Perfect to have with Samosa Pinwheels, Aloo Tikki Burgers, Cheddar Jalapeno Samosas or Samosa Quesadillas!
Time to make: 10 minutes
Simple, fresh and easy to make
Just blend the ingredients and add water to get the consistency and thickness you prefer
Ingredients for Pudina Coriander Chutney
You only need a handful of ingredients pictured above:
- Mint
- Cilantro
- Green Chillies
- Lemon
- Ginger
- Salt/Sugar
Key Ingredient for Getting Bright Green Color
What’s missing in the picture that helps give the chutney that bright color? Ice cubes! Ice cubes help to give chutney a bright green color. This is because it reduces the impact of a heated blender motor on the color of the leaves.
Serving Suggestions
Pudina coriander chutney can go with soo many Indian dishes and appetizers. Perfect to have with Dhokla, Samosa Pinwheels, Aloo Tikki Burgers, Cheddar Jalapeno Samosas or Samosa Quesadillas!
Storing and Freezing
How long does it last in the fridge? Depending on the temperature of your fridge, chutney should last atleast 2 weeks. Check for stickiness before using. If you won’t be using it soon just freeze it to be safe!
Freezing: Yes, you can freeze chutney. I recommend making extra and freezing it in ziploc bags if you eat Indian food often. It is a versatile chutney and good to always have on hand.
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
Mint Chutney – Pudina Coriander Chutney
Equipment
- Blender
Ingredients
- 2 cups mint leaves packed
- 1 cup cilantro
- 1 green chilli
- 1½ inch ginger wash thoroughly, no need to peel
- 2 tbsp lemon juice
- ½ tsp salt
- 1 tsp sugar
- ⅛ cup chilled water
- 2 tbsp daalia (dry roasted chana) can substitute shelled peanuts or roasted shelled peanuts; this acts as a thickening agent for the chutney
Instructions
- Prepare ingredients
- Blend all ingredients with ice
- Add chilled water then more if needed to reach desired consistency
what is Dahlia as an ingredient in this recipe? can I replace it with something else?
Hi there – Daalia is known as whole roasted chana. You can substitute shelled peanuts or roasted shelled peanuts or even desiccated coconut; this acts as a thickening agent for the chutney. You can also skip these completely, the chutney will just not have a thicker consistency.