How to Make Coriander Mint Chutney With Yogurt(Curd)
Coriander mint chutney with yogurt 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. This mint coriander chutney recipe goes well with snacks ike Idli, Dhokla, Dosa, Pakodas, Chillas, Savory pancakes, Kababs, Cutlets or with Sandwiches.
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
1. 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.
2. Keep coriander, mint, and curd in the refrigerator for ½ an hour before preparation that helps in maintaining the nice green color of the chutney.
3. You can also replace peanuts with roasted chana.
4. Always use fresh and thick curd.
5. Add green chilli and salt as per your taste.