If there is one iconic Indian chutney/dip, it is this (and variations of this)! The hari chutney (green chutney) that goes with everything! With kebabs, chaat, chips, sandwiches, a meal. You name it, this spicy flavour bomb makes everything better!
This dip is super duper easy to make. Takes basic ingredients and a grand total of 10 minutes. Make a big batch and keep at hand always. You never know when you will need it.
The mint adds a beautiful aroma and flavour to this chutney while the coriander gives it body and a flavour we Indians just adore. The ginger gives it some spice and sharpness. The chilli is up to you, I like it a little spicy so I add 2, but feel free to add more/less based on your preference. It is key to add water slowly so that you get the right consistency – not too thick, but not too watery either. There should be a nice consistency which stays on whatever you are adding this to. Blitz the ingredients together and you’re done. It is really that simple!
Coriander Mint Chutney
1 cup coriander (dhania) leaves – chopped
1 cup mint (pudina) leaves – chopped (remove stalks as they are bitter)
2 green chillies – chopped
1 inch ginger – chopped
1 tsp cumin (jeera) powder
2-3 tsp lemon juice
3-4 tbsp water
salt to taste
- Wash and cut the coriander and mint leaves. Make sure to remove the stalks from the mint as much as possible as they are bitter. With the coriander, some stalks can be left on.
- In a grinder, add all the ingredients, except the water and salt.
- Blitz for 10 seconds. Add some salt to taste, along with 2 tbsp water.
- Blitz again for 10-20 seconds. Check the consistency. Add more water if required.
- Keep blitzing till all the ingredients are mixed together well, no lumps. The chutney should not be too watery or too thick. Adjust salt and lemon juice as required.
- Serve or keep in an airtight jar in the fridge.
2 thoughts on “Coriander Mint Chutney”
King of all chutneys. ❤
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