Green Coriander Mint Chutney
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.
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.