Mint Coriander Dip Indian Green Chutney Food

GREEN CHUTNEY (CORIANDER AND MINT CHUTNEY) | HARI CHUTNEY

Steps:

• Place the coriander and mint leaves in the blender, making sure to remove the tough stems of the mint. Add the chilies, salt, lemon juice, cumin seeds, vinegar.
• Blend till a smooth paste is formed, adding water as required. Taste and adjust seasonings as required.
• Add water little by little as if you add too much, it will turn watery.
• Place the green chutney in a clean glass bottle / jar. It will keep in the fridge for around 1 - 2 weeks. Just make sure to use a fresh spoon when using it.

CILANTRO MINT CHUTNEY

Steps:

• Pluck the leaves and tender stems from the coriander bunch.
• Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
• Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
• Roughly chop them. Keep the other ingredients required for the chutney also aside.
• In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
• Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.
• You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
• You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
• Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.

THE INDIAN CONDIMENT - CORIANDER-MINT OR GREEN CHUTNEY

Steps:

• Snip of the roots from both the bunches.
• Peel the garlic cloves and clean the ginger piece.
• Remove stalks from green chillies.
• Put all ingredients in a blender, add salt, sugar, and lime juice.
• Grind to make a smooth paste.
• Remove in a bowl.
• Chill to serve.
• Green chutney can be refrigerated for up to 6-7 days.