Coriander and Mint Chutney

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Coriander and pudina(mint) chutney are the best when it comes to kebabs or tandoori snacks,samosas,Indian chaats,veg sandwiches,stuffed parathas etc.A very delicious and tangy in taste,this dip acts as an add-on with almost all the starters,veg or non-veg.Some people enjoy their idlis and vadas with these dips.Personally,I love them with my khichdi. For me,they are a must when it comes to grilled or tandoori recipes.They hardly take 5 minutes to get ready.

Lets get ready to see my way of preparing these tangy dips.

Coriander/Cilantro dip or Dhania chutney

Ingredients:

Coriander(washed and chopped) – 1 cup
Green Chilli -1
Tomato -1/2
Garlic – 2 pods
Lemon – 1/2
Salt (to taste)
In a mixer grinder jar,add all coriander,green chilli,tomato and garlic and bring it to a fine blend.Squeeze juice from half-cut lemon and add salt as per your taste.
The superlicious chutney is ready.

My mom used to add a few drops of mustard oil in the blended chutney which used to give a very authentic flavour.In case,you fall short of coriander quanity,you can even add half chopped onion to increase the quantity of the dip.This works well when you have many surprise guests and there is very little coriander.

Mint or Pudina chutney

Ingredients:
Coriander(washed and chopped)     1 cup
Mint (washed and chopped) 1/2 cup
Green Chilli    -1
Curd -1/4 cup
Garlic   – 2pods
Lemon – 1/2
Salt (to taste)
In a mixer grinder jar,add all coriander,green chilli,mint leaves and garlic and bring it to a fine blend.
Whisk curd in a bowl and add in the blended mint.Squeeze juice from half-cut lemon and add salt as per your taste.
The tangy mint chutney is ready.

 

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