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.
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.
Use the stems of cilantro or coriander but avoid mint stems as they may turn the chutney bitter.
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.