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This is a must chutney in my house. Weekend to-dos always involves making this versatile chutney and storing it for the entire week. This can be literally using for a bunch of stuff and the best part is that it needs no oil making it a healthy option as well.

If you want to use it for Dosas and Idli use 2 tbsp of grated coconut. If you want to use it as a dip for kebabs, the coconut can be replaced with nuts and a tbsp of Greek Yoghurt. That brings the thickness to the chutney and makes it an amazing dip for kebabs, sandwiches and samosas.

What are you waiting for? Make this and store it upto a week in an air tight container in the fridge. Everytime you take out the chutney, remember to use a clean and dry spoon.

 

Chutneys by Spice Trip with Paulami

Green Chutney

 

Print Recipe
Mint Coriander Chutney Yum
This chutney is best used as a dip with kebabs, samosa or even as a spread for sandwiches or a salad dressing. Its one of the most versatile chutney according to me.
Instructions
  1. Add everything to a blender or a bowl and blended it into a smooth paste by adding 1 tbsp of water as you go. Don't add a lot of water - the texture should be like a thick sauce. Adjust the taste by adding more or less salt and sugar.
  2. This chutney can be stored upto 5 days in an air tight container in the fridge.
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4 Comments

Lisa · August 5, 2020 at 12:44 pm

Hi! About to make this but realized there is no mint in the ingredient list. Was it forgotten by mistake? Thanks!

    Paulami Sen · August 5, 2020 at 5:53 pm

    Ohh no! Yes, got missed out by mistake. Just changed it 🙂

Hara Bhara Kebab : Spice Trip with Paulami · January 8, 2020 at 1:06 pm

[…] another green vegan dip called Pudine ka Chutney or Mint Chutney. I have the recipe of the chutney here. Also with some tangy Tamarind chutney or just simple tomato ketchup is always an option. Let me […]

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[…] Recipe using Coriander Leaves – Green Chutney […]

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