Try this 5-minute mint chutney that will be a great accompaniment to your stuffed parathas, pakoras, biryanis, and chaat. This Indian green chutney is refreshing, flavorful, and delicious. Here is how to make it.
Start by cleaning the mint and cilantro. We need 1 cup of mint (packed) and 1 cup of cilantro (packed).
Discard the thick stems and keep the leaves and tender stems. Wash them well 2-3 times with water to get rid of any dirt in the leaves. Drain well and add them to the medium jar of a blender.
Add ½ cup grated fresh coconut, 1 teaspoon cumin seeds, ¼ teaspoon asafoetida, 2 whole peeled garlic cloves, 2 teaspoon chopped ginger, 2 teaspoon chopped green chili, salt to taste, 2 tablespoon lime juice, and ¼ cup water to the jar.
Blend to make a smooth chutney. Keep scraping the sides of the jar while making the chutney. Transfer the chutney to a glass container with a lid and refrigerate for 2-3 days. Use as required.
To save time, buy already grated coconut. You will find it in the freezer section of the Indian aisle.You can adjust the quantity of green chilies depending on how spicy you want the chutney to be. Use any chili that is available to you. Jalapeno or Habanero peppers work great in this recipe.You can also add some roasted peanuts or chana dal to the chutney.