Recipe for Coriander Mint Green Chutney

A recipe for coriander and mint chutney is a must have in your repertoire of Indian cooking. Coriander or cilantro is one of the most fragrant herbs- that can add the freshness and zing to any recipe. While some call the aroma of coriander as soapy, I think most Indians are so used to this taste and smell, that they'd think Indian dishes as incomplete without a little garnish of fresh coriander. Mostly used in Asian dishes- it is found in abundance in Indian vegetable markets. In fact, most Indian open air markets have that distinct strong aroma of this herb as you pass by them, sometimes strong enough to make you sneeze.

Here in summers, coriander being the delicate herb that is, doesn't stay fresh for long even when refrigerated. The best way to preserve its goodness and freshness is to grind it into a chutney and then preserve it for a week in a clean jar in the fridge.

Recipe for Coriander Mint Green Chutney

3 cups coriander / cilantro leaves- washed clean and chopped
1/2 cup mint leaves-washed
2 hot green chillies
4 cloves garlic
2 tbsp dalia /fried gram (pottu kadalai )
Generous pinch of turmeric powder
Half a lemon
Salt as per requirement

Put all the ingredients in a blender and grind to a very fine paste with a little water. Store in a clean jar in the fridge. The turmeric and lemon help in retaining the green color, else this chutney has the tendency to turn black with oxidation.

Things you can do with coriander chutney:
  • Make cucumber sandwiches with chutney spread on slices of bread and stacking thinly sliced cucumber in between
  • Serve a dip with snacks like cutlets, samosas or with parathas
  • Use it as a marinade - Coat paneer pieces/ fish fillets / chicken breasts with this chutney and marinate for 30 min, before you throw them on the grill-for that uniquely Indian tandoori taste

1 comment:

Tanuja said...

Hi Nandita:)

I like any kind of chutney's those r my top fav once, ur chutneys are cool and easy to prepare.

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