Coriander Mint Chutney ~ Dhania Pudina Chutney

Cooking from cookbook challenge is a weekend event and I am late posting the recipe for this past weekend. My laptop crashed over the weekend. I had prepared the recipe Friday night and my lappy crashed the same night. Until I get the new one, will have to do most of my blogging when husband is at work.

dhania pudina chutney, kotmir chutney, mint chutney, pudina chutney, cooking from cookbook challenge, CCChallenge,

One of my cousin’s S is in the US for a visit. I took couple of recipes from her and today’s recipe we made it together. It is an easy peasy recipe and makes a great spread for sandwiches, excellent dip for kebabs and fritters. This chutney stays fresh up to 10-15 days in the fridge if stored properly though it tastes the best when consumed within a week. The jar in the pictures is a gift from Chef Mireille. She had given it to me last Fall when we went to the farmer’s market and finally got to use it.

dhania pudina chutney, kotmir chutney, mint chutney, pudina chutney, cooking from cookbook challenge, CCChallenge,

Source: Cousin S
Preparation: 10 – 15 minutes
Yields: 24 – 28 fluid oz.

Ingredients:

  • 1 big bunch Mint ~ Pudina, approx. 2 ½ cups chopped & firmly Mint Leaves packed.
  • 1 ½ cups chopped & firmly Coriander Leaves ~ Cilantro (check note )
  • 4-6 Green Chilies (I used frozen store bought green chilies from the Indian store).
  • 1 big Vine Ripe Tomato or 1 cup chopped Tomatoes
  • ½ of small Onion, chopped
  • 4-5 Cloves Garlic (opt. and adjust to taste)
  • 6 tbsp. Roasted Peanuts
  • ½ – 1 tsp. Cumin Seeds ~ Jeera
  • 2 ½ tsp Salt (adjust to taste)
  • 4 tsp Sugar
  • 1 Lemon ~ Lime juiced or ¼ cup Lemon Juice (We used lemon)
  • 1/3 cup Water (opt. check note)

Preparation:

  • Pluck the leaves of mint from the stems/stalks.
  • Pluck cilantro leaves from the stalks and keep aside. Even stalks for the cilantro can be used. For this chutney we used more stalks than the leaves. If using only cilantro leaves, can use equal quantity of cilantro and mint leaves.
  • Take all the ingredients in a blender jar and grind to a fine paste. Water is optional and add only such as required. I have an American blender and needed to add some water. If one has a good Indian grinder, one may not require any water to grind this chutney to paste.
  • Taste the chutney and adjust the seasoning.
  • Store in an airtight container in the fridge. Use the chutney as a spread for sandwiches and as a dipping sauce for fritters and grilled food.

Note:

  • Cilantro – For this chutney we used more stalks than the leaves. If using only cilantro leaves, can use equal quantity of cilantro and mint leaves.
  • Chutney stays fresh up to 10 – 15 days in an airtight container

This day in 2008: Shrimp Biryani
Events: This goes to this week’s Cooking from Cookbook Challenge.

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