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Friday, March 5, 2010

Mint Coriander Chutney

Mint and Coriander Chutney is to North Indians what  Guacamole is to Mexican, Nam Pla is to South East Asian,  Mayonnaise is to European and coconut chutney to south  Indian.

We love to dip almost any snack in this lovely, flavorful, easy to make , tangy chutney,which is an indispensable item for many street food too , in North of India


A small bunch Coriander leaves

Few twigs of Mint leaves

2-3 Green chillies (Depending upon your taste)

Tamarind, a small lump or lemon juice or raw mango pieces.

4-5 Garlic cloves

1 inch Ginger piece

1/2 tsp Cumin seeds

2-4 Whole Black pepper corns

1 small Onion (optional)

Black salt as per taste
Salt as per taste


1-.Pick Mint leaves from the stalks. Pick coriander leaves and rinse thoroughly , drain excess water.

2.In a Food processor or Mixer, grind all the ingredients listed for  few times, until you get a smooth mixture.

3- Add few spoons of water for a smoother paste if needed.

4-Store it in refrigerator.

Note -1- you can store it7 days in refrigerator, but better to consume within a day or two .
2 - If going to store for longer time use few  drops of oil in place of water and lemon juice.

3-Opptionally you can even add a spoon of sugar to the chutney which adds an entirely different flavor to it.

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