Coriander Mint Chutney is used extensively in Indian cooking. We use it as a sandwich spread, dips, in snacks or even in curries, use it to marinate,etc. I have made Chutney wale Cauliflower and Chutney Dosa using this green chutney as one of the main ingredient. One can dip any snack into it and then see the flavor of it enhancing even more.
You can serve this chutney as dips along with any appetizer like Vermicelli Oats Idli, Dill ke Pakode, Moong Dal Sticks or Butternut Squash Crepes/Pumpkin Uttapam. The make a perfect sandwich/burger spread. Try using it in these recipes – Lentils & Black Rice Burger, Masala Toast, Potato Capsicum Grill Sandwich. You can also serve them as condiments along with any main dish. My friend’s mom enjoys mixing this chutney with white rice and eating. She loves it. I heard this combo for the first time and was intrigued. Now I am married to a man who enjoys this combo!
Everyone has their own way of making this green chutney. Over the years, I too have tried making minor alterations to the recipe. But I think I have found my perfect recipe with this method. There are other kinds of chutney/dips that you can make. Chermoula, Carrots and Peanuts Chutney, Bell Pepper Chutney/Dip and Lettuce Sauce/Chutney to name a few, which you can try. Well, coming back to this Coriander Mint Chutney, it’s a very simple and easy recipe. I have a secret ingredient here. I add almonds when grinding along with cilantro, mint leaves, ginger, garlic, green chillies and salt. You can use any other nuts like walnuts or pecans instead as well.
Grind them all together. It should be a smooth paste consistency. There should be no chunks.
This versatile chutney can be stored in the fridge for a couple of days. You can also make a batch and freeze it.
- 2 bunch coriander leaves/cilantro
- 1 bunch mint leaves
- 2-3 green chillies
- 1 tbsp ginger paste
- 2 cloves of garlic
- 4-5 almonds
- Grind all the ingredients together to make a smooth paste. Ensure there are no chunks remaining.
- You can use walnuts, groundnuts or pecans instead of walnuts.
- You can make a batch and freeze it to use later.
- Temper with mustard and cumin seeds if needed.
Now that you are equipped to Coriander Mint Chutney, it is time to bring out all those love snack recipes to serve this with.
Lastly, I would love to hear from you, please leave your comments below and share your cooking stories with me. You can also subscribe to our newsletter and get a free e-book on the 15 best recipes of Cookilicious in 2015! Now that is a good food deal. Follow us on Twitter and Instagram and tag your food pics to #cookiliciousveg. And like always, keep your cooking delicious!
For this recipe I recommend