Cilantro (coriander) mint chutney | Indian Style Pudina dhaniya chutney
A fresh Cilantro Mint chutney, An Indian Style Dhaniya pudina chutney made with coriander and mint leaves , is your best match for fried Indian street food like samosas, and pakoras, and works well as a sandwich spread too.
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Ingredients
- 1 cup cilantro (coriander) (washed)
- ¾ cup mint leaves pudina
- 1½ teaspoon whole cumin jeera (or jeera powder ground cumin)
- 3 nos green chillies or serrano chillies (roughly slit or chopped)
- 3 cloves garlic
- ¼ cup peanuts (or Fried gram)
- 1 teaspoon salt
- 1 tsp lime juice or juice
- water as required
Instructions
Prepping the Ingredients
- Seperate coriander and pudina leaves from thick stem. Note : Tender stems of coriander is full of flavour, so use them For mint, just the leaves are good.
- Roughly chop or slit green chillies
- Juice from one 1 lime
- keep all ingredients measured and ready
- Making the Mint Coriander Chutney
- In a food processor, add all the ingredients for the chutney and grind
- Then, add water about 2 to 3 tablespoon and blend to a smooth paste. Adjust Consistency : Add water as required to adjust consistency. depending on, what you are using green chutney for
- Transfer to a bowl to serve or to. a jar to store
Notes
Serving Suggestions
- Serve this green chutney as a dipping sauce for samosas, kachoris, kebabs or any indian deep fried snacks
- This Chutney can be made thick and used as a spread for sandwiches or on indian Chaat items.
Nutrition
Serving: 200 ml JarCalories: 240 kcalCarbohydrates: 13 gProtein: 11 gFat: 19 gSaturated Fat: 3 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 8 gFiber: 4 gSugar: 2 gIron: 2 mg
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