Coriander and Mint Chutney is a staple in almost all households. Traditionally made on stone mortar and pestle. It is highly nutritious and should be consumed daily in our diet.
My regular readers would know how much I love mint. My love for this green leaf started with home-made chutney by my mother.
This is a must with all the snacks she makes at home.
There are many variations for this lovely green chutney. I love adding mint leaves to the coriander bunch for a fresh tang!
Tips: Only few simple things to keep in mind while making this chutney – remove the mint leaves only from the stem/ stalk. Avoid stem as much as possible as it adds bitterness to the chutney.
Do you know why you should make Coriander Mint Chutney a part of your staple diet? Continue reading to know more.
- It is great for boosting digestion. Asafoetida, green chili, lemon juice, etc all help in preventing indigestion.
- Cilantro or coriander is known for it’s antifungal & antiseptic properties. Coriander mint chutney prevents skin blemishes and acnes. It helps in detoxing the body and gives clear and glowing skin. This antifungal property forms the base for Citronella oil (essential oil found in cilantro) to be used for mouth ulcers.
- Dhaniya Pudina chutney is great food for diabetics. It stimulates insulin secretion and hence lower blood sugar levels.
- Regular consumption of green coriander chutney helps in reducing inflammation. It enhances appetite and adds taste to the food we are consuming.
- Mint has a refreshing aroma and pleasant taste. This helps in getting rid of nausea. Also both dhaniya pudina helps in improving iron levels in the body and thus fight anaemia.
Do not add lemon juice or amchoor in a steel jar of mixer – it will turn bitter.
With just few tips in mind, this chutney is a breeze to make and a must have for all snacks.
Coriander Mint Chutney
- 1 bunch fresh cilantro fresh coriander leaves, cleaned
- 1 cup mint leaves without stem
- 1 tsp sugar granulated
- 3 green chilies medium
- 1½ tsp dry mango powder amchoor
- ½-1 lemon
- 3 tbsp yogurt homemade curd
- a pinch asafetida hing
- to taste salt
- Wash coriander and mint leaves thoroughly.
- Place them in a wet grinder jar of the mixer. Add remaining ingredients except lemon and grind it till it turns into a paste.
- Immediately remove it from the jar and spill-proof container of your choice.
- Squeeze the lemon into it. Mix gently.
- Serve fresh