Meal Prep · Indian
Mint Coriander Chutney
A vibrant, zesty, and refreshing Indian condiment perfect for elevating any meal.
Ingredients
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Step-by-step- Thoroughly wash and drain the mint and coriander leaves. Pat them dry gently to remove excess water.
- Combine the mint leaves, coriander leaves, green chilies, ginger, garlic (if using), onion (if using), roasted cumin powder, black salt, regular salt, and sugar (if using) in a blender or food processor.
- Add the lemon juice and 1 tablespoon of water. Blend until a smooth paste forms, adding more water a teaspoon at a time if needed to achieve a desired consistency. Avoid adding too much water, as it will make the chutney runny.
- Taste and adjust seasonings, adding more salt, lemon juice, or chili as per your preference.
- Transfer the chutney to an airtight container and serve immediately or chill before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 25 kcal |
| Protein | 1 g |
| Carbohydrates | 4 g |
| Fat | 0.5 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container to maintain freshness and prevent oxidation. A thin layer of oil on top can also help.
Freezer Up to 3 months
Pour chutney into ice cube trays and freeze until solid. Transfer frozen cubes to a freezer-safe bag or container. Thaw in the refrigerator before use.
Reheat Not applicable (served cold)
This chutney is traditionally served fresh and cold. Reheating is not recommended as it can alter the fresh flavor and texture.
Chef’s Corner
- For a richer flavor and creamier texture, you can add 1-2 tablespoons of roasted peanuts, desiccated coconut, or a small piece of tamarind while blending.
- To prevent the chutney from oxidizing and turning dark, add a few ice cubes while blending. This keeps the blades cool and helps retain the vibrant green color.
- Always use fresh ingredients and wash them thoroughly. Patting dry is crucial to prevent a watery chutney.
