Cilantro and Mint Chutney
Cilantro and mint chutney, often called ‘green chutney,’ is an important component of South Asian cuisine. It is a versatile condiment that strikes a perfect balance between the bright, citrusy notes of cilantro and the cool, refreshing flavor of mint.
The Ingredients
Let’s break down the key ingredients that make this chutney so special:
Cilantro (Coriander Leaves): Cilantro is the star of the show. Its vibrant green leaves bring a citrusy, slightly peppery note that’s both refreshing and aromatic.
Mint Leaves: Mint adds a cool and soothing element and complements the cilantro beautifully, balancing out the flavors.
Green Chilies: These little powerhouses bring the heat. Adjust the number of chilies to suit your spice tolerance.
Citric acid or Lemon Juice: For that zesty, tangy kick that brightens up the chutney. It also acts as a preservative.
Ginger: Adds a subtle and savory depth.
Spices: A pinch of cumin, chaat masala and salt to tie it all together. These spices enhance the overall flavor without overpowering the freshness of the herbs.
Whenever I make this chutney, I freeze small portion in ice cube trays which I then transfer to Ziploc bags. Whenever I need it, just take out a few cubes, let it thaw and mix some yogurt in it.
Ways to Enjoy Cilantro and Mint Chutney
Here are some ways to enjoy this burst of freshness:
– Serve it as a dip with snacks like samosas, pakoras, or crispy papadums.
– Spread it on sandwiches or wraps for a zesty kick.
– Use it as a marinade for grilled meats or vegetables.
– Pair it with dishes like biryani, kebabs, or chaat for an explosion of flavors.
– Drizzle it over grilled fish or roasted potatoes for a refreshing twist.
This cilantro and mint chutney is the kind of condiment that can transform an ordinary meal into a culinary adventure.
Cilantro and Mint Chutney
Ingredients
- 2 cups cilantro/coriander chopped (leaves & stems)
- 1 cup mint leaves
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- 2-4 green chilies (depending on heat level)
- 2 inch ginger
- 2 teaspoon lemon juice (or 1 teaspoon citric acid)
- 2 medium tomatoes (chopped)
Instructions
- Put everything into the blender and blend it till it forms a smooth paste.
- Add 1-2 tablespoons of lemon juice if you see it's difficult to blend. But DO NOT add water.
- Transfer to a clean jar and store in the refrigerator. It keeps well for 3 weeks.
- You can use it as it is, or mix yogurt in it to give it a creamy texture- 1 tablespoon chutney with 2 tablespoons plain yogurt.
Notes
- Adding citric acid instead of lemon juice will give it a longer shelf life.
- Avoid adding water to blend. The juice from the tomatoes should be enough.
- Always use a clean spoon to scoop out the chutney.
- This can easily be frozen for up to 6 months and thawed for later use.
