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Coriander Mint chutney is a spicy and tangy green chutney. This no-cook mint Coriander chutney is a must-try accompaniment to Indian food.
Why is my Coriander Mint Chutney bitter?
There is only one good reason why pudina chutney turns bitter. It can turn bitter if you grind it too much for too long in the electric grinder. The oils in the leaves start to turn rancid. The solution is simple.
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Coriander Mint Chutney
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 large tub 1x
- Category: Indian Recipes
- Cuisine: Indian
Description
Ingredients
Units
Scale
- 1 bunch mint
- 1 cup nuts
- 1/2 tomato
- 1/2 onion
- A few mustard seeds
- 2 green chilies
- 1 red chili
- 2 garlic
- Few dhania (coriander)
- 1 tsp salt
- 1 tsp sugar
- 2 tablespoons tamarind mixed in a 1/4 cup of hot water
Instructions
- Fry nuts, remove skin
- Wash mint
- Grind nuts in a food processor until fine
- Remove and keep aside
- Grind together the rest of the ingredients
- Except for onion and mustard seeds
- Then gradually add nuts
- Blend together
- Remove and place in a bowl
- Fry onion until brown, add mustard seeds
- Once it’s cooled, pour over the mint chutney
- Enjoy
Notes
Prepared, tried, and tested by Jennifer from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1
- Calories: 51
- Sugar: 1
- Sodium: 156
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 2
- Cholesterol: 3
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