Best 2 Coriander Mint And Chili Chutney Recipes

**Indulge in a Trio of Flavorful Chutneys: A Culinary Journey through India's Culinary Delights**

Embark on a tantalizing culinary journey to India, where flavors dance on your palate and create a symphony of taste. Discover three exceptional chutney recipes that capture the essence of Indian cuisine, each offering a harmonious balance of sweet, sour, and spicy notes. From the refreshing Coriander Mint Chutney, bursting with vibrant green hues and aromatic freshness, to the fiery and bold Red Chili Chutney, ignited with the heat of red chilies, these condiments are a versatile accompaniment to any meal. And for those seeking a unique twist, the tangy and sweet Tamarind Date Chutney, infused with the richness of tamarind and dates, will leave you craving more. Prepare to tantalize your taste buds and elevate your culinary creations with these delectable chutney recipes, adding a touch of Indian magic to every bite.

Here are our top 2 tried and tested recipes!

CILANTRO MINT CHUTNEY

Cilantro Mint Chutney image

This cilantro mint chutney is an easy versatile chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chillies and ginger.

Provided by Dassana Amit

Categories Side Dish

Time 15m

Number Of Ingredients 8

Ingredients

1 cup chopped cilantro ((coriander leaves))
1 cup chopped mint leaves
1 teaspoon chopped green chillies (or serrano pepper or 1 to 2 green chillies.)
½ inch ginger (- peeled and roughly chopped)
1 teaspoon cumin powder (- optional)
1 teaspoon lemon juice (- optional)
salt (or black salt or edible rock salt, as required)
3 to 4 tablespoons water (or as required for blending)

Steps:

Pluck the leaves and tender stems from the coriander bunch.
Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
Roughly chop them. Keep the other ingredients required for the chutney also aside.
In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.
You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.

Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Sodium 625 mg, Fiber 1 g, ServingSize 1 serving

CORIANDER AND MINT CHUTNEY

Coriander and Mint Chutney image

This is the famous Indian Chef, Sanjeev Kapoor's no-fat chutney that he recommends to dab on your sandwiches to make them look more appetising! Enjoy these with the Paneer cutlets recipe that has been posted separately:)

Provided by Charishma_Ramchanda

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup fresh coriander leaves, cleaned, washed and chopped
1 cup fresh mint leaves, cleaned, washed and chopped
2 -3 green chilies, washed, stems removed, ends trimmed and chopped
black salt, to taste
1 teaspoon sugar
1 teaspoon fresh lemon juice

Steps:

Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
Remove from mixer into a serving bowl.
Add salt and sugar.
Stir in lemon juice.
Serve alongside cutlets, kebabs, etc.
or as a sandwich spread.
NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
Enjoy!

Tips:

Use fresh ingredients: Fresh coriander, mint, and chilies will give your chutney the best flavor.
Adjust the heat level to your liking: If you like spicy chutney, use more chilies. If you prefer a milder chutney, use fewer chilies.
Don't overcook the chutney: Overcooking will make the chutney lose its fresh flavor.
Store the chutney in a clean glass jar: The chutney will keep in the refrigerator for up to two weeks.
Serve the chutney with a variety of dishes: It is great with grilled meats, fish, and vegetables.

Conclusion:

This coriander, mint, and chili chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to two weeks. So next time you're looking for a way to add some extra flavor to your meal, give this chutney a try! You won't be disappointed.

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