Mint-Coriander Chutney

Introduction

History

Mint-Coriander Chutney has been a staple in Indian cuisine for centuries. It is believed to have originated in the northern regions of India, where fresh herbs like mint and coriander are abundant. The combination of these two herbs creates a refreshing and zesty chutney that pairs well with a variety of dishes.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Use fresh herbs for the best flavor.

- Adjust the amount of green chilis according to your spice preference.

- Add a pinch of sugar for a hint of sweetness.

- Store the chutney in an airtight container to maintain freshness.

Serving Suggestions

Serve Mint-Coriander Chutney with samosas, pakoras, grilled meats, or as a spread on sandwiches and wraps.

Cooking Techniques

Blending, mixing

Ingredient Substitutions

Use parsley instead of coriander if desired.

- Substitute jalapenos for green chilis for a milder heat.

Make Ahead Tips

Mint-Coriander Chutney can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve Mint-Coriander Chutney in a small bowl garnished with a sprig of mint or coriander leaves.

Pairing Recommendations

Mint-Coriander Chutney pairs well with Indian dishes like biryani, tandoori chicken, and kebabs.

Storage and Reheating Instructions

Store Mint-Coriander Chutney in an airtight container in the refrigerator for up to a week. Reheat in the microwave or let it come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Mint-Coriander Chutney contains approximately 20 calories.

Carbohydrates

Each serving of Mint-Coriander Chutney contains approximately 3 grams of carbohydrates.

Fats

Each serving of Mint-Coriander Chutney contains approximately 1 gram of fat.

Proteins

Each serving of Mint-Coriander Chutney contains approximately 1 gram of protein.

Vitamins and minerals

Mint-Coriander Chutney is rich in vitamins A and C, as well as iron and calcium.

Alergens

Mint-Coriander Chutney is gluten-free and vegan. However, it may contain traces of nuts.

Summary

Mint-Coriander Chutney is a low-calorie condiment that is packed with vitamins and minerals. It is a healthy addition to any meal.

Summary

Mint-Coriander Chutney is a flavorful and versatile condiment that adds a burst of freshness to any dish. With its simple ingredients and easy preparation, this chutney is a must-have in your culinary repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day and I was visiting my friend Rani, who had just returned from a trip to India. She had invited me over for lunch and as I walked into her kitchen, the aroma of fresh mint and coriander filled the air.

Rani greeted me with a warm smile and handed me a small bowl of vibrant green chutney. "This is my favorite recipe from my trip," she said. "It's a mint-coriander chutney that is perfect for dipping samosas or spreading on sandwiches."

I took a small spoonful of the chutney and my taste buds were instantly awakened. The fresh, herby flavors of the mint and coriander mixed with the tangy lemon juice and spicy green chilies created a symphony of taste in my mouth. I knew I had to learn how to make this chutney myself.

Rani saw the look of excitement on my face and offered to teach me her recipe. She handed me a piece of paper and a pen and we set to work, with her guiding me through the steps and measurements.

First, we gathered a bunch of fresh mint and coriander from her garden. Rani showed me how to wash and chop the herbs finely, making sure to discard any tough stems or yellow leaves. She explained that the key to a good mint-coriander chutney was using fresh, high-quality ingredients.

Next, we crushed some fresh green chilies and peeled some garlic cloves. Rani instructed me to grind them in a mortar and pestle until they formed a smooth paste. The pungent aroma of the chilies and garlic filled the kitchen, making my eyes water and nose tingle.

In a mixing bowl, we combined the chopped mint and coriander with the chili-garlic paste, adding a squeeze of lemon juice and a pinch of salt. Rani showed me how to mix everything together gently, being careful not to bruise the delicate herbs.

Finally, we heated some oil in a small pan and added a sprinkle of mustard seeds and cumin seeds. As they sizzled and popped, releasing their earthy aromas, we poured the hot oil over the chutney, giving it a final flourish of flavor.

I tasted the finished chutney and it was even better than I remembered. The fresh, zesty flavors danced on my tongue, leaving a refreshing and spicy aftertaste. I knew that this recipe would become a staple in my own kitchen.

Since that day, I have made Rani's mint-coriander chutney countless times, each batch a little different as I experimented with the proportions of herbs and spices. I have shared the recipe with friends and family, spreading the joy of this delicious condiment far and wide.

Every time I make this chutney, I am reminded of that sunny summer day in Rani's kitchen, where I first learned the magic of fresh mint and coriander. And though Rani has since moved away and we have lost touch, her recipe lives on in my heart and on my table, a symbol of friendship and culinary adventure.

Categories

| Chili Powder Recipes | Chutney Recipes | Cilantro Recipes | Hooked On Heat | Indian Recipes | Mint Recipes |

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