Tuesday, February 28, 2012

Mint Coriander Chutney

There are some basic recipes that my kitchen can simply not do without! Mint coriander chutney is one of them. I find it so handy so always have some in my refrigerator. I usually make a container full every 2 weeks or so. They go in my sandwiches, as a side to samosas and other snack items, in some stuffed parathas and even raitas. This is a very simple recipe but with a lot of versatility in its uses. I make it extremely spicy, you could reduce the chillies to bring down the heat.

Preparation: 5 minutes 


Coriander/Cilantro - 1 bunch (approx 2 cups)
Mint - a handful
Green chillies - 15-20 (reduce number for a milder version)
Ginger - 1 small bit
Asafoetida - a pinch
Cumin Powder - 1 teaspoon
Salt - to taste
Lemon juice - 2 tablespoons


  1. Clean the mint and cilantro leaves, discard the stems.
  2. Put everything in a blender and grind it to a smooth paste. That's it!

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