Wednesday, 11 April 2012

Coriander n Mint Chutney ( Cilantro n Mint Dip/Spread)

Coriander, commonly known as Dhania in India, or Cilantro in the Americas and Europe, is a herb which is extensively used around the world as a condiment or as a garnish or as a decoration on the dishes.
This is one dish made from Coriander or Cilantro that can be used as A Chutney, A Spread and A Dip.

  • A healthy Chutney that can be used with all North Indian and Tandoori starters.
  • A spread that can be used to make sandwiches.
  • A dip that can be used with all kinds of fritters.
  • A good accompaniment with cutlets and some types of pancakes.

I learnt this from my Mom. If you make this without adding water but only with lemon juice, it can be stored in the fridge in an air tight jar for 5 days.

Coriander or Cilantro leaves - 2 cups
Mint Leaves - 1/2 cup
Green chillies - 2
Ginger - 1 inch
Vinegar or Lemon juice - 2 tbsp (preferably vinegar)
Salt - 1 tsp

Remove the coriander leaves from the stem and keep aside.
Take a mixer or blender, add the coriander leaves, mint leaves, green chilli, ginger and vinegar/lemon juice, salt and grind to a smooth paste.
Do not add any water during grinding.
The Coriander Mint Chutney is ready.

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