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Mint And Coriander Chutney

Bland.Is.Boring's picture
This green chutney has been getting me lai—errr, compliments for years! Follow this amazing chutney recipe and watch your fried snacks come to life! You can also drizzle it on fish or use it as a marinade. It’s the real man’s ketchup!
Ingredients
  Fresh coriander 2 Cup (32 tbs), washed
  Mint leaves 1⁄4 Cup (4 tbs)
  Green chili 1 Small
  Yogurt 3 Tablespoon
  Lime juice 1⁄2 Small
  Salt 1⁄2 Teaspoon
  Tomato 1⁄2 Small
  Onion 1⁄2 Small
Directions

GETTING READY
1. Wash and clean the coriander, set aside.

MAKING
2. In the food processor combine coriander leaves, mint leaves green chili, yogurt, lime juice, salt, tomato and onion.
3. Blend until you get a smooth consistency and then transfer it in a bowl.

SERVING
4. Serve the mint and coriander chutney along with tandoori chicken or samosa.

NOTE
This chutney will keep for 3 - 4 days, well-sealed in the refrigerator

Things You Will Need
Food processor

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Preparation Time: 
15 Minutes
Servings: 
4

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Average: 4.2 (4 votes)