Mint chutney

A versatile mint chutney that can be used for sandwiches or can be served with any Indian snacks like pakora, samosa, dhokla, khandvi, aloo tikki etc.

I used Wonderchef Nutri-blend to make this chutney and it turned out to be really good.  Since the quantity will be small even the smallest jar of a conventional mixer will be too big and will make the chutney more watery.  It does not grind as smoothly as we want it. I am providing the link for the wonderchef nutri-blend that i have used for making this recipe here.

It took me some time to realize that I did not have the basic mint chutney recipe in the blog. So I thought of adding the recipe. Like I have mentioned this before, this mint chutney goes well with Indian snack.  I also use it as a spread for sandwich.  It can also be served as a side dip for Indian snacks.  We can also add the mint chutney to curd to make a cool dip for spicy aloo tikki and the likes.

The spice quotient for this chutney is on the individual making it.  If the person likes it spicy they can add more green chilli or vice versa. This chutney will stay for three to five days if properly stored in the fridge.

Ingredients 

• 2 cups of mint leaves
• 1 cup of coriander leaves
• 4 green chilli 
• 2 inch ginger or one tablespoon finely chopped
• ½ teaspoon chat masala/tamarind the size of small lemon (if chat masala is not available)
• ½ teaspoon lemon juice or half a lemon juice
• Salt to taste 
• ¼ teaspoon roasted cumin powder
• Water as required for grinding

Method 

• Separate the mint leaves from the stem.  Take two cups of mint leaves and one cup of coriander leaves.  Rinse those two to three times under running water. 
• Add the mint leaves, coriander leaves, ginger, and green chilli. 
• Grind little coarsely.  Now add the chat masala/tamarind little water, ¼ teaspoon roasted cumin powder and salt as required. 
• Add the lemon juice.  Grind to a smooth consistency.  
• Make sure that you don’t add too much water as we do not want the chutney to have a runny consistency. 
• Remove the chutney in a clean jar, preferably airtight. Now it’s ready to be served with Indian snack or to be used as a spread for sandwich or to be mixed with curd for a cool and refreshing dip. 
• If not using immediately we can refrigerate the same .