Like tomato ketchup, green chutney is a must have accompaniment at my place. I always have this green chutney stocked up as we need it for making sandwiches, and as an accompaniment for muthias, dhokla, samosa, vada, bhajjiya….the list is endless really. This recipe I am sharing is my mother-in-law’s. She makes this chutney for us and we shamelessly ask her to make some more when our stock is over. 🙂 This chutney freezes well and I usually stock it in the freezer for 3-4 weeks.
Having this mint coriander chutney ready is a real time saver and I am thankful for my mother-in-law’s culinary skills and her generosity for our continued supply of green chutney. There are some food supplies that I simply can not do without and yet don’t need to make. Like my aai’s tup (homemade ghee) and goda masala, and my MIL’s green chutney. Super lucky to have two moms who simplify kitchen work. 😀
Recipe of mint and coriander chutney which can used to make sandwiches, or as an accompaniment for samosas, vadas, dhoklas etc.
- 2 cups coriander (leaves and tender stems)
- Half cup mint leaves
- 2-3 green chilies (chopped)
- 1 lemon
- 1-inch piece of ginger (chopped)
- 1/4th cup (roasted) peanuts powder
- Half tsp (roasted) cumin seeds powder
- Salt to taste
- Grind chilies, ginger, coriander, and mint leaves in the mixer first.
- Add cumin seeds and peanuts powder, and grind to a thick paste. (Do not add water.)
- Squeeze a lemon in it and add salt to taste. (Make sure no seeds get added in the mixture.)
- Grind one more time and then transfer to an airtight container. You can freeze and store it for 3-4 weeks.
- Thaw the chutney and add a bit of water at the time of serving.
- Use dark green chilies if you want to make the chutney spicy. If you are making it for toddlers or kids, use deseeded light green chilies.
- Some people don't like the slightly sweetish taste of mint in the chutney, especially if it's going to be used as a sandwich chutney. You can use less mint leaves or even leave them out in that case.