Coriander and mint blend really well in this fresh and cooling chutney. You can use it as a dip for fritters and samosas or even as a spread for sandwiches.
I normally keep a jar in the freezer to bring out when the cravings strike.
It always brings back memories of fun birthday parties with stacks of chutney sandwiches.
Mint and coriander chutney, in progress
Ingredients:
1 bunch coriander
1 bunch mint (leaves only, no stalks)
2 teaspoons cumin seeds
1 green chilli
salt to taste
a squeeze of lime
1/2 a teaspoon sugar
1 pod of garlic (optional)
1/2 an onion (optional)
Mint and coriander chutney
Method:
1. Roughly chop the chilli, mint and coriander.
2. Whizz them in a blender with the cumin seeds and 2-3 tablespoons of water for 2-3 minutes or until you have a smooth paste that is silky to touch.
2. Add salt and the lemon juice as per your taste. Add sugar to adjust the acidity level.
3. Serve fresh or preserve in an airtight jar in the freezer.
Note:
This keeps well in the freezer for a few weeks. If you store the jar in the fridge use within 3-4 days.
Serving suggestion:
Cauliflower tikkis or croquettes with coriander-mint chutney
Would you like to Make you Own spice mixes and chutneys? Click the link look up some more suggestions.
This is my all time- fav dip which I serve with friiters 🙂
Wow…i love it!!! My mom makes this one 🙂
Another home favourite. Goes well with idlis, dosas, rice. Sigh, I want my mum now 🙁
Shock those leaves in a chilled water bath and then try blending them. The colors u can get from the leaves is mind blowing……
PhenoMenon
http://phenomenal-cuisines.throodalookingglass.com/2014/05/naga-chef-tastes-from-the-north-east/
Thanks for that tip, Pheno Menon. Will give that a try next time. 🙂
Yes it is our favourite too. In fact just yesterday my husband made some of this chutney, he also added a bit of coconut in it…a different flavour, but quite good 🙂 Also good with chapati & fresh moong dal combo 🙂
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