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.

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  :)

  Tips:

• 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.