Chutney , A perfect accompaniment. Chutneys can be dry or wet.
The Mint and Coriander chutney is wet and and is a great accompaniment to Indian savoury snacks.
I took this chutney in my Indian cookery demonstration at Tummies and was served as an accompaniment to Potato Wada. The participants loved it. They were asking me the recipe and I promised to share the recipe with them.
So here it is!
- Mint leaves chopped 1 Cup
- Coriander leaves chopped 1 Cup
- Cumin Seeds 1tsp
- Chopped Onion 1/4 Cup
- Lime Juice 1tbsp
- Green Chili 1 or to the taste
- Sugar 1/2 tsp
- Salt to the taste
- 2 tbsp Water to help grinding or more if needed.
Take all the ingredient in a grinder and grind until smooth paste. Add more water to help grinding if needed but be careful about the consistency of the chutney. It should not be watery but just right!
Add more salt or lime juice to suit your taste.
You can make this chutney beforehand and freeze it. You can make chutney cubes with Ice cubes pot. Pour chutney into Ice cubes pot and let it get set. When they are set take them out in a freezer bag and store in the freezer. You dont have to use up all the chutney at once. You can use it according to the number of people or the need.
For me, I like freshly made one!