Mint and Coriander Chutney (Dip/Sauce) – Shack Saturdays Special

Green Chutney - ICSA condiment to your starter or main-course dishes. Add a unique flavour in every bite. Ready in 2 easy steps.

Preparation Time  10-15 minutes
Grinding Time  3-5 minutes
Main Ingredients  Coriander Leaves & Mint Leaves
Main Equipment  Grinder
Course  Condiment/Side dish
Level Of Grinding  Medium

Ingredients                                                                  

  • Coriander Leaves  2 cups
  • Mint Leaves  2 cups
  • Raw Green or Red Chillies  2
  • Lemon  1/2 big or 1 small
  • Garlic  4-6 cloves
  • Ginger  1 inch piece
  • Salt  to taste

Green Chutney - Ingredients - Indian Curry ShackMethod

Step 1
Chop Coriander Leaves, Mint Leaves, Chillies, Garlic Cloves and Ginger.

Step 2
Grind all the chopped ingredients with 2  tablespoons of water and salt to a paste. If  the chutney is too thick then add a little more water. Check salt, add if required and grind for a few seconds. Squeeze lemon in the chutney and give a nice stir.

Your tasty Mint & Coriander chutney is ready. Serve it as a condiment to snacks/starters. It goes extremely well with Tandoori/Roasted dishes. It adds a unique flavour when used as a spread while making sandwiches too.

[PS: This chutney can be stored in a refrigerator easily for 4-5 days and had along side any main-course or starter dish.

Add a teaspoon of curd in a bowl of chutney and mix well when serving with any Tandoori/Roasted dish. It’s tastes absolutely delicious.]

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