Coriander chutney often called as Dhaniya Pudina chutney or Green chutney is very common dip often used to compliment evening snacks in India. My elder sisters and Mom use to prepare it to very often.
It is so easy, simple and can be prepared in couple of minutes. For some reason I am not a big fan of tomato ketchup and coriander mint chutney is one of my favorite :)
Ingredients:
- 1 cup washed and chopped Coriander leaves
- 1/2 cup chopped mint leaves
- small piece of ginger
- salt as per taste
- 1 tsp dry mango powder/ raw mango it you can get
- 1 green chilli
- 1 small chopped Onion.
- 1 tsp anaar dana - Optional
- 3-4 walnut pieces - Optional
- Water very little
Steps to prepare Coriander Mint Chutney
- Add every thing to the Mixer/Pulse.
- Add very little water or only when you are not able to grind it without that.
- Grind it well and you will get a thick paste.
- Chutney is ready.
- Transfer it to a clean and dry bowl. You can keep it refrigerated for 3-4 days.
- Server it with Pakora, Sandwich, Parantha or even Dosa, anything you like.
Happy cooking :)
It is so easy, simple and can be prepared in couple of minutes. For some reason I am not a big fan of tomato ketchup and coriander mint chutney is one of my favorite :)
Ingredients:
- 1 cup washed and chopped Coriander leaves
- 1/2 cup chopped mint leaves
- small piece of ginger
- salt as per taste
- 1 tsp dry mango powder/ raw mango it you can get
- 1 green chilli
- 1 small chopped Onion.
- 1 tsp anaar dana - Optional
- 3-4 walnut pieces - Optional
- Water very little
Steps to prepare Coriander Mint Chutney
- Add every thing to the Mixer/Pulse.
- Add very little water or only when you are not able to grind it without that.
- Grind it well and you will get a thick paste.
- Chutney is ready.
- Transfer it to a clean and dry bowl. You can keep it refrigerated for 3-4 days.
- Server it with Pakora, Sandwich, Parantha or even Dosa, anything you like.
Happy cooking :)
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