Mint Coriander Chutney with Green Mango
Mint and Coriander chutney is one of the most popular snack sides from North of India. It is super delicious, super easy, and adds to the nutritional value of your food. And if that was not enough, it actually improves your digestion.
Servings: 4 people
Cost: $5
Equipment
- Food Proessor or Grinder
Ingredients
- 100 g Fresh Mint Leaves
- 100 g Fresh coriander leaves or cilantro leaves
- 100 g Raw or Green Mango
- 1½ inch Fresh ginger root
- 1½ tsp Rock Salt To taste
- 2 tbsp Water
- 1 Green Chili Optional
Instructions
Preparing the Greens
- Wash and separate the leaves from mint stalks. Discard the stalk as it is usually hard to eat.
- Separate the roots from coriander stalks. Coriander stalks are pretty soft, so they can be added to your meals as such.
- Wash and peel the ginger. Cut in small pieces.
- Cut the green mango into small pieces to add to grinder. Wash properly and leave the skin intact. It is nutritious and adds to the flavour.
Making the Chutney
- Now add all the ingredients together in a food processor and grind till you get a smooth paste.
- Take it out in a glass container. Avoid metal and plastic containers.
- Enjoy!
Notes
You can replace green mango with Raw star-fruit or Green Apple or with tamarind paste.
You can also add an onion to the chutney. It is tasty but reduces the shelf life of the chutney.
This chutney can be stored in refrigerator for up to 4 days without much change in taste. Store in a air tight glass container