Mint Chutney is deliciously spicy condiment prepared from fresh mint leaves, coriander leaves, ginger and garlic. The garlic and coriander leaves adds additional dimension to its flavor as well as helps bring down strong aroma of mint and making it more palatable.
Some of the benefits of mint chutney:
1 . Mint leaves play a vital role in promoting digestion, reducing inflammation and soothing the stomach. They can also enhance appetite and cure diseases like nausea.
2. Curry Leaves – Curry leaves are a rich source of iron and folic acid.
3 . One tbsp Mint Chutney provides about 0 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.
Keep the mint coriander chutney in an airtight container . The chutney stays good for a month in the fridge. We here don’t add the onion which makes the life of this chutney longer when stored in fridge. If you want to store them in large amount skip the part of adding coconut to it.
Preparation time: 5 mins Grinding time : 5mins Total time: 10 mins
- Mint leaves – 1 cup
- Coriander leaves – 1 cup
- Green chili – 4 to 5
- Ginger. – 1/2 inch
- Coconut 🥥 – 1tbsp grated
- Salt. – 1 tsp
- Chaat masala. – 1/2 tsp
Step 1 :
Take mint from the stem and wash them thoroughly. For coriander leaves it is good with the stem . Cut off the root part alone and rinse them.
Step 2 :
In a jar, add in the mint and coriander leaves then add in the green chili,coconut and salt and grind them to a fine paste .
Step 3 :
Finally sprinkle the chaat masala and mix them . Store them in a airtight container and can be used up to a month.
- This chutney can also be used for bhel puri and in salads by adding some water to make it a little less thick.