Mint Coriander Chutney is the most common condiment in a North Indian Meal. It has so many variations. It goes really well with Dal and Rice. Some like it sweet, some really sour. Once you know how to make it, try different variations and decide what you like most.
|Preparation Time:||15 minutes|
|Fresh Mint||10 gm|
|Fresh Coriander||100 gm|
|Young Raw Mango||1 medium|
|Salt||1 1/2 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Jeera (cumin seeds)||1/2 tsp|
|Fresh lime juice||2 tbsp|
- Break up the lower thick stems of coriander leaves. You can separate the leaves if you want but you don’t need to.
- Separate the leaves of the mint from the stems. The stems of mint are usually pretty thick so you do need to separate the leaves. It looks like a lot of work but it’s pretty simple. Hold the top 2-3 leaves of a mint stem in your left hand. Now break away all the leaves by moving your right hand fingers from top to the bottom in one stroke.
- Wash all the leaves two three times. Wash the green chillies also.
- Peel the mango and grate it coarsely.
- In a blender add grated mango, green chillies, lime juice, mint leaves, coriander leaves, salt, red chilli powder and jeera seeds. Blend it to a thick paste. You may have to press the leaves a little every once in a while to blend them.
- Mint Coriander Chutney is ready. Serve it with any snack or with rice and dal. Mint coriander chutney adds a little zing to all Indian foods.
- I often make a lot of chutney in one batch and then I freeze them in an ice tray. Once the cubes are frozen, I store the cubes in a ziplock bag in the freezer. This way whenever I need chutney, I can take out just enough number fo cubes, thaw them and use them.
- One more secret. If you don’t have raw mango available, you can replace it with the heeng achar, though reduce the quantity to 1/4.
- You can also experiment with adding a tsp of sugar in the chutney.