaves, roasted peanuts, chillies, ginger and lemon. This chutney is a delightful condiment to gulp in nutrients, that can also aid digestion. The mint and coriander both are detoxifying, so this one is healthy and tasty.

This green chutney gets its name from its very own characteristic – color. There are variety of variations possible for this recipe, where you can change the proportion of mint and coriander, add garlic or coconut, decrease or increase spicy-ness depending on your taste buds. So, you are free to experiment, here we give you a balanced recipe that compliments all the flavors, which can be easily accompanied with all dishes.

Serve it with?

This chutney is versatile and compliments all the chaat dishes like sev puri, dahi puri, vada pav, papdi chaat, aloo tikki, sandwiches, parathas, etc.

Here, is a recipes which also tastes great with this fresh green chutney —Cabbage stuffed flatbread

Can it be stored for longer?

Use of lemon in the recipe helps to increase its shell life. You can replace lemon with vinegar. This could be easily stored for a day or two in a refrigerator and to store it longer, you can store the chutney in an air-tight jar and place it in a freezer for using it with a 1 month´s span. The color of chutney may vary when you refrigerate it, this is due to the oxidation of the leaves, but there will be no change in its taste.

Yum

Green Coriander Mint Chutney

Kinnari

Green chutney recipe is fresh and mint-y sauce, which is used in most of the Indian chaat and side-y for many dishes. Indian chaat and street food is just incomplete without this condiment. This green chutney recipe is simple and can be experimented to each one´s taste.

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Prep Time 10 mins

Cook Time 5 mins

Course Appetizer, Breakfast, Main Course, Salad, Side Dish, Snack

Cuisine Indian

Ingredients

1 bunch Coriander Wash, clean it. Separate the leaves from the stems
10-12 leaves Mint Wash, clean it. Separate the leaves from the stems
100 gm Peanut Dry roasted
½ inch Ginger Wash, clean and peel out the skin
3-5 pieces Green Chillies Cut them into pieces
½ Lemon or 2tbsp lemon extract
3 tsp Sugar
100 ml Water
Salt to taste

Instructions

Gather all the ingredients. Roast the peanuts on medium heat. Roast until they are spotted.
Now take all the ingredients and add them to the grinding pot, add some water to the pot and grind the content. If the grinding pot is small in size, then consider doing it in two rounds and adding them up.
If the content is too dry and isn´t fluidy, then add more water and grind it again. Add water until you get the desired consistency of the chutney. Make sure you do not add a lot of water to make it watery and lose on its taste.
Taste the chutney before serving or storing in a jar. Add salt, sugar or lemon as per your taste, if you miss on that flavor. Now remove it in a jar and place it in a refrigerator.
The flavors of this chutney enhances the taste of the dishes, especially when served it cold.

Notes

Use fresh cilantro/ coriander and mint leaves to have a perfect pitch green chutney. This is easily manageable by potting coriander and mint at home and using them fresh whenever needed.

Avoid using stems of cilantro and especially mint, as it can affect the taste of the chutney adding some bitter-ness to the flavor.

Use of peanut or coconut helps on binding the chutney well, offering it a good consistency and so the water doesn’t separate out from the chutney.

Coconut is also a great ingredient for this chutney. It helps in retaining its consistency from becoming too watery. Coconut compliments the flavor even more when you make the chutney a little more sweeter.

After roasting the peanuts, if you wish, you can remove the skin of the peanuts or you can even use them with the skin as I did.

Use of garlic is a suggestion for those who enjoy garlic in everything. Add it raw or roast the garlic before adding.

You can experiment with different proportions of cilantro/ coriander, mint and chillies. Try not to increase the quantity of ginger, as it can affect the taste.

Keyword chutney, cilantro, coriander, erdnuss, ginger, Green Chili Pickle, ingwer, koriander, lemon, limette, mint, minze, peanut, salz, zucker

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Author: Kinnari

Welcome! I am Kinnari, a 20 something Engineer from Pune, India. Presently residing in Germany, which got me an opportunity to explore the world around me! Staying far from my family also got me a chance to step into the kitchen and put my apron on! Altogether a big opportunity to share my experiences with you!