Indian people love their tea-time snacks and appetizers and in my house we’re as Indian as it gets; especially when it comes to food. Of course, yours truly enjoys experimenting with different recipes and so, I’ve been making tons of Indian snacks during the holidays.
But a staple item in most households is our dhaniya-pudinay ki chutney (mint-coriander chutney). This savoury chutney goes with everything! You can make it to dip snacks and appetizers in, or out it in your raita (yogurt side dish) or eat it with roti or parathas and even enjoy it on top biryani. It’s like ketchup in the modern world.
And of course, I have my mother’s recipe here to share with all of you.
Here’s how you make a delicious and savoury coriander and mint chutney to go with all your appetizers and snacks.
- 2 cups roughly chopped coriander
- 2 cups roughly chopped mint
- 2-3 green chillies
- 4-5 garlic cloves
- 1/4 cup lemon juice
- 3-4 tbsp water
- 1 tbsp black salt (kala namak) or regular salt
- Blender or mortar and pestle
Here’s what you do:
- Wash and roughly chop green chillies, coriander and mint leaves
- If you have a mortar and pestle, you can mash all the ingredients in that. But I’m not so traditional, so I used a blender
- Blend all ingredients for 1-2 minutes or until a thick paste is made
- At this time, you can adjust the liquidity consistency to your preference. We like a thick chutney so I only add a couple of tablespoons of water but you can add more if you want your chutney liquidity
- Pour into a glass jar and refrigerate
- Serve cold with your favourite snacks and appetizers