Mint-Coriander chutney is prepared in almost all households in India and sits in refrigerator regularly to complement any meal whether it be snacks or breakfast, lunch or dinner. Some like it spicy and some a bit tangy. You can play around with ingredients and make your own variations by replacing garlic with ginger or even adding both. Some people replace lemon juice with dry mango powder as well. Just feel free and try different variations and figure out which you like the best.
Serves: 1 bowl
Preparation time: 8-10 mins.
Cooking time: 0 mins.
Ingredients:
1 cup mint leaves
1 cup coriander leaves
1 medium sized onion (finely chopped)
1 teaspoon roasted cumin powder/ bhuna jeera
1-2 tablespoons lemon juice
2-3 green chillies
2-3 garlic cloves
Black Salt / Salt to taste
Directions:
- Wash the greens completely to remove dust.
- Add all the ingredients into blender and blend until you get a smooth paste.
- Add in 1-2 tablespoons of water if required.
- Mint- Coriander chutney is ready.
Tips:
- Adding lemon juice preserves the green color of the chutney.
- Store chutney in air tight container preferably glass container as it keeps it fresh longer.
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