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Mint Coriander Chutney (North Indian)

centralindian-cilantromintchutneyMint coriander chutney is a basic and easy to make condiment that is perfect for using as a dipping sauce with cutlets, kebabs and samosas or to serve with main course dishes like biryani. Throw together and grind a few simple ingredients - including mint, coriander, garlic and chiles - and in 15 minutes you'll have a tasty condiment to use with many Indian dishes, like crunchy mint chutney veggie sandwiches.

1 bunch mint leaves (pudina)
1 bunch coriander (cilantro)
5 cloves garlic
1 (1") piece ginger, roughly chopped
2-3 green chiles
1 tsp. sugar
½ tsp. black or sea salt
2 tsp. lime juice, freshly squeezed

Cut the roots off of the coriander, as well as any thick stalks from the mint (stalks will make teh chutney bitter) and discard. You should now have enough coriander and mint to loosely fill 1½-2 cups.

Rinse both the coriander and mint leaves very well in a colander or strainer with water. Drain all the water.

Peel garlic and ginger and remove stems from green chiles.

Grind all ingredients into a smooth paste in a food processor. Chill and serve.

Transfer the chutney to a small bowl or jar. Use as needed. If storing, keep in an airtight container in the refrigerator for 3-4 days.

Makes about 1 cup.

Cook's Notes:

  • Green chilies can be added more or less according to your taste buds. Add more chillies if you want the chutney to be spicy.
  • To make a thick chutney add less water. Adjust the consistency by adding a bit less or more water. But keep in mind not to make the consistency runny or watery as this will dilute the flavours.
  • If in case, the chutney becomes salty, a quick tip is to add some roasted peanuts or some desiccated unsweetened coconut and blend. Add water as needed while blending. You can also add some more cilantro leaves.
  • Use fresh, tender cilantro and mint leaves when making this chutney.

Serving Suggestions:

  • You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
  • You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
  • Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.