Best 4 Mint Coriander Chutney Recipes
If you are looking for a quick and easy chutney recipe to add some flavor to your next meal, then mint coriander chutney is the way to go. This vibrant green chutney is made with fresh mint, coriander, green chilies, and yogurt. It is a versatile condiment that can be used to accompany a variety of dishes, from grilled meats and fish to vegetable curries and samosas. In this article, we will provide you with a step-by-step guide to making the perfect mint coriander chutney, so you can enjoy its tangy and refreshing flavor in no time.
Let's cook with our recipes!
CORIANDER AND MINT CHUTNEY
This is the famous Indian Chef, Sanjeev Kapoor's no-fat chutney that he recommends to dab on your sandwiches to make them look more appetising! Enjoy these with the Paneer cutlets recipe that has been posted separately:)
Provided by Charishma_Ramchanda
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
- Remove from mixer into a serving bowl.
- Add salt and sugar.
- Stir in lemon juice.
- Serve alongside cutlets, kebabs, etc.
- or as a sandwich spread.
- NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
- Enjoy!
CORIANDER, MINT, AND CHILI CHUTNEY
Categories Condiment/Spread Sauce Food Processor Ginger Quick & Easy Yogurt Mint Summer Honey Jalapeño Cilantro Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.
CORIANDER MINT CHUTNEY
This is a delicious, fresh-tasting chutney from Madhur Jaffrey's Indian Cooking. I love it! I generally serve it with any Indian meal I make, but I think it's equally delicious served along-side a grilled steak or chicken. I'll have to try it with my Wedding Chicken or with steak fajitas. Bet it would be great as a marinade for grilled shrimp too. Ok - you get that I think it's delicious.
Provided by charlie 5
Categories Chutneys
Time 15m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.
THE INDIAN CONDIMENT - CORIANDER-MINT OR GREEN CHUTNEY
This is a wonderful condiment. Use it as a dipping sauce or as a sandwich spread. This simply tastes yum!
Provided by Indian Chef
Categories Chutneys
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 8
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.
Tips:
- For a spicier chutney, use more green chilies. If you prefer a milder chutney, remove the seeds from the chilies before chopping them.
- To make the chutney smoother, blend it in a food processor or blender until it reaches the desired consistency.
- If you don't have fresh mint and coriander leaves, you can use dried herbs instead. However, fresh herbs will give the chutney the best flavor.
- This chutney can be stored in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
- Serve this chutney with samosas, pakoras, kebabs, or grilled meats.
Conclusion:
Mint coriander chutney is a versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months. With its bright green color and refreshing flavor, this chutney is sure to be a hit at your next party or gathering.
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