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

A 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

Method

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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