The good thing about a mint cilantro chutney is its simplicity. The next good thing is its versatility. But the best thing about this simple yet versatile chutney is the powerful punch it packs in the tiniest of servings. Don’t they say great food satisfies in small servings?
With the fresh lingering scent of mint, aromatic Cilantro, tangy lemon, hot chillies and the zing from fresh ginger, this chutney is essential to a lot of street food deliciousnesses. Having a jar full of chutney is like having endless possibilities to cook. I can bake savory puff pastries or samosas and serve this as a dip, make a chaat, add it in to my salad or yogurt for the extra flavor and heat.
Cilantro Mint Chutney
- 2 cups Cilantro top part with leaves
- 1 cup Mint leaves only
- 2 tablespoons Ginger chopped
- 1 teaspoon Salt
- 2 tablespoons Lemon Juice
- 2 tablespoons Oil olive oil pref
- 6-7 Thai Green Chilies 1-2 for mild heat, 3-4 for medium
- Fill a 3 Quart or bigger pan with water and immerse the mint and cilantro in it.
- Gently move the greens with your hands to let water circulate.
- Allow to sit for a couple of minutes to enable the dirt to settle down
- Lift the greens out a few at a time without disturbing the water too much
- Repeat steps 1 - 4 once more
- After you bring all the greens out, let them sit in a colander for a couple of minutes to drain the excess water
- Bring our your favorite pesto maker/ wet grinder/ chutney grinder.
- Add in the cilantro, mint, ginger, salt, green chilies and 2 tbs each of lemon juice and oil
- Grind to a fine paste.
- The chutney is ready to be served. My favorite ways to serve this are with : sandwiches, fried "anything" and in a yogurt dip.
It is important that you drain out all excess water and not use any water while grinding.
Adding the oil is not important for taste. It is added to keep the chutney from turning brownish green.