Mint Chutney
Mint chutney is made with fresh mint and cilantro leaves & perked up with green peppers & spices. Serve this aromatic and flavorsome mint chutney as a dip for your pakoras/fritters or as a sandwich spread.
Ingredients
- 1 cup Mint leaves
- 1 cup Cilantro/Coriander leaves
- ½ Lemon
- 1-2 Serrano Pepper to taste; you can use any green pepper
- 2-3 cloves Garlic medium sized
- ¼ teaspoon Cumin Powder/Jeera Powder
- ½ teaspoon Chaat Masala
- 1 tablespoon Grated coconut fresh or frozen, thawed
- ½ inch Ginger piece washed and peeled
- Salt to taste
Instructions
- Wash and pat dry mint leaves and cilantro and roughly chop them (see Recipe Notes).
- Juice the lemon and set it aside in a small bowl till ready to use.
- Grind together coconut, ginger, garlic and serrano pepper to a paste without adding water. You can use either a food processor or the dry grinding attachment of Mixer-Grinder.
- To the above mixture, add the chopped mint and coriander leaves and grind again to a smooth paste.
- Transfer the ground mixture to a serving bowl, add lemon juice (to taste), cumin powder, chaat masala and salt to taste. Mint Chutney is ready to serve.
Notes
1. Make sure you remove the stems from the Mint leaves and Cilantro leaves.[br]2. I like mint chutney to have a nice garlicky flavor. If you do not care for the garlic flavor, reduce the garlic cloves you add.[br]3. You should not have difficulty in grinding the ingredients with out using water, but in step 3 & 4 , if it is difficult to grind without adding water, use very little water to help you grind the ingredients together.[br]4. Since mint chutney can be made easily, I make only small quantities (as per my requirement). But if you have leftovers, you can store it in the refrigerator for a few days in an airtight container. You can freeze it, but it will change color. Thaw before you use it.