Saturday, 1 October 2011

Green Coriander and Mint Chutney

Green Coriander and Mint Chutney
  In Kumaon hills green chutney is a must with lunch as it enhances digestion as well as adds flavor to the food. I vividly remember sitting next to my granny in the village when she would grind the chutney on a grinding stone. The seeds of chutney making were sown in me then and now I am sharing the recipe with you all. God bless her soul ! 

 Preparation time: 5 min.
Servings: 10 - 15 small servings.

  Ingredients required
  • A small bunch of coriander leaves
Coriander (Dhania)
  • 1/2 bunch of mint leaves, finely cut (mint leaves should be half the amount of coriander leaves) 
Mint leaves ( Pudina)
  • 1 - 2 Green chili

Green Chili

  • 10 ml.Lemon juice
  • 10 gm. Ginger.
  • 10gm. Jaggery
  Directions to prepare Green chutney:
  • Clean and wash coriander and mint .
  • Drain and cut coriander leaves.
  • In a grinder, grind the following to a uniform consistency paste :
    • Cut coriander leaves
    • Mint leaves
    • Green chilies
    • Ginger
    • Jaggery/sugar
    • Salt. 
  • Take the paste out in a bowl and add lemon  juice in it.
  • Mix the above mixture nicely. Green chutney is ready.
Dhania and Pudina ki chutney(Coriander and mint chutney)
Enjoy different snacks, chaat, parathas with Green Chutney  :)

  • Do not put lemon juice while grinding, else taste will become bitter. 
  • Wash coriander and mint leaves thoroughly to remove all dirt from it.
  Suggested Variations:
  • Instead of lemon juice Tamarind/Tamarind pulp can be taken.
  • Cumin seeds add distinct flavor when added along with ginger.It also increases the digestive power so try adding cumin seeds for a change .
  • One small onion and 3-4 cloves can also be added to the mixture while making paste for chutney. 
  • Different flavor chutney can be made by different permutation combination of cumin/garlic/onion along with coriander and mint leaves. 

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