This Indian style Coriander Mint Chutney is called as the Green Chutney. This Green Chutney can be used as a spread or as a dip. This can be stored in the refrigerator for days. It can also be served with Vadapav, Bhel, Dhokla, Samosa, Chaat etc. Here is how to do a quick Green Chutney.
Everything is ground raw in this green chutney recipe. Wash and clean the coriander leaves (cilantro) and mint leaves. Clean and peel the ginger. Take a blender / mixie and add in all the ingredients except the oil to the blender. Add more green chillies if you need it really spicy. If you do not have jaggery, use sugar. While adding lemon juice, make sure you do not add the seeds of the lemon as the chutney might become really bitter. Lemon juice also helps in retaining the colour of the chutney.
Grind everything together without adding water. Pulse 5-6 times for a minute. The chutney will come together after some time. Add in 2 tablespoons of sunflower oil or vegetable oil and pulse it for another 10 seconds. Taste for seasoning. The Coriander Chutney – Green Chutney is ready. Store in an airtight container in the refrigerator for up to 3 days. This chutney can be used for sandwiches as a spread.
- 1 cup Coriander leaves
- ½ cup Mint leaves
- 2 Green Chillies
- 1 inch piece Ginger
- ¼ teaspoon Cumin powder
- ½ teaspoon Salt
- ½ teaspoon Jaggery
- Juice of a small Lemon
- 2 tablespoon Sunflower/Vegetable Oil
- Wash and clean the coriander leaves (cilantro) and mint leaves and set aside. Take a blender / mixie and add in all the ingredients except the oil to the blender.
- Grind everything together without adding water. Pulse 5-6 times for a minute. The chutney will come together smooth on its own. Add in the sunflower oil or vegetable oil and pulse it for another 10 seconds. Taste for seasoning.
- Store in an airtight container in the refrigerator for up to 3 days.
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