Fresh Mint and Cilantro Chutney(Green Chutney in 10 minutes)
In Indian cuisine, the traditional Mint and Cilantro chutney is a vibrant and zesty condiment. The second name of this chutney is green chutney. It is a versatile accompaniment that adds a burst of freshness and flavor to various dishes. Made primarily with fresh herbs, spices, and a hint of tanginess, green chutney is a delightful addition to snacks, sandwiches, and even main courses.
Today, we will delve into the world of mint and cilantro chutney, exploring its ingredients, preparation, and diverse uses. So get ready to tantalize your taste buds and embark on a culinary journey filled with green goodness!
Green Chutney is very beneficial for health and yummy to eat. We can serve it with breakfast or evening snacks. It has great combination with paneer pakode, besan cheese chilla or mix veg paratha.
It gives double flavor and taste with masala paneer , tandoori chicken or chicken wings.
Ingredients We Need
The beauty of green chutney lies in its simplicity. Here are the key ingredients required to make this flavorful condiment:
Fresh Herbs: The foundation of green chutney consists of fresh coriander leaves (cilantro) and mint leaves. These aromatic herbs infuse the chutney with a refreshing flavor.
Green Chilies: The level of spiciness in green chutney can be adjusted based on personal preference. Green chilies add a fiery kick to the chutney, so use them according to your tolerance.
Ginger and Garlic: These two ingredients add depth and a hint of pungency to the chutney.
Lemon Juice: A splash of tangy lemon juice not only enhances the flavor but also helps in preserving the vibrant green color of the chutney.
Spices: Cumin seeds, salt, and black salt are commonly used spices that complement the herbal notes and provide a well-rounded taste.
Preparation Method
- Clean1cup coriander leaves and 1/2 cup mint leaves thoroughly. Remove any thick stems.
- Now add 2 green chilies, 3 pieces (1inch) ginger, 3-4 pods garlic & 2 tablespoons roasted chana dal.
- Add 1 teaspoon sugar, 1 teaspoon roasted cumin powder & 1 teaspoon salt.
- Append 1/2 cup water/as required.
- Transfer the whole ingredients in a blender or food processor. Blend it until it converts into a smooth & thick puree.
- After blending it bring the mixture from blender to a bowl and add 1 tablespoon lemon juice. Taste and adjust the seasoning by adding more salt or lemon juice, if desired.
Once the chutney reaches your desired taste and consistency, transfer it to a bowl or airtight container. Your Green Chutney is ready to serve. 
Creative Uses
Accompaniment to Snacks: Green chutney pairs exceptionally well with various snacks like samosas, pakoras, and kebabs. Its zesty and tangy flavor complements the savory elements, adding an extra dimension of taste.
Spread for Sandwiches: Add a generous layer of green chutney to your sandwiches or wraps for a burst of freshness. It works wonders with grilled vegetables, paneer (Indian cottage cheese), or even as a tangy component in a classic club sandwich.
Dipping Sauce: Serve green chutney as a dip alongside vegetable sticks, pita chips, or tortilla chips. It makes for a healthier alternative to traditional store-bought dips, and the vibrant color adds visual appeal to any platter.
Marinade or Sauce for Grilled Meats: The flavors of green chutney can also enhance grilled chicken, fish, or even tofu. Use it as a marinade by applying it to the protein and letting it sit for a while before grilling. Additionally, you can use it as a sauce to drizzle over the cooked meat for an extra burst of flavor.
Salad Dressing: Mix green chutney with yogurt or mayonnaise to create a zesty salad dressing. It works well with green salads, pasta salads, or even as a dressing for coleslaw.
Expert Tips
Fresh Ingredients: Ensure you use fresh coriander leaves, mint leaves, and other ingredients to get the best flavors. Freshness plays a crucial role in the overall taste of the chutney.
Adjust Spice Levels: The spiciness of green chutney can vary depending on personal preference. Adjust the number of green chilies according to your tolerance for heat. You can also remove the seeds from the chilies for a milder version.
Balance Flavors: Achieve a balance of flavors by adding the right amount of lemon juice, salt, and roasted cumin powder. Taste the chutney as you go and adjust the seasonings accordingly. The lemon juice adds tanginess, salt enhances the taste, and roasted cumin powder adds a subtle smoky flavor.
Consistency: While blending, add water gradually to control the consistency of the chutney. If you prefer a thicker chutney, use less water. For a thinner consistency, add more water. The texture should be smooth and spreadable.
Storage: Green chutney can be stored in the refrigerator for 3-4 days in an airtight container. To extend its shelf life, you can freeze it in ice cube trays and then transfer the frozen cubes to a freezer-safe bag. Thaw and use as needed.
Experiment with Additions: While the basic recipe is fantastic on its own, you can experiment with additional ingredients to customize the chutney to your liking. Some popular variations include adding a handful of roasted peanuts, a dash of chaat masala for a tangy twist, or a small piece of raw mango for a hint of sourness.
