Coriander Mint Chutney

April 8, 2023

Coriander-mint chutney is a straightforward yet delicious accompaniment that almost all Indian snacks can’t do without. This tangy and flavorful green sauce constructed from cilantro and mint comes together in lower than 10 minutes!

An overhead shot of coriander mint chutney placed in a porcelain bowl. There is a grey plate with bread slices, a bunch of cilantro and a few mint leaves on the side. — Coriander Mint Chutney

For those who are relatively recent to Indian cuisine, coriander mint chutney is the green, tangy, spicy dip with a touch of sweetness that accompanies the samosas or the papadums in Indian restaurants. This green chutney and the sweet tamarind chutney make a dynamic duo.

Easy methods to make coriander-mint chutney

My mother-in-law isn’t the one to experiment with cooking. She sticks to the few recipes she knows and makes them well.. like very well. This coriander-mint chutney is certainly one of her recipes and he or she knocks it out of the park. It’s so good that despite the fact that I even have a cilantro chutney recipe already on the blog, I felt compelled to share this recipe with you.

For this recipe, we depend on tamarind and jaggery to attain the sweet and tangy combination similar to most South Indian households. The tamarind and jaggery bring a singular flavor to the dish that may make you must wipe your plate clean. It’s just that good.

Ingredients utilized in green chutney

Fundamental ingredient – Cilantro and mint: Making chutneys involves grinding vegetables, fruits or herbs to a high-quality paste together with a number of other ingredients to reinforce the flavour. Green chutneys are mostly constructed from cilantro and on this case, a mix of cilantro and mint. The ratio may change from one household to the opposite but we wish to follow 1:2, where for each 1 cup of mint leaves, we use 2 cups of cilantro leaves.

Tamarind and jaggery – Most often, the tanginess within the chutneys comes from lime juice or tamarind juice, the sweetness from using sugar or jaggery. Be at liberty to mess around with similar ingredients depending on what’s available in your pantry.

Green chilies, garlic, and salt – so as to add some heat and flavor.

Grated coconut for added taste and texture. The addition of the coconut helps turn this chutney into a selection making it perfect for sandwiches.

Variations

There are so many alternative ways you may make cilantro and mint chutney. If you must mix it up you may try the next variations –

Use black salt for that extra zing.
Add yogurt to get a creamy texture.
Use dried pomegranate seeds to get the tang as a substitute of tamarind.
Add 1/4 cup of peanuts
Add 1/4 cup chopped onions

The probabilities are nearly countless.

Ingredients used in Cliantro Mint Chutney - Cilantro, Mint leaves, Jaggery, Garlic, Tamarind and Salt — Ingredients utilized in Dhania Pudina Chutney

Testers notes

If using fresh tamarind, take chunks of tamarind from the package a couple of 2-inch piece. If the tamarind is soft and scoopable, use one tablespoon.
It is tough to predict how tangy the tamarind juice can be, so all the time add 1/2 of the tamarind juice first, do a taste test and add the remaining.
For those who are using juice from tamarind soaked in 1/2 cup of water, you don’t need additional water to grind the chutney.
You too can substitute fresh tamarind with 1/2 teaspoon tamarind paste or 1/2 a tablespoon of lime juice. Also, jaggery might be substituted for sugar.
Avoid using the thicker stalks of cilantro and the mint leaves, they make the chutney bitter.
The amount of mint can vary, depending on how much you want the flavour – you might start with 1/2 a cup and see the way you prefer it or go all of the method to one cup of mint leaves.

Storing green chutney

For best results, cover it in an air-tight container to preserve the brilliant green color. Use immediately or refrigerate.
The chutney preserves well for 3-4 days within the refrigerator but will darken.
To freeze chutneys
- Transfer them into an ice-cube tray and place it within the freezer.
- Once they’ve frozen, remove the person cubes from the ice cube tray and place them in a Ziploc.
- Before use, remove the amount you wish and thaw them in a refrigerator overnight or at room temperature for a few hours.

Troubleshooting chutney issues

Too watery? Add grated coconut to thicken it up after which adjust the seasonings.
If the chutney is too tangy, add some jaggery or sugar.
If the green chilies have ended up making your chutney spicy, counter it with jaggery/sugar.

This chutney pairs thoroughly with most Indian street snacks, sandwiches, and in addition, with South Indian food akin to idlis and dosas.

Bread slathered with green chutney is placed on a palm. There are additional bread slices kept on a grey plate. — Cilantro Mint Chutney Recipe

Indians love their chutneys and listed below are another chutneys that I even have on my blog that I’m sure you’ll love –

Red chili chutney – a spicy and tangy chutney perfect for south Indian snacks.
Coconut Chutney – The should have chutney for many south Indian dishes akin to Ven Pongal, Idli, Kapparutti, etc.
Coriander chutney – This green chutney is ideal for street food.
Tamarind date chutney – Here is an excellent easy, quick yet delicious recipe to make this mouthwatering at home using your Quick Pot. Stovetop instructions are included too!
Peanut chutney – For those who love peanuts, this Andhra style peanut chutney is for you. Creamy and finger-licking good, this groundnut chutney is an ideal accompaniment to piping hot idlis, vadas, or dosas.
Vada pav chutney – This zesty garlic chutney is what makes vada pav so tantalizingly good. It has a protracted shelf life and also you’ll find that it’s a terrific method to amp up your meals.

Got a recent Quick Pot? Try the links below to profit from your pressure cooker –

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