Today I am going to share the recipe for coriander mint chutney. This chutney can served with pakoras, stuffed parathas, samosas and so on. This chutney is a delicious blend of fresh coriander and mint (pudina) leaves seasoned with lemon juice and salt.
It is raining cats and dogs in Hyderabad these days and every rainy season is incomplete without a “Pakora” party. With green chutney the taste of every snack just doubles up. So I decided to prepare some for today 🙂 .
I am going to add lemon juice to impart tangy note to the chutney. The lemon juice can easily replaced by a small raw mango or some curd.
For giving it a rich creamy texture, you can add few cashews or sesame seeds to it.
I am going to add lemon juice to impart tangy note to the chutney. The lemon juice can easily replaced by a small raw mango or some curd.
For giving it a rich creamy texture, you can add few cashews or sesame seeds to it.
List Of Ingredients:
- Coriander Leaves- 2 cups
- Mint Leaves-1/2 cup
- Green Chillies – 2
- Lemon Juice- 2 tsp
- Salt- 1/2 tsp (or to taste)
- Black Salt- 1/2 tsp
- Cashews- 4 to 5
Steps to Prepare:
Step1:
Wash the coriander and mint leaves thoroughly under running water.
Step2:
Add all the all mentioned ingredients in a blending jar and blend well. You can add more salt, green chillies or lemon juice as per your own taste. The cashews here add to the smoothness of the chutney. If required, add one or two tablespoons of water also.
Serve this green chutney with stuffed parathas, cutlets or pakoras. You can replace normal salt with rock salt and consume it during fasts also.
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