Pairs well with Coriander and Mint Chutney

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Coriander and Mint Chutney

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A flavorful and refreshing chutney made with mint, coriander, and spices, perfect for serving with roti or as a dip.

00:30:00 total

Serves 4

easy

Sides / Appetizer

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Ingredients

  1. mint - 250 grams (fresh leaves)
  2. coriander leaves - 125 grams (fresh leaves)
  3. onion - 2 (chopped)
  4. tomato - 2 (chopped)
  5. green garlic - watch the video to see (fresh)
  6. black salt - 1/2 teaspoon (to taste)
  7. anardana - 1 teaspoon (dried pomegranate seeds)
  8. green chili - 2 (adjust according to taste)
  9. amchur - 1 teaspoon (dried mango powder)
  10. water - 2 tablespoons (for consistency)

Instructions

  1. Prepare Ingredients: Wash and soak pomegranate seeds in water for 15-20 minutes.
  2. Crush Pineapple: Crush the pineapple without adding water.
  3. Crush Pomegranate: Crush the soaked pomegranate seeds.
  4. Add Herbs: Add chopped mint and coriander leaves to the crushed mixture.
  5. Add Garlic and Chilies: Add green garlic and green chilies to the mixture.
  6. Chop Onions and Tomatoes: Chop onions and tomatoes together to minimize eye irritation.
  7. Combine Ingredients: Mix all chopped ingredients in a bowl.
  8. Season the Chutney: Add black salt, anardana, amchur, and sugar to the mixture.
  9. Adjust Consistency: Add water gradually to achieve desired consistency.
  10. Serve: Chutney is ready to be served with roti or as a dip.

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