Coriander Mint Chutney is very popular in Indian cuisine. This chutney makes a great accompaniment to Indian Kebabs and snacks like samosas, sandwiches, pakoras, etc. The street-side sandwich vendors use this chutney for all vegetable sandwiches, cheese sandwiches, and other Indian snacks.
We also use this chutney for our Bhel-puris, pani-puri and other Indian chats. This has the freshness of mint, coriander, chilli, ginger, and garlic.
Enjoy it as a dip with tandoori appetizers like tandoori chicken, chicken tikka, paneer tikka. To use it as a dip add yogurt. Adding yogurt to the chutney also enhances its taste and compliments tandoori dishes such as tandoori chicken and tikkas.
Chicken Malai Kebabs the recipe in my blog has this delicious Chutney as an accompaniment with the addition of a little yogurt. Coriander Mint Chutney makes an excellent dip for Kebabs including Shami Kebabs.
Ingredients for Coriander Mint Chutney
In a blender or food processor add coriander leaves, mint leaves, ginger slices, garlic cloves, and few green chillies. Add green chillies as per your spice level.
Blend these ingredients to a fine paste with salt and lime juice. Lime juice adds a lovely tangy taste to the chutney. To serve this chutney with tandoori starters you also need to add a little fresh yogurt.
Adding a little roasted cumin powder and black salt also enhances the taste of this amazing Chutney.
How to Make Coriander Mint Chutney
- Wash all the chutney ingredients – coriander and mint leaves, green chillies, ginger, and garlic to get rid of any dirt. Drain thoroughly into a colander.
- Next transfer these ingredients into your food processor or blender jar with salt, black salt, and lemon juice. Blend into a smooth paste. You may not need any water for blending. But you can add a tablespoon or two if you find that the chutney ingredients are not blending smoothly.
- Transfer this chutney into a bowl and add 2 to 3 tablespoons of yogurt if serving with kebabs or any tandoori dishes. Or else transfer it into an airtight container and store it in the refrigerator for use later.
Serving Suggestions
Serve Coriander Mint Chutney with your favourite kebabs or tandoori chicken for enhancing the flavour of the dish. You could also spread it on bread slices to make delicious sandwiches.
Add a little to flavour your dals or any vegetable dishes, especially potato bhaji.
How to store the Chutney
You can store Coriander Mint Chutney in the refrigerator for up to 3 – 4 days. Store into an air-tight container and place it in the refrigerator and enjoy it with any Indian snacks.
Make an extra quantity of this chutney and use it to flavour your marinades, for chicken, paneer, etc. Also, use a few teaspoons when you cook lentils or potato bhaji – be innovative.
Printable Recipe Card
Coriander Mint Chutney
Ingredients
- 1 cup Coriander leaves
- ½ cup Mint leaves
- 2 Green Chillies
- 3-4 Garlic cloves
- ½ inch Ginger
- Juice of half a lime
- Salt or black salt to taste
Instructions
How to Make Coriander Mint Chutney
- Put all the above chutney ingredients into a blender or food processor and blend to a fine paste.
- To serve with tandoori items, add ¼ cup yogurt.
If you like my recipe please share it on Facebook, Pinterest & Instagram @flavoursofmykitchen #flavoursofmykitchen2019.
Please leave your comments and also give the recipe your star ratings. You can also get in touch with me at flavoursofmykitchen2019@gmail.com.
For the recipe, and updates please subscribe to our Newsletter and also follow us on Facebook, Instagram, YouTube, Pinterest, and Twitter.