Garnish: For an extra touch of presentation, garnish the chutney with a sprinkle of finely chopped coriander leaves or a drizzle of olive oil before serving. It adds visual appeal and enhances the overall experience.
Double the Batch: Green chutney tends to disappear quickly due to its popularity. Consider making a larger batch, especially if you have gatherings or parties. It can be a versatile condiment to serve with various appetizers.
FAQs
Q: Can I substitute coriander leaves with another herb in green chutney?
A: While coriander leaves are the traditional base for green chutney, you can experiment with other herbs like parsley or basil if you prefer. However, keep in mind that the flavor profile of the chutney will change accordingly.
Q: How can I make the chutney less spicy?
A: To make the chutney less spicy, you can reduce the number of green chilies or remove the seeds and membranes from the chilies before adding them to the blender. This will help reduce the heat while still retaining the flavors.
Q: Can I make green chutney without mint leaves?
A: Yes, you can make green chutney without mint leaves if you don’t have them or prefer not to use them. Simply omit the mint leaves from the recipe and increase the amount of coriander leaves to compensate. The chutney will have a slightly different flavor profile, but it will still be delicious.
Q: What can I do if my chutney is too runny?
A: If your chutney has a runny consistency, you can thicken it by adding a few tablespoons of grated coconut, roasted peanuts, or soaked and drained chana dal (split Bengal gram) to the blender. These ingredients will help absorb excess moisture and give the chutney a thicker texture.
Q: Can I use bottled lemon juice instead of fresh lemon juice?
A: It is recommended to use fresh lemon juice for the best flavor in green chutney. Bottled lemon juice may have a slightly different taste and can lack the freshness of freshly squeezed lemon juice. However, if fresh lemons are not available, you can use bottled lemon juice as a substitute in a pinch.
Q: Can I freeze green chutney?
A: Yes, you can freeze green chutney. Portion it into ice cube trays and freeze. Once frozen, transfer the chutney cubes to a freezer-safe bag or container. Frozen chutney can be stored for several months. Thaw individual cubes as needed.
Q: How long can I store green chutney in the refrigerator?
A: Green chutney can be stored in the refrigerator for 3-4 days in an airtight container. It is best to consume it fresh for the most vibrant flavors.
Q: Can I use green chutney as a marinade for meat?
A: Yes, green chutney can be used as a marinade for meat. Coat the meat with the chutney and let it marinate in the refrigerator for a few hours or overnight to infuse the flavors. It works particularly well with chicken, fish, and paneer (Indian cottage cheese).
Q: Is green chutney suitable for vegans?
A: Yes, the basic green chutney recipe is vegan-friendly as it does not contain any animal products. However, always check the ingredients of any optional additions or variations you make to ensure they align with a vegan diet.
Q: Can I use green chutney as a salad dressing?
A: Yes, green chutney can be used as a salad dressing. Mix it with yogurt or mayonnaise to create a tangy dressing for salads, pasta salads, or coleslaw. Adjust the consistency by adding more or less chutney according to your preference.
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Green Chutney Recipe Card
Equipments
Ingredients
- ½ cup Mint leaves
- 1 cup Coriander leaves
- 2 Green Chilies
- 3 pieces Ginger (1inch each)
- 3-4 pods Garlic
- 2 tablespoons Roasted Chana dal
- 1 teaspoon Sugar/as per taste
- 1 teaspoon Cumin powder (Roasted)
- 1 teaspoon Salt/as per taste
- ½ cup Water/as required
- 1 tablespoon Lemon juice
Instructions
- Clean1cup coriander leaves and 1/2 cup mint leaves thoroughly. Remove any thick stems.2. Now add 2 green chilies, 3 pieces (1inch) ginger, 3-4 pods garlic & 2 tablespoons roasted chana dal.3. Add 1 teaspoon sugar, 1 teaspoon roasted cumin powder &1 teaspoon salt.4. Append 1/2 cup water/as required.5. Transfer the whole ingredients in a blender or food processor. Blend it until it converts into a smooth & thick puree.6. After blending it bring the mixture from blender to a bowl and add 1 tablespoon lemon juice. Taste and adjust the seasoning by adding more salt or lemon juice, if desired.Your Green Chutney is ready to serve
Video
Notes
- Green chutney can be used as a dip for snacks, a spread for sandwiches, a marinade or sauce for grilled meats, a salad dressing, or a flavorful addition to various dishes.
- Use fresh ingredients for the best flavor and store the chutney in the refrigerator in an airtight container for 3-4 days. Alternatively, freeze the chutney in ice cube trays for longer storage.
- If the chutney is too runny, you can thicken it by adding grated coconut, roasted peanuts, or soaked and drained chana dal (split Bengal gram) to the blender.
- Green chutney is suitable for vegans as the basic recipe does not contain any animal products.
- Remember to taste and adjust the chutney's seasoning and consistency according to your preferences.
Soo healthy recipe. It helps in digestion. Thanks North Indian Kitchen
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