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    You are in: Home / Recipes / Coriander and Mint Chutney Recipe
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    Coriander and Mint Chutney

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Charishma_Ramchandani's Note:

    This is the famous Indian Chef, Sanjeev Kapoor's no-fat chutney that he recommends to dab on your sandwiches to make them look more appetising! Enjoy these with the Paneer cutlets recipe that has been posted separately:)

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    Units: US | Metric


    1. 1
      Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
    2. 2
      Remove from mixer into a serving bowl.
    3. 3
      Add salt and sugar.
    4. 4
      Stir in lemon juice.
    5. 5
      Serve alongside cutlets, kebabs, etc.
    6. 6
      or as a sandwich spread.
    7. 7
      NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
    8. 8

    Ratings & Reviews:

    • on September 27, 2009


      This was delicious! Just exactly the flavor I was hoping for, too. Ate this with your Indian Samosa's Indian Samosa. I used fresh mint leaves from my own herb garden which is always fun. I did add the yogurt to the chutney and it was wonderful. I didn't use as much yogurt as directed per 2 Tbls; I used considerably less, but it was perfect just the same. Thanks for the great chutney recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coriander and Mint Chutney

    Serving Size: 1 (35 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 18.7
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 5.4 mg
    Total Carbohydrate 4.3 g
    Dietary Fiber 0.9 g
    Sugars 2.2 g
    Protein 0.7 g

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