Go Back

Cilantro and Mint Chutney

Falak
Print Recipe
Course Sauces
Cuisine Indian, Pakistani
Servings 3 cups

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

  1. Adding citric acid instead of lemon juice will give it a longer shelf life.
  2. Avoid adding water to blend. The juice from the tomatoes should be enough.
  3. Always use a clean spoon to scoop out the chutney.
  4. This can easily be frozen for up to 6 months and thawed for later use.