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

Green Chutney - ICSA 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

Green Chutney - Ingredients - Indian Curry ShackMethod

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.

Relish your Palate!

[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.]

14 responses to “Mint and Coriander Chutney (Dip/Sauce) – Shack Saturdays Special”

  1. […] Step 2 For the Dosa – Heat a nonstick pan/griddle. Drizzle some drops of oil and wipe the pan with a tissue paper or a kitchen cloth (this is done only the very first time when you start to cook the dosas). Then pour a ladle/big spoon full of batter into the pan and spread it evenly and thinly in a circular motion using the back of the ladle (as shown in the photo above). Drizzle a few drops of oil all over the dosa and brush with some butter all over immediately. Once the bottom side starts becoming golden brown (about 2 minutes) flip the dosa and cook from the other side for 1-2 minutes. Flip again. Cover one half of the Dosa with another or both the sides towards the centre and serve it hot with coconut chutney and sambhar (lentil curry). My better half enjoys plain dosa with tomato ketchup or mint and coriander chutney too. […]

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