Green chutney made using coriander, mint, chillies, ginger, lemon. A perfect accompaniment or dip for sandwiches and snacs such as samosa, vada, dhokla.
Course Accompaniments
Prep Time 15 minutesmins
Cook Time 5 minutesmins
Total Time 20 minutesmins
Servings 1bowl
Ingredients
2cupscoriander leavesleaves and tender stems
1/2cupmint leaves
2-3chopped green chillies
1lemon
1inchpiece of gingerchopped
1/4thcuproasted peanut powder
1/2tsproasted cumin seeds powder
saltto taste
Instructions
Grind chilies, ginger, coriander, and mint leaves in the mixer first.
Add cumin seeds and peanuts powder, and grind to a thick paste. (Do not add water.)
Squeeze a lemon in it and add salt to taste. (Make sure no seeds get added in the mixture.)
Grind one more time and then transfer to an airtight container. You can freeze and store it for 3-4 weeks.
Thaw the chutney and add a bit of water at the time of serving.
Notes
Use dark green chilies if you want to make the chutney spicy. If you are making it for toddlers or kids, use deseeded light green chilies.
Some people don't like the slightly sweetish taste of mint in the chutney, especially if it's going to be used as a sandwich chutney. You can use less mint leaves or even leave them out in that case.