Sunday, November 16, 2008

Coriander-Mint Chutney

Coriander mint chutney is also called sandwich chutney in India as it is usually used for making sandwiches. This chutney can be had with dhokla or dosa too. You can omit the mint if you don't have it on hand or if you are not a great fan. I usually buy fresh mint from the Indian grocery store and dry it in the hot sun. Then I store it in a air tight container. This stays good for 1-2 months.

1 cup chopped coriander or cilantro leaves. (I love to have a dense flavor of coriander leaves, so I usually add 15-20 strands of the leaf. )
1 tablespoon dried mint leaves or 10-12 fresh mint leaves
small piece of tamarind (size of 2 green peas) or1/8 the teaspoon tamarind concentrate
2-3 green chilies or as per taste
3 tablespoon grated coconut
1/4 teaspoon jeera or cumin seeds
1/2 teaspoon chopped ginger
1-2 cloves of garlic (optional, I don't use garlic only if I am going to serve the chutney with dosas)
1/2 teaspoon sugar
salt for taste


Wash and chop the mint and coriander coarsely. Grind all the ingredients into a very smooth paste. Serve with dhoklas, dosas or sandwiches. If this is not being used immediately, store it in the fridge. This chutney can be stored in an airtight container in the fridge for 1-2 days.

Preparation time: 15 minutes
Serves: 5-6


Kitchen Butterfly said... a bowl. With Samosas.........heaven

Kitchen Butterfly said...

Lovely recipe. Perfect with Samosas!

Supriya said...

Thanks Ozoz :)) Glad to know you liked the chutney. The chutney goes great with samosas or any other chaat (Indian Street Food which is spicy, sweet, sour and tangy). "Tamarind Date Chutney" and "Mint Coriander chutney" (recipe present in my blog) are two other chutneys which also go well with the samosas.