Mint coriander chutney is a staple chutney in India and there are many ways to make this one. This recipes does not use onion, garlic or ginger. It’s the perfect combination of sweet, sour and spicy flavours.
- Store this chutney in a clean, air-tight steel or glass container and refrigerate it. It stays good for 10-12 days
- I’ve added almonds to make it thick, you can replace almonds with peanuts
- Make sure you use fresh coriander and mint leaves
- You may skip jaggery
- Coriander: 2 cups
- Mint leaves: 1 cup
- Green chillies: 1-2
- Jaggery 1-2 tbsp
- Lemon juice: 1tbsp
- Cumin seeds: 1 tsp
- Salt: 1-2 tsp
- Add all the ingredients to a grinder/blender jar
- Grind without adding water
- Taste to check for salt
- Transfer to clean glass or steel air-tight container
- Store in refrigerator.
This chutney can be served with parathas, chillas, cutlets, kebabs and even works great as a salad dressing. You can also use this chutney to make mint raita.
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