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Coriander and mint chutney

Coriander and mint chutney

Published on March 23, 2014 | In | By
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A simple refreshing twist on a coriander chutney
This is a recipe like many others that came into existence 1 hot summer morning…with time to kill and a bounty of coriander and mint…this recipe was born and to my complete surprise was loved by my family and also others who are used to food tasting a certain way…so i’m eager to know what u may think of this one !

salad and chutney 009

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Ingredients

  • A big hand full of coriander leaves
  • A big handfull of mint/pudina leaves
  • A teeny clove of garlic
  • a half cup of fried bengal gram (pottu kadalai)
  • Squeeze of half a lemon
  • Rock Salt to taste
  • 3 green chillies(de seeded-optional)
  • water to grind

Nutrition Info

Instructions

  1. Please ensure that the coriander and mint are thoroughly washed and drained,please include the coriander stems...full of flavour
  2. You may either use a blender or your faithful grinding stone,add all the ingridients,except the lemon ,pulse it if using a blender adding a little water at a time,until you reach the consistency of your choice...we prefer a paste that is neither runny nor too coarse.
  3. If you are using a grinding stone,the chutney develops into a paste as fast as the hand moves,a totally different experience!
  4. Taste at this stage,to adjust seasoning and spice...add the lime/lemon juice a bit at a time,tasting a teeny bit at every point...we like it quite lemony.
  5. It's ready to eat at this stage,if you want to store it ,it keeps well in a tightly closed dish,in the refrigerator for a couple of days.
  6. We like it as an accompaniment to idlis,dosas,uthappams or with bread..it makes a light refeshing sandwich.
  7. don't forget to smile while making it ;D

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