1/1 Photo of Tangy Coriander (Cilantro) Mint Chutney
dimpi sista's Note:
This is my mom's recipe for the popular Indian condiment - corriander mint chutney. It is easy to make, delicious, healthy and has many uses. Hope you enjoy it.
My Private Note
Units: US | Metric
- 1Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
- 2Dissolve the tamarind paste in a tablespoon of water.
- 3'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
- 4Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
- 5I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
- 6Taste the puree and season to taste.
- 7Heat a non-stick skillet on meadium heat.
- 8Add the oil, and when the oil is warm add the herb puree.
- 9Stir around until the water evaporates and the mixtures darkens in color.
- 10Cool and transfer to an airtight container. Store in the refrigerator.
- 11This chutney can be served with samosas, pakora, fritters or other savory snacks.
- 12It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
- 13You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.
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Nutritional Facts for Tangy Coriander (Cilantro) Mint Chutney
Serving Size: 1 (33 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 18.1
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 54.6 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.6 g
- Sugars 1.2 g
- Protein 0.6 g
The following items or measurements are not included: