This Tangy Mint Coriander Chutney Recipe is bursting with flavours in each bite. Serve it with an appetizer or as a side with any Indian meal because it is a perfect accompaniment to perk up the meal. Here is my mother’s famous recipe of how to make coriander chutney.
Chutney is a tangy accompaniment popular in the Indian cuisine. It is served as a dip along with snacks and it is even used for making various kinds of Chaat. Also, there are many variations of chutney recipe that can be made.
They can be sweet, tangy or spicy. For instance, Coconut and Red Chilli Chutney can be served along with South Indian delicacies or Khajoor Imli ki Chutney which is used for making Chaat. However, one of the chutneys that I regularly make at home is Mint and Coriander Chutney.
Coriander Mint Chutney is a very popular chutney in India. Most people make it and all of them have a different way to prepare it. This chutney is my mom’s recipe and whoever has tasted it has claimed that this is the best chutney they have ever tasted.
So, this time when she was visiting me, I asked her to make it in front of me and I noted the ingredients and their ratio. Today when I made it myself with the help of her notes, it came out just the same as hers.
To make this green chutney, coriander leaves, green chilies, mint leaves, lemon juice, ginger and garlic are put in a blender and made into a smooth paste. Easy right? :). The chutney can then be stored in an airtight container in refrigerator for upto 4 days.
Some points to keep in mind while making Mint & Coriander Chutney
The amount of green chillies can be adjusted according to your preference. You can increase or decrease it. It will also depend on how hot the chilli is.
Do not keep this cilantro chutney for more than 4 days in refrigerator. It loose its taste and becomes bitter.
Store the chutney in an airtight container. It is best to store it in a glass container.
If raw mangoes are in season, you can add a few slices of tangy raw mango in this chutney. Decrease the amount of lemon juice in that case.
Amla or gooseberry is a also a great addition in this chutney.
Mint & Coriander Chutney can be served along with snacks such as Moongode/Indian Lentil Fritters or Babycorn Fritters. Also as it is fresh and green, one does feel like relishing this tangy Mint Coriander Chutney along with the usual meals as well. So, without much adieu, here’s its simple recipe:
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Mint Coriander Chutney Recipe
Mint Coriander Chutney
This Tangy Mint Coriander Chutney Recipe is bursting with flavours in each bite. Serve it with an appetizer or as a side with any Indian meal because it is a perfect accompaniment to perk up the meal. Here is my mother's famous recipe to make this coriander chutney.
- 2 cups Fresh Coriander Chopped
- 1 cup Fresh Mint Chopped
- 3-4 Green Chillies Chopped
- 1 inch Ginger Chopped
- 6-8 cloves Garlic
- 1/4 tsp Hing
- 1/2 tsp Cumin Seeds
- Salt to taste
- 3 tbsp Lemon Juice
Blend all the ingredients in a blender until smooth.
Try not to use water, but if it's getting difficult to blend, add a tablespoon or two of water and then blend.
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