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Add a photoMint and Coriander Chutney Recipe is quick to make chutney that can spice-up any appetizer, especially Indian Chaats. No Indian street food fare is complete without spicy, flavorsome condiments. These condiments not only bring colors to the table but also provide a layer of flavors to the food.
Ingredients
- 1 bunch of coriander leaves
- half a bunch of mint leaves
- half a inch piece of ginger
- 2 - 3 garlic cloves
- 2 green chili chopped
- 1 tsp mango powder (amchur)
- 1/2 tsp roasted cumin powder
- 1/2 tsp granulated white sugar
- Salt to taste
Directions
- To make the chutney, first clean and wash the green leaves.
- In a blender add all the ingredients to make the chutney along with a tablespoon or more of water.
- Blend the ingredients to a smooth paste to make the chutney.
- If required, add more water.
- Transfer chutney to a clean bowl.
- Serve Mint and Coriander Chutney immediately or store in the fridge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 200 servings | |
| Calories 2 | |
| Calories from Fat 1 | 50% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 0.28g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.03g | 0% |
| Protein 0.06g | 0% |
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