Mint coriander chutney

  

I am back with another condiment. Since the holy month of shravan has started, I am quite busy with all the festivities. As of now, I am busy preparing for the Varamahalakshmi festival that is on Friday. These days, even though I am cooking a lot, I hardly have anytime to photograph the dishes. Today however, I made this mint chutney and quickly took a couple of shots.

I think mint and coriander chutney or hari chutney as it is commonly called is one of the staple condiments that can be found in most of the Indian homes. A versatile dip, that can be used as spread as well. Apart from being a key ingredient in chaats, It can also be used as a spread in sandwiches, rolls, and wraps.This is a quick chutney to prepare and it uses some very basic ingredients. It takes a few minutes to put this chutney together but it can refrigerated for a few days and frozen for many weeks.

Mint coriander chutney recipe:

Preparation time: 10min

Makes- Approximately 1 cup

Ingredients:

Fresh coriander leaves- 1 cup

Mint leaves- 1 cup

Green chilies- 2

Salt- to taste

Sugar or jaggery- 1 tsp

Lemon juice- 1 tbsp

Onion- 1 small, roughly chopped

Water- 1tbsp

Method:

• Rinse the coriander leaves and mint leaves thoroughly and allow the water to drain.
• Combine all the ingredients in the blender jar and blend into a smooth paste and store in an air tight container.
• This chutney can be refrigerated for upto  a week.