Coriander Mint Chutney | Dhaniya Pudina Chutney | Easy Accompaniment | Dip

Chutneys bring life into the boring staple main course that we eat. Whether it is a pulao or a parantha, chutneys act like taste bud saviours. The best part about them is that you can make it in bulk and refrigerate it for days without spoiling it. The one that I am blogging about is the basic coriander mint chutney, that goes very well with dhoklas, kebabs, pulao, parantha and even dosa. For this, you will need –

• Mint Leaves – Handful (say a cup)
• Cilantro Leaves – Handful (say a cup)
• Sugar – 2 tablespoons (I like my chutneys sweet)
• Black Salt – Half Teaspoon
• Salt – Half Teaspoon
• Green Chillies – 2
• Ginger – An inch’s piece
• Juice of one Lemon

Procedure – Wash the mint leaves and the coriander leaves well. In a mixer jar, combine all the ingredients and blend well. Use little water is required. Blend until a smooth paste forms. Store in an airtight glass jar and refrigerate for upto 2-3 weeks. When using, always use a clean spoon for longer shelf life.

Another variation to this is adding garlic instead of ginger, and then having it with plain rice.

Though this was a very basic recipe, I wanted to share it here because this chutney literally saves me when I have no side dishes for my main course. I hope newbie chefs find this of help. Signing off for the day. Till we blog again!