It also makes the chutney creamy, rich, and nutty. Cashews: Cashews provide texture to the chutney and make it spreadable.For a strong mint flavor, you can add more mint leaves or add less for a mild flavor. Mint Leaves: Use fresh mint leaves for the best taste and freshness.You can use tender coriander stems with leaves, but do not add hard stems. Coriander Leaves: Use fresh coriander leaves to make chutney, and rinse them thoroughly to remove the dirt.The Recipe Can Be Customized According To Your Taste Preference Ingredients.It is Spicy, Minty, And has The Creaminess of The Cashews.This Chutney is a Perfect Indian Dip For Many Snacks.Add all the ingredients to the blender and blend them into a smooth paste, and the chutney is ready.
#Cilantro mint chutney indian full
Adding cashews helps to combine all the ingredients and makes it rich and creamy.įlavors: The Cilantro Mint Chutney is spicy, earthy from full of coriander flavors, refreshing with mint leaves, slightly tangy, and nutty with the addition of cashews.Įase of Making: Super easy and quick! It is no-cook chutney all we need is a good quality blender or grinder. Texture: It is semi-thick, smooth, and spreadable. However, you can skip cashews or replace them with raw peanuts. Cashews make it creamy, thick, and spreadable and add nutritional value. I have used cashews to make this chutney. Or, spread it on a slice of bread, and a quick snack is ready in no time. It is great for sandwiches or simply spread on Paratha or Thepla roll it and enjoy! I also love to apply it on Khakhra. This chutney is not only limited to chaat but is excellent as a dipping sauce for various snacks and appetizers. It is spicy, minty, refreshing, semi-thick, creamy, spreadable, and multi-purpose. I have tried various other versions of this chutney but always come back to my mom’s recipe. This Mint Coriander Chutney recipe is my mom’s recipe, and I love it so much. Cilantro Mint Chutney is gluten-free, healthy, vegan, flavorful, and served with many Indian dishes like chaat recipes, appetizers, snacks, and sandwiches. It’s mixed through yoghurt to make green chutney raita which is served on the side with rice dishes such as biryani or pulao.Chutney is a spicy or savory condiment that originated in India. It’s also used as a spread in sandwiches, or bun kebabs (Pakistani street food style burgers). It’s a necessary element to make all sorts of chaat adding flavour and spice. In India and Pakistan, green chutney (or as we call it hari chutney) is eaten with pretty much everything - it’s served on the side as a dip with popular snacks such as samosas, spring rolls and pakoras (fritters) or with shami kebabs and biryani. So you have made a jar of green chutney - what can you do with it?! Once you have all the ingredients ready, just place them in the blender, and blend till a smooth paste is formed. I also add roasted and ground cumin seeds ( bhuna zeera as we call it in Pakistan) which is something that is always in my spice box, and adds an extra flavour dimension to this super simple chutney. Other than these main ingredients there are a few supporting characters - salt, lemon juice and vinegar. Or add more mint, and decrease the amount of coriander - it's all upto you!
The recipe I have shared is for a coriander mint chutney but you can skip the coriander and use only mint. You can however switch up the ingredients based on personal preference. The main ingredients needed to make green chutney are unsurprisingly green in colour - they are coriander leaves ( dhaniya), mint leaves ( pudina) and green chilies. It’s like the Desi version of ketchup except it’s green and depending on the amount of green chilies you add, can be mild or super spicy! How do you make green chutney? Green chutney or coriander mint chutney is a versatile Pakistani / Indian chutney made with coriander, mint leaves and green chilies.
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