A dip or dipping sauce is a common condiment for many types of food. Just like Guacamole in Mexico, Hummus in middle east and Mayonnaise in Europe etc. Chutney is an integral part of Indian cuisine in all parts of India. There are many varieties of chutney. Chutney may be either wet or dry, and they can have a coarse to a fine texture. Today I am sharing Coriander and mint Chutney recipe with you. We love to dip almost any snack in this lovely, flavorful, easy to make, tangy chutney, which is an indispensable item for many Indian street foods too. I always make extra for future use. You can keep up to 3 days in refrigerator and a month in freezer.Ingredients:
- 2 cups fresh coriander/cilantro (dhania) leaves
- 1/2 cup fresh mint (pudina) leaves
- 2 tbsp peanut (peeled)
- 3-4 cloves garlic (optional)
- 2-3 hot green chili, or to taste
- 1-2 tsp fresh lemon juice
- 2-3 tbsp water or as needed to make the chutney of a pesto consistency
- 1 tsp cumin (jeera) seeds
- 1/4 tsp sugar
- Pinch of asafetida (hing)
- salt to taste
Remove the tough stalks of the fresh herbs.
Blend/puree all ingredients above to make a smooth consistency.
Serve along side samosas, Sabudana vada, cutlets, kebabs etc. Serve as condiment, dip or spread.Another interesting way to use it is, as a marinade. Like I’ll be using it this weekend for grilling paneer or vegetables.
As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
This Mint Coriander Chutney recipe is very versatile, you can throw in different proportions of Mint and Coriander depending upon what flavor you like to dominate. Go ahead and experiment.