How to Make Two Mint Coriander Chutneys | Green Chutney Recipes | Dhania Pudina Chutney
Make two Lip Smacking & delectable Mint Coriander Chutneys from the same base.
Servings Prep Time
4People 15Minutes
Servings Prep Time
4People 15Minutes
Ingredients
Instructions
Preparing the Chutney Base
  1. As the base of both the chutneys is the same, so we will first prepare the base.
  2. Add roughly chopped green coriander to a mixer grinder. We chopped stems along with the leaves as this enhances flavor and nutrients of the chutneys.
  3. After Coriander, add roughly chop green chilies to the mixer grinder. If the chilies are too hot and you still want to enjoy the flavor, deseed and soak in cold water for 10 minutes before adding them to the grinder.
  4. After green chilies add fresh mint leaves. Mint leaves are good for health especially in summers.
  5. After green chilies add roughly chopped onions, garlic, ginger and salt as per your taste.
  6. Finally add 1/4 cup of water and grind to make a fine paste.
  7. After Grinding the Chutney base is ready. You can store this chutney base in the freezer for almost 30 days. At this point we will divide the chutney into two parts. 1/4th chutney base in one bowl for the Curd Mint Coriander Chutney (दही वाली हरी चटनी) & 3/4th in another bowl for the pure Mint Coriander Chutney.
Preparing the Pure Mint Coriander Chutney
  1. To prepare pure Mint Coriander Chutney add 1 lemon juice and 1/4th Tspn chaat masala to the bowl with 3/4th of the chutney base and mix well.
  2. Pure Mint Coriander Chutney is ready.
Preparing the Curd Mint Coriander Chutney
  1. To prepare Curd Mint Coriander Chutney add half cup whisked curd and 3/4th Tspn chaat masala to the bowl that has 1/4 of the chutney base.
  2. Mix all three ingredients well till they merge completely.
  3. Restaurant style curd mint coriander chutney is ready.
Recipe Notes

Contact Chef: Payal Jethani

Tricks:  To reduce heat from green chilies, slit chilies lengthwise and deseed them. Soak chilies in ice cold water for 10 minutes before adding them to the grinder.

Goes well with: Aloo Tikkis, Pakodas, Tandoori Chicken, Fish Fingers & almost everything etc.