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A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
Prepare the Herbs (3 minutes)
Combine Ingredients in Blender (2 minutes)
Blend to a Smooth Paste (2 minutes)
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
This indian recipe takes 10 minutes to prepare and yields 8 servings. At 29.38 calories per serving with 1.49g of protein, it's a beginner-friendly recipe perfect for side or condiment.
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Taste, Adjust, and Serve (3 minutes)
For a creamier, milder version, blend in 2-3 tablespoons of thick plain yogurt (curd) or coconut milk at the end. Note that this will reduce the shelf life.
Replace the roasted chana dal with 2 tablespoons of roasted peanuts or cashews for a rich, nutty flavor and creamy texture.
When in season, add 2-3 small pieces of raw green mango (kairi) while blending for a naturally sour and tangy kick. You may need to reduce the lemon juice.
Simply omit the garlic cloves for a delicious chutney that is suitable for those who avoid it.
Adapted versions of this recipe for specific dietary needs:
Coriander and mint are loaded with antioxidants that help fight free radicals, reducing oxidative stress and inflammation in the body.
Ginger, mint, and black salt are renowned for their digestive properties. They can help alleviate indigestion, bloating, and gas, promoting a healthy gut.
The high Vitamin C content from coriander and lemon juice helps strengthen the immune system, protecting the body against common infections.
Coriander is believed to have properties that help in detoxifying the body by binding to heavy metals and aiding in their removal.
One serving of this chutney (approximately 2 tablespoons) contains about 15-20 calories, making it a very light and healthy condiment.
Yes, it is very healthy. It's made from fresh herbs and spices, making it rich in vitamins, minerals, and antioxidants. It is low in calories, fat-free, and aids in digestion.
The chutney turns dark due to the oxidation of herbs when they are exposed to air and heat. To prevent this, use ice-cold water or ice cubes when blending, add acidic lemon juice, and avoid over-blending which generates heat from the motor.
You can store it in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in an ice cube tray and then transfer the cubes to a freezer bag. It will last for up to 3 months.
Bitterness usually comes from using too many mint leaves or including their thick stems. To fix a bitter batch, you can try blending in more coriander, a bit more lemon juice, a pinch of sugar, or a tablespoon of plain yogurt to balance the flavors.
Absolutely. Roasted chana dal acts as a thickener. You can substitute it with 2 tablespoons of roasted peanuts, cashews, desiccated coconut, or even a small piece of bread to achieve a similar consistency.
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