Green Chutney or dhaniya pudina chutney is a simple and quick recipe. This mint and coriander chutney goes really well as a dip for Indian snacks and also as a side dish for rice and parathas. It can also be used as a sandwich spread.
The recipe requires simple and readily available ingredients found in everyone’s kitchen. It is also a very healthy recipe as both the leaves have their own medicinal value, and since no heat is applied the nutrients remain intact.
If you do not want to add tamarind you can also add a tomato or curd. Adjust the spice level according to your personal preference, but I like it to be a bit spicy. This mint and coriander chutney recipe can also be prepared with just using one of the two herbs as well.
- 1 cup fresh coriander leaves
- 1 cup fresh mint leaves
- 2 green chilly
- 3-4 cloves garlic
- 1 inch piece ginger
- 1 tsp tamarind paste
- Salt to taste
- Grind together all the ingredients in a mortar pestle or a food processor or a grinder. Add little water only if required.
- Make into a smooth paste and use in sandwiches or with dhokla, pakoras, paratha and rice.
- If you do not have tamarind paste you can either do without it or add 1 tbsp of whisked curd or one medium sized tomato's paste.