Green Chutney For Chaat | Mint and Cilantro Chutney

This Green Chutney for chaat is one of the versatile chutney recipes. This chutney can be used to spice up and flavor your chaat and this can be used as a sandwich spread, for salads and what not? I love to have this chutney in my fridge always.

This is a super simple, no stove recipe. Add all ingredients and grind them together and you are done. No tempering is required even. Also there is no set measurement for this recipe. Each and every household has their own green chutney recipe and here is my version. I usually add more cilantro than mint for this chutney.  But equal measures can be used too. I posted the sweet chutney and green chutney for chaat with curry leaves, (Yes I did experiment it with curry leaves and tried it in my Dahi Bonda)

Ok, why I am posting green chutney all a sudden? The answer is, tomorrow is 1^st of September. Errr Confusing huh? It’s the mega marathon and I welcome you all to the Cooking Carnival that starts tomorrow. I will be using this green chutney a lot in my upcoming recipes so I am posting this well ahead. By now, you would have guessed my theme. But let me disclose it officially tomorrow. Till then happy guessing and enjoy this green chutney.

Ingredients:

• Tightly Packed Cilantro Leaves – 1.5 cups (Stems can be included too)
• Tight Packed Mint Leaves – 1/2 cup
• Ginger – 1 inch piece
• Green Chillies – 2
• Cumin Powder – 1/2 tsp
• Black Salt – 1/2 tsp
• Lemon Juice – 1 tbsp
• Water – 3 to 4 tbsps

Steps:

• Wash and rinse the cilantro and mint leaves and pat them dry.
• Chop them roughly and chop the ginger and green chillies too. Make sure you peel ginger skin.
• Now grind them all together along with 1 tbsp of lemon juice, black salt and cumin powder by adding 3 to 4 tbsps of water.
• That’s it. Yummy chutney is ready.

Store it in a air tight container.

Notes:

• Adjust the spices as per your preference.
• I usually don’t add salt to my green chutney. Black salt adds the flavor. But I do add the required salt when I add them to my other recipes.

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Green Chutney For Chaat | Mint and Cilantro Chutney

A super simple chutney prepared with mint and cilantro leaves along with green chillies, ginger, lemon juice and chaat masala. This chutney can be used to spice up and flavor your chaat and this can be used as a sandwich spread, for salads.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: dips

Cuisine: Indian

Servings: 4

Author: Srividhya G

Ingredients

• Tightly Packed Cilantro Leaves - 1.5 cups Stems can be included tooTightly Packed Cilantro Leaves - 1.5 cups Stems can be included too
• Tight Packed Mint Leaves - 1/2 cupTight Packed Mint Leaves - 1/2 cup
• Ginger - 1 inch pieceGinger - 1 inch piece
• Green Chillies - 2Green Chillies - 2
• Cumin Powder - 1/2 tspCumin Powder - 1/2 tsp
• Black Salt - 1/2 tspBlack Salt - 1/2 tsp
• Lemon Juice - 1 tbspLemon Juice - 1 tbsp
• Water - 3 to 4 tbspsWater - 3 to 4 tbsps

Instructions

• Wash and rinse the cilantro and mint leaves and pat them dry.
• Chop them roughly and chop the ginger and green chillies too. Make sure you peel ginger skin.
• Now grind them all together along with 1 tbsp of lemon juice, black salt and cumin powder by adding 3 to 4 tbsps of water.
• That’s it. Yummy chutney is ready.
• Store it in a air tight container.

Notes

Adjust the spices as per your preference.
I usually don’t add salt to my green chutney. Black salt adds the flavor. But I do add the required salt when I add them to my other recipes.

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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