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Minty Green Chutney
Tarla Dalal
05 May, 2017
Table of Content
How about perking up your meal with a chutney that is awesomely tasty but not spicy? Here is how you can make a flavourfut Minty Green Chutney that is just right for those with acidity.
An effective combination of mint and coriander makes this chutney a great accompaniment. Minimal amount of green chillies and lemon juice are used to improve the flavour of this chutney, which is balanced beautifully with a pinch of sugar and salt.
Try it as an accompaniment with your favorite snack! This chutney is also a good accompaniment to stomch-friendly snacks like Potato Bajra Pancake and Nutritious Chilas .
Minty Green Chutney recipe - How to make Minty Green Chutney
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
0 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
10 Mins
Makes
0.75 cup (11 tbsp).
Ingredients
Main Ingredients
2 cups roughly chopped mint leaves (phudina)
3/4 cup chopped coriander (dhania)
1/2 tsp roughly chopped green chillies
2 tsp lemon juice
1 tsp sugar
salt to taste
Method
- Combine all the ingredients in a mixer and blend to a smooth paste using a little water.
- Store refrigerated in an air-tight container and use as required.
Minty Green Chutney recipe with step by step photos
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Take one fresh bunch of mint leaves. Do not buy wilted leaves, buy the bright green ones that have not faded in color.
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Pick the leaves from the stems and discard the stems.
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Wash the leaves thoroughly to remove any dirt and dust that might be on them.
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Roughly chop the leaves to make it easier for blending. We will need around 2 cups of chopped mint leaves. Keep aside.
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Take one fresh bunch of coriander. The leaves are fresh if they have not become brown and have a fresh aroma.
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Separate the leaves and the stems. We are only going to use the leaves and the soft stems.
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Rinse the coriander leaves in water to remove any dirt that might be stuck to them.
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Roughly chop the leaves for the minty green chutney. Keep aside.
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Put the mint leaves in a mixer jar.
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Then add the coriander leaves. We are using 3/4 cup of roughly chopped coriander leaves.
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Now add the lemon juice. This will help maintain the color of the chutney. If you don?t add lemon juice, the chutney will keep on getting darker.
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Also add roughly chopped green chillies. Since this is an acidity friendly recipe, we have only used 1/2 tsp of green chillies.
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Add the sugar to balance the flavor of the lemon.
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Finally add salt to taste.
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Add approximately 1/4 cup water so that it is easily blended.
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Blend into a smooth paste. As the leaves stick to the jar, you might have to scrape the sides once or twice and blend again for a smooth chutney.
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Store this in the freezer in an airtight container. You can serve this chutney along with Moong Dal and Paneer Chila.
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Take one fresh bunch of mint leaves. Do not buy wilted leaves, buy the bright green ones that have not faded in color.
Nutrient values (Abbrv)per plate
| Energy | 6 cal |
| Protein | 0.3 g |
| Carbohydrates | 1.1 g |
| Fiber | 0.5 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Click here to view Calories for Minty Green Chutney
The Nutrient info is complete
Nisha
March 5, 2013, 8:58 a.m.
Perfect flavour of herbs and perfect flavour of spice... It can be enjoyed with our favourite snacks without the worry of acidity caused due to spicy foods.
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