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Jain variation of Coriander Mint Chutney
A vibrant, refreshing green chutney made without onion or garlic, perfect for Jain diets. Fresh cilantro and mint blend with ginger and lime for a zesty kick that pairs perfectly with snacks like samosas and dhokla.
For 4 servings
Prepare the Herbs (5 minutes)
Blend the Chutney (4 minutes)
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A vibrant, refreshing green chutney made without onion or garlic, perfect for Jain diets. Fresh cilantro and mint blend with ginger and lime for a zesty kick that pairs perfectly with snacks like samosas and dhokla.
This indian recipe takes 10 minutes to prepare and yields 4 servings. At 17.82 calories per serving with 0.96g of protein, it's a beginner-friendly recipe perfect for condiment or side_dish.
Taste, Adjust, and Serve (1 minute)
Add 2 tablespoons of fresh grated coconut or 1/4 cup of plain yogurt (curd) for a creamier texture and milder flavor. Note that adding yogurt will reduce its shelf life.
Incorporate 2 tablespoons of roasted peanuts or a few cashews during blending for a nutty taste and thicker consistency.
For a hint of sweetness that pairs well with spicy snacks, add 1-2 pitted dates or a teaspoon of jaggery powder to the blender.
Increase the number of green chilies or add a small piece of a spicier chili variety like a bird's eye chili for extra heat.
Mint and ginger are well-known for their digestive properties. They can help soothe the stomach, reduce indigestion, and alleviate bloating. Asafoetida also aids in preventing gas.
Coriander and mint are packed with antioxidants, which help fight free radicals in the body. Lemon juice adds a boost of Vitamin C, a powerful antioxidant that supports the immune system.
The combination of Vitamin C from lemon, antibacterial properties from ginger, and other phytonutrients from the fresh herbs helps strengthen the body's natural defense system.
Coriander is believed to have natural detoxifying properties, helping to cleanse the body of heavy metals and other toxins.
One serving (about 1/4 cup or 55g) of this chutney contains approximately 15-20 calories, making it a very light and healthy condiment.
Yes, it is very healthy. It's made from fresh herbs and spices, is low in calories and fat, and rich in vitamins and antioxidants. The absence of onion and garlic makes it suitable for Jain and Sattvic diets.
Chutney can turn dark due to oxidation. To prevent this, use ice-cold water or an ice cube while blending, add a good amount of lemon juice (an acid that slows browning), and avoid over-blending which generates heat.
Store it in an airtight glass container in the refrigerator for up to one week. To prolong its freshness, you can pour a thin layer of oil on top. For long-term storage, freeze it in an ice cube tray.
Absolutely. The sugar is optional and is used to balance the tanginess of the lemon and the spice from the chilies. You can omit it completely if you prefer a purely savory and tangy flavor.
Bitterness can come from a few sources: using too many mint stems (always discard them), over-blending the coriander seeds (if you used them instead of cumin), or the herbs being old. Using fresh, tender herbs is key.
