Mint-coriander chutney is a basic and easy-to-make condiment that is perfect for using as a dipping sauce with cutlets and samosas or to serve with main-course dishes like biryani. Throw together and grind a few simple ingredients -- including mint, coriander, garlic and chilies -- and in 15 minutes you'll have a tasty condiment to use with many Indian dishes -- like crunchy mint chutney veggie sandwiches.
- 1 bunch mint (approximately 3.5 ounces/100 grams)
- 1 bunch coriander (approximately 3.5 ounces/100 grams)
- 5 cloves garlic
- 1 1-inch piece ginger
- 2 green chilies
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 teaspoons lime juice
- Cut the roots off the coriander as well as any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each.
- Peel the garlic and ginger and remove the stalks from the green chilies.
- Wash all of these ingredients thoroughly.
- Grind the ingredients -- including the salt, which you can add more of later to suit your taste -- into a smooth paste in a food processor.
- Chill and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||3 g|