India is a land of spicy food and there are endless types of spicy chutneys which are integral part of Indian chaats and snacks. This coriander chutney recipe is for preparing irresistible mild spicy Indian style dip using green coriander leaves, mint leaves, green chilies, groundnuts, ginger and lemon juice. It is also famous in western part of world but its referred as cilantro chutney.
1/2 cup chopped coriander leaves (cilantro leaves)
2 tablespoons mint leaves
1 tablespoon groundnuts
1 green chili, chopped
1/2 inch ginger piece
1 teaspoon sugar (optional)
1/3 teaspoon salt
1 tablespoon lemon juice
2 tablespoons water
Take groundnuts, green chili, ginger, sugar and salt in a small jar of mixer grinder.
Grind them in the mixer or food processor until smooth.
Add coriander leaves, mint leaves, lemon juice and water and grind again until smooth puree.
Transfer it to a serving bowl. Coriander chutney with mint is ready. Serve or use it as described in serving ideas below.
Tips and Variations:
– Add coriander leaves and mint leaves only after grinding groundnuts, green chilli and ginger, otherwise chutney may not be ground well.
– Add 2 cloves of garlic along with other ingredients in step-1 for nice garlic flavor.
– This recipe uses only one chili to make it less hot. However, if your palate allows, increase its amount to make it more hot and spicy.
Taste: Mild spicy, mild tangy and mild sweet.
Serving Ideas: Use it as an ingredient or condiment to make bhel puri, sev puri, ragda pattice or any other Indian chaat dishes which calls for spicy and tangy chutney. You can use it as a garnish for various chaat dishes too.