Minty Green Chutney
by Tarla Dalal
How about perking up your meal with a chutney that is awesomely tasty but not spicy? Here is how you can make a flavourfut Minty Green Chutney that is just right for those with acidity.
An effective combination of mint and coriander makes this chutney a great accompaniment. Minimal amount of green chillies and lemon juice are used to improve the flavour of this chutney, which is balanced beautifully with a pinch of sugar and salt.
Try it as an accompaniment with your favorite snack! This chutney is also a good accompaniment to stomch-friendly snacks like Potato Bajra Pancake and Nutritious Chilas .
Minty Green Chutney recipe - How to make Minty Green Chutney
Preparation Time: Cooking Time: Total Time:
Makes 0.75 cup (11 tbsp).
2 cups roughly chopped mint leaves (phudina)
3/4 cup chopped coriander (dhania)
1/2 tsp roughly chopped green chillies
2 tsp lemon juice
1 tsp sugar
salt to taste
- Method
- Combine all the ingredients in a mixer and blend to a smooth paste using a little water.
- Store refrigerated in an air-tight container and use as required.
Method for Minty Green Chutney
- Take one fresh bunch of mint leaves. Do not buy wilted leaves, buy the bright green ones that have not faded in color.
- Pick the leaves from the stems and discard the stems.
- Wash the leaves thoroughly to remove any dirt and dust that might be on them.
- Roughly chop the leaves to make it easier for blending. We will need around 2 cups of chopped mint leaves. Keep aside.
- Take one fresh bunch of coriander. The leaves are fresh if they have not become brown and have a fresh aroma.
- Separate the leaves and the stems. We are only going to use the leaves and the soft stems.
- Rinse the coriander leaves in water to remove any dirt that might be stuck to them.
- Roughly chop the leaves for the minty green chutney. Keep aside.
- Put the mint leaves in a mixer jar.
- Then add the coriander leaves. We are using 3/4 cup of roughly chopped coriander leaves.
- Now add the lemon juice. This will help maintain the color of the chutney. If you don’t add lemon juice, the chutney will keep on getting darker.
- Also add roughly chopped green chillies. Since this is an acidity friendly recipe, we have only used 1/2 tsp of green chillies.
- Add the sugar to balance the flavor of the lemon.
- Finally add salt to taste.
- Add approximately 1/4 cup water so that it is easily blended.
- Blend into a smooth paste. As the leaves stick to the jar, you might have to scrape the sides once or twice and blend again for a smooth chutney.
- Store this in the freezer in an airtight container. You can serve this chutney along with Moong Dal and Paneer Chila.
| Energy | 6 cal |
| Protein | 0.3 g |
| Carbohydrates | 1.1 g |
| Fiber | 0.5 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 208 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 4.6 mg |
| Folic Acid | 7.5 mcg |
| Calcium | 15.4 mg |
| Iron | 0.9 mg |
| Magnesium | 4.3 mg |
| Phosphorus | 4.9 mg |
| Sodium | 1 mg |
| Potassium | 9.3 mg |
| Zinc | 0 mg |
Perfect flavour of herbs and perfect flavour of spice... It can be enjoyed with our favourite snacks without the worry of acidity caused due to spicy foods.