Mint-Cilantro chutney is one of my favorite chutneys! It is a go-to accompaniment for must appetizers, be it kebabs, pakoras or bhajias! It is also great with almost all kinds of dosas & idlis. It is a perfect amalgamation of the fragrance and flavors of both herbs. This chutney can be made with or without coconut.
Servings: 10
Prep time: 15 minsCook time: 0Total time: 15 mins
Ingredients:
Cilantro: 1/2 bunch, leaves separated from the stems & cleaned, stems discarded.
Mint: 1/2 bunch, leaves separated from the stems & cleaned, stems discarded.
Freshly grated coconut: 1 cup
Green chillies: 2-3 small, can be adjusted based on individual spice level.
Fresh ginger: 1 inch, peeled.
Tamarind: if dry marble sized. If using the pulp, 1/4 tsp.
Salt: as per taste
Water: 1/2 cup
Tempering: ( optional)
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig
Method:
In a blender, add all the above ingredients except cilantro and mint and grind them.When coconut is almost ground to a fine paste, add the cilantro & mint leaves and blend it to a fine paste.
You could add a little more water while grinding as needed as per your desired consistency of the chutney.
Tempering ( optional):
Heat coconut oil in a small frying pan. Add mustard seeds. Once the mustard seeds splutter, add curry leaves and turn off the flame.
Add this tempering to the chutney.
This chutney could be served with samosas,rotis, fritters, rotisserie chicken, kebabs etc. It could also be used in sandwiches.
Enjoy!
Cooking made easy:
It is a great idea to make this chutney and keep it in your freezer to use as needed. This chutney is not only a great as a dip but is also a great base for vegetarian and non-vegetarian dishes and pulao and biryanis.
Tip for healthy living:
Herbs have plenty of medicinal value. It is an established fact that mint is a great digestive aid.
Food for thought:
Genius is the ability to renew one's emotions in daily experience. Paul Cezanne
