This spicy green-colored chutney has fresh mint and coriander leaves, spiced with ginger and green chillies. This chutney is an absolute fridge essential.
About Mint Coriander Chutney
Chutney is a spicy or savory condiment originating in India usually made from fruits, vegetables, herbs, vinegar (if preserving for a long time), sugar, and spices. In other words, chutney is nothing but a spiced sauce made from herbs, vegetables and spices. Chutneys are a common sighting in Indian households. I’ve learned a lot about cooking from my mother and one of the things is that keep a jar of chutney ready in your fridge. Check out how I make a South Indian version of Onion & Tomato Chutney. There are so many different types of chutneys in India yet this mint coriander chutney always hit differently. It’s fresh, tangy, has a nice kick to it, and most of all, it’s so versatile. I can literally have it with anything. I dipped a BORING dense flax bread (which will never replace real bread for me) and voila, it tasted amazing. You can add it to salads, serve with flatbreads, in toasties, sandwiches, and as a dip for chips.
Ideas to use Mint Coriander Chutney
This green chutney is often used as a dipping sauce with evening snacks like crispy Baked Aloo Tikki. But you can also use it as a marinade e.g. to make Tofu Hariyali Tikka. All you need to do is marinate tofu cubes in this chutney and air fry to get crispy green tofu bites and add them to noodles or salads. This recipe is a household favourite for us, and after experimenting with measures and quantities, this is my version of mint-coriander chutney to wow your friends and family.
How to make mint coriander chutney?
Herbs:
For this recipe, we’ll need to make sure that the herbs are fresh and green. Make sure the primary herbs – coriander and mint leaves – are in good condition. Mint stems should not be used since they might make the chutney bitter, but the coriander stems can definitely be used.
Method:
In a large bowl or colander, take a bunch of coriander leaves and a handful of mint leaves. Keep the ratio approximately 1:3 i.e. for a bunch of coriander, use a big handful of mint leaves. Rinse the mint and coriander leaves in the colander. Drain the water well and pat dry using a kitchen towel. In a high-speed blender, add the green chillies, chopped ginger, plant-based yoghurt, lime juice, cumin seeds, a slice of plain bread, and salt to taste. Blend it all together to get the right creamy consistency. You can additionally add water to create a balance. If you want to make the chutney spicier, you can add more green chillies.
The secrets to a better chutney:
The secret ingredient here is the slice of bread. The bread gives the chutney a creamy, and thick texture that you might otherwise not get. This makes it easy to spread on flatbreads and toasties.
To avoid oxidation and add a natural preservative, we use lemon juice. It is also an integral part of the taste so do not skip it!You can also add ice cubes while blending to keep the blender jar from overheating.
Additionally, keep in mind that salt aids in oxidization, so use little salt while blending the chutney. Add more only when serving the chutney,
AND your creamy thick Mint Coriander is ready to be served! You can use it as a dip with snacks, as a spread for sandwiches and to add to Indian chaats. Also, sign up to my Weekly Newsletter for fun tips and tricks on food, lifestyle, and productivity.
Store: You can store this chutney in a glass jar for up to 3-4 days in the fridge and up to a week if frozen.
Please do try this recipe out and let me know how you like it. If you have any queries, I’m here to help you out in the comments or on my Instagram page. If you don’t follow me on Instagram, now is the right time to do that. I put yummy scrumptious reels about food, food, and food. Check out other chutneys and snacks form the blog:
Tamarind chutneyTofu Masala Sandwich – Bombay Street Food StyleCrispy Plantain Chips: Kaya UpperiViral TikTok Yoghurt Toast: Vegan, Savoury and Spicy
