Mint & Coriander Chutney
A thick, refreshing chutney that tastes delicious with Indian snacks such as dhokla, paranthas, stuffed paranthas, bhajias, or just as a sandwich spread. This chutney tastes best fresh but can be refrigerated for about 10-12 days. This recipe makes 1 ¾ cup of chutney.
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| Serves | 4 | Published | Monday, 02 September 2013 |
| Recipe type | Dips & Sauces | Author | Manisha Sharma |
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Ingredients
For 4 people (
)
Recipe
- 1 cup(s) coriander leaves with soft stems
- 2 1/2 cup(s) mint leaves
- 4 green chillies
- 3/4 cup(s) green mango, sliced
- 50 grams jaggery
- 1 1/2 teaspoon(s) salt
- water
Mint & Coriander Chutney Directions
- Thoroughly wash the mint and coriander leaves to remove the dirt.
- Mix all of the above ingredients in a grinder and grind to a paste. The paste can be coarse or smooth as per your preference.
- If you prefer the chutney to be less sweet, reduce the quantity of jaggery or do away with it altogether and instead add lemon juice.
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