Coriander-Mint Chutney Made With Curd is a flavourful and spicy condiment . It is mainly served with the main course as a side dish or as a dip with most Indian snacks . Chutney goes well with snacks ike Idli, Dhokla, Dosa, Pakodas, Cheelas, Savory pancakes, Kababs, Cutlets or with Sandwiches.
About coriander mint chutney
Coriander-mint chutney is an easy and quick recipe that can be prepared under 15 minutes. It stays fresh for 2-3 days when stored properly in an airtight container in the refrigerator. It is a simple one-bowl preparation where we add chopped coriander, mint leaves, curd, dry roasted peanuts, salt, and some spice directly in a grinder jar and then grind it into a fine paste.
- About coriander mint chutney
- Nutritional Benefits of the main ingredients used in coriander-mint chutney
- Other ingredients used in making of coriander-mint chutney
- Step by step preparation of coriander-mint chutney made with curd
- Serving suggestion
- Tips and tricks
- Recipe card
- Coriander-Mint Chutney Made With Curd
- My latest videos
The Consistency of this chutney is generally on the thicker side but if you want it thinner you may add 1-2 more tbsp of curd in it.
Green coriander leaves are commonly called Dhania in Hindi. It is an indispensable part of our daily cooking and mainly used in decorating dals, curries, soup, salads due to its green color and a pleasant aroma. Other chutney recipe you want to try Date Tamarind Chutney Recipe (Without Sugar ) / Meethi Chutney For Snacks, Quick and nutritious coconut peanut chutney
Nutritional Benefits of the main ingredients used in coriander-mint chutney
Green Coriander leaves– It is rich in Vitamin A, C, E, Zinc, Iron, Calcium, Magnesium, and Phosphorus. Green coriander leaves are also a good source of antioxidants like carotenoids, flavonoids, and anthocyanins which promotes anti-inflammatory and anti-bacterial functions in our body. It promotes healthy vision, helps in weight loss, improves digestive functions, cures anaemia, and take care of liver and kidney functions.
Mint leaves – commonly known as Pudina in Hindi. They are a rich source of Vitamin A, C, B-complex, Iron, Potassium, and Manganese. Mint leaves are very low in calories. They mainly used in preparing chutney or dip or adding into curd, raita, soups, and in refreshing drinks because of its divine flavor and aromatic taste. This herb is a natural coolant and wonderful appetizer, a good mouth freshener. It also helps in easing indigestion and enhances healthy skin and immunity.
Other ingredients used in making of coriander-mint chutney
Curd – It is rich in protein, calcium, B2, B12, potassium. Curd is a great probiotic that improves gut function, boost immunity, and a great moisturizer for skin, good for bones, and in improving blood pressure.
Peanuts – An excellent plant-based source of protein, vitamins, minerals, mono, and polyunsaturated fatty acids. Peanuts are also a good source of fiber that helps in weight loss and improving blood sugar levels.
Step by step preparation of coriander-mint chutney made with curd
1. In a mixer grinder, add chopped green coriander soft stems and leaves, mint leaves, onion.
2. Then add roasted peanuts, green chilli, and garlic clove.
3. After that add white salt, black salt, and chat masala.
4. At last add roasted cumin powder, thick curd and lemon juice.
5. Grind them into a fine paste. Healthy and delicious coriander mint chutney is ready.
Serving suggestion
Coriander-mint chutney made with curd along with Date Tamarind Chutney Recipe (Without Sugar ) / Meethi Chutney For Snacks best goes with all Indians snacks, whether fried or non-fried like idli, dhokla, dosa, cheela, savory pancake, as a dip for boiled veggies, paneer tikka, or with sandwiches. It can also be relished with any main course dishes. This chutney can be stored in an airtight container in the refrigerator and used when required. Chutney stays fresh up to 2-3 days when stored properly.
Tips and tricks
- Use fresh green coriander and mint leaves for best taste. Include both stem and leaves of fresh coriander, and the only leaves not stem for mint.
- Keep coriander, mint, and curd in the refrigerator for 1/2 an hour before preparation that helps in maintaining the nice green color of the chutney.
- You can also replace peanuts with roasted chana.
- Always use fresh and thick curd.
- Add green chilli and salt as per your taste.
Recipe card
Coriander-Mint Chutney Made With Curd
Ingredients
- 50 gm Coriander leaves (Hara dhania)
- 20 gm Mint leaves (Pudina)
- ¼ Onion
- 3 tbsp Thick curd
- 1 tbsp Dry roasted peanuts
- 2-3 Green chillies
- 2 clove Garlic
- ½ tsp Roasted cumin powder (Jeera powder)
- ½ tsp Lemon juice
- ¼ tsp White salt
- ¼ tsp Black salt
- ¼ tsp Chat Masala
Instructions
- Firstly wash and clean coriander and mint leaves. Then in a mixer grinder, add chopped green coriander soft stems and leaves, mint leaves, onion, roasted peanuts, green chilli, garlic clove, white salt, black salt, chat masala, roasted cumin powder, thick curd and at last lemon juice. Grind them into a fine paste. Healthy and delicious coriander mint chutney is ready.
- It best goes with all Indians snacks, whether fried or non-fried like idli, dhokla, dosa, cheela, savory pancake, as a dip for boiled veggies, paneer tikka, or with sandwiches. It can also be relished with any main course dishes. It can be stored in an airtight container in the refrigerator and used when required. It stays fresh up to 2-3 days.
Video
Notes
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