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A vibrant, refreshing Indian green chutney made with fresh mint and cilantro. This versatile condiment is tangy, slightly spicy, and pairs perfectly with samosas, chaat, and sandwiches.
Prepare the Herbs (5 minutes)
Blend the Chutney (3 minutes)
Taste, Adjust, and Serve (2 minutes)
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A vibrant, refreshing Indian green chutney made with fresh mint and cilantro. This versatile condiment is tangy, slightly spicy, and pairs perfectly with samosas, chaat, and sandwiches.
This indian recipe takes 10 minutes to prepare and yields 4 servings. At 13.21 calories per serving with 0.55g of protein, it's a beginner-friendly recipe perfect for condiment or side_dish.
For a milder, creamier texture, blend in 2-3 tablespoons of thick plain yogurt (curd) or a small amount of fresh coconut after the initial blending.
Add a handful of roasted peanuts or a few cashews to the blender for a rich, nutty flavor and thicker consistency.
During raw mango season, add a small, peeled piece of raw mango (kairi) for an extra tangy kick. You can reduce the lemon juice accordingly.
For a pungent flavor, add 1-2 cloves of garlic along with the ginger.
Mint is renowned for its ability to soothe the stomach and promote digestion. Combined with ginger and cumin, this chutney can help alleviate indigestion and bloating.
Both coriander and mint are loaded with powerful antioxidants that help protect the body against cellular damage caused by free radicals, supporting overall health.
The fresh herbs and lemon juice provide a good dose of Vitamin C and other essential nutrients that help strengthen the immune system and fight off infections.
Coriander is believed to have natural chelating properties, which may help the body detoxify by binding to heavy metals and flushing them out.
The chutney turns dark due to oxidation when the herbs are exposed to air and heat. To prevent this, use very cold water or ice cubes while blending, add lemon juice, and store it in a tightly sealed airtight container immediately after making it.
Yes, it is very healthy. It's low in calories and fat, and packed with vitamins, minerals, and antioxidants from the fresh herbs like coriander and mint. It's a great way to add flavor to meals without adding significant calories.
A single serving of about 2 tablespoons (or 1/4 of this recipe) contains approximately 10-15 calories, making it an extremely light and diet-friendly condiment.
To reduce the spice level, you can use fewer green chilies. For a milder heat, remove the seeds and membranes from the chilies before adding them to the blender.
Bitterness can come from using too many thick, tough stems from the coriander or mint, or from over-blending, which generates heat. Use only tender stems and blend just until smooth.
This versatile chutney pairs wonderfully with a wide range of Indian snacks like samosas, pakoras, dhokla, and kebabs. It's also used as a key ingredient in chaat dishes and as a spread for sandwiches and wraps.