This Mint & Coriander chutney is something I learnt from my mother. Even when she makes it in a hurry , the taste is always a hit. I too have tried making this many a times but that taste & flavour never came out as I wanted. Yesterday I thought of trying my hands on this again and so I bought two bunches of fresh mint & coriander . Finally this time I got exactly what I wanted this long. The same flavour, taste , the spiciness ..everything was just so perfect and balanced. This chutney goes so well with your regular rice dal and makes it even more tastier. Use them as sandwich spread, with kebabs, patties etc.
Ingredients:
Fresh Mint & Coriander leaves: One standard medium sized bunch of each (I bought per bunch @Rs10)
Garlic : 7-8 cloves
Ginger: 1 small piece (optional)
Green chillies: 2-3
Salt to taste
Tamarind pulp: 1/2 cup (I soaked one handful of dry tamarind in 1/2 cup of water for about 2-3 hours)
Vinegar: 1 tsp
Method:
Wash the mint and coriander leaves properly. Chop the coriander roughly with your hands and keep aside. Pluck the mint and keep aside, discarding the twig . Roughly chop the green chillies .
Now take the grinder and add chopped coriander, mint leaves, garlic cloves, ginger, green chillies, tamarind pulp and vinegar. Add little water . Grind them till you get a smooth paste , slightly running like consistency. Transfer this chutney to a bowl and now add the salt according to your taste.
Heres the simple easy to make mint coriander chutney is ready. Keep it in refrigerator in air-tight container and use as and when you require. Advised to consume within 3-4 days.
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