CORIANDER/CILANTRO MINT CHUTNEY
Tuesday, April 22, 2008
Here is the coriander mint chutney recipe. It goes well with any veg or non-veg snacks. We can serve it with stuffed parathas.
Preparation time – 10 min
INGREDIENTS:
- Coriander/Cilantro leaves – 2 bunches
- Green chilies – 4-5
- Ginger piece (about 1”)
- Mint leaves – 1 cup
- Salt to taste
- Lime juice – 4-5 tbsp
- Mustard oil – 1 tbsp
METHOD:
Wash carefully all coriander & mint leaves under running water. Chop all leaves, chilies & ginger and place all these ingredients in processor. Add salt in it and grind them to make a smooth paste. If required then add little water and make a smooth paste. Now place this chutney in bowl and add lime juice & mustard oil. Mix them well and serve with kebabs, samosa, fritters, cheela etc.
We can store this chutney for 7-8 days in refrigerator. Keep this chutney in air tight container or bottle and store for a week.
chutney dips sauce cilantro mint dhaniya coriander
Labels: Sauces and Dips, Traditional Indian, Vegetarian
posted by Rashmi @ 9:01 AM,
4 Comments:
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At May 5, 2008 12:31 AM,
Spicegirl said...
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Oh I absolutely love this chutney!Thanks for the recipe dear and have a nice week ahead!
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At May 5, 2008 11:05 AM,
Rashmi said...
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welcome...
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At May 8, 2008 12:05 AM,
SpiceLove said...
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Thanks a lot for your comment Rashmi!Looking forward to some yummy recipes from your side.
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At May 17, 2008 6:59 AM,
clabrazil said...
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Never really thought mint and coriander went well together. Thanks for opening my eyes for it!
Cheers,
Clarisse
