Cilantro/Coriander and Mint Chutney | Green Chutney Recipe
Indian Cilantro/Coriander and Mint Chutney Recipe| Hari Chutney Recipe for Snacks and Meals | Green Chutney Recipe. Gluten-free and Vegan, 5-10 minute, no cook, no oil, fuss free recipe that can be made and stored for a couple of days.
Equipment
- High Speed Blender or Grinder
Ingredients
- 1 Cup Fresh Coriander/Cilantro Leaves (Fresh Dhaniya)
- ¼ Cup Fresh Mint Leaves (Fresh Pudina)
- 4-5 Garlic Cloves
- Small Fresh Ginger piece
- 1 Lemon
- 1 tsp Castor Sugar/Jaggery Powder
- Black Salt/Himalayan Pink Salt
Instructions
- Sort the leaves and stems of mint and coriander. You can keep tender cilantro stems but discard mint stems as these may give a bitter taste to chutney. Discard any yellow or rotten leaves if any.1 Cup Fresh Coriander/Cilantro Leaves, ¼ Cup Fresh Mint Leaves
- Wash leaves properly in running water to discard all the dirt from leaves(if any).
- Take all the ingredients in a high speed blender or chutney grinder and grind to a fine paste. Add an ice cube and grind to smooth paste.4-5 Garlic Cloves, Small Fresh Ginger piece, 1 Lemon, 1 tsp Castor Sugar/Jaggery Powder, Black Salt/Himalayan Pink Salt
- Transfer to a glass jar (preferably) and refrigerate. Use as and when required.
Storage and Shelf Life
- Chutney stays good for 4-5 when refrigerated.
- Freeze it for a 1-2 month in freezer friendly containers in small portions or in ice cube trays and then store in ziplock.
Notes
Make Chutney with Kiwi/Green Apple /Raw Mango or Amla(Indian Gooseberry)
For 1 cup of tightly packed coriander and mint leaves take 1 Amla/Indian Gooseberry or 1 Kiwi or 1/2 Green Apple or 1/2 Raw Mango.
After 2-3 days chutney may lose some color, for that add lemon juice and sugar as mentioned in the above section.
To retain the bright green color of Coriander Mint Chutney while grinding add 1 ice cube and do not over-grind it.
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