Dhania pudina chutney is a chutney with fresh coriander mint and green chilies. It makes an excellent dip for fritters, kebabs and a great spread for sandwiches & wraps.

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Upate – Images in the post are re-edited and resized to fit the current template. Old images were edited in Picasa and now in Lightroom. If anyone is seriously considering updating to Lightroom or Photoshop (I don’t use PS), I highly recommend. The last image is an old one and shall delete in few days. The post is re-edited for SEO optimization.

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.

One of my cousin’s S is in the US for a visit. I asked her for couple of recipes and she also made dhania pudina chutney. It is an easy peasy recipe and is a great condiment for chaats, fritters, kebabs, handvo and sandwiches. Dhania pudina chutney stays fresh up to 10-15 days in the fridge if stored properly but it tastes the best when consumed within a week. The jar in the pictures is a gift from Chef Mireille. She gave last Fall when we went to farmer’s market and finally got to use it.

Coriander Mint Chutney ~ Dhania Mint Chutney

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

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