Mint Cilantro Chutney
Mint Cilantro chutney is such a versatile sauce that complements so many Indian chat recipes (street food) and snacks. It is sweet, spicy and a tangy spread that is perfect for any sandwiches or bowls.
If you have ever been to Indian restaurant, then you would know what I am talking about. Yes, that Mint Cilantro chutney that makes you lick your fingers. Indian chat’s and snacks are incomplete without this flavorful and nutritious green chutney. It can be served as a dipping sauce with Samosas, Aloo tikki, Pakoras, Chicken wings or used as a spread for Sandwiches or Frankie. It goes really well as a dressing for Bombay Bhel. Mint and ginger aids in easy digestion.
Most of the Indian appetizers are served with this delicious green chutney. There are many different variations to this chutney. It can be prepared with or without yogurt. If you want to make it vegan, avoid adding yogurt. You can also cashews to make it more creamier. Adding lime juice will preserve it from changing color.
Although this chutney can be prepared in no time, I like to make it in bulk and freeze them using ice tray. It can be stored in refrigerator for up to a week or 6 month frozen. This is my grandma’s recipes, so without any delay, let’s dive into how to make this finger licking dipping sauce.
Mint Cilantro Chutney
Ingredients
- 2 Cups Roughly chopped cilantro
- ½ cup Mint Leaves
- 2 tbsp. Peanuts
- Fresh lime juice
- 3 Green chilis
- 1 tsp. salt
- 1 tbsp. sugar
- 3 cloves garlic
- 2 small piece of ginger
- 1 tsp. cumin seeds or cumin powder
- 1 cup water
- 4-5 cubes Ice
Instructions
- Rinse cilantro, green chilis and mint leaves very well, as they tend to have more dirt than the other produce.
- Blend everything together in a blender until it is smooth and pour-able. Make sure to add salt and sugar as per your taste.
- Pour the chutney in a mason jar and it can be stored if refrigerator for a month. You can make this chutney in a bulk and freeze them using ice tray and use it when needed. It complements many of the chats (street food) and sandwiches.
Notes
- Lime juice will prevent it from getting darker in color.
- To make it vegan, you can substitute peanut with cashews and yogurt with coconut milk.
- Make this chutney ahead of time in bulk and freeze it using ice trays. It is good for one month refrigerated and 6 month if frozen.
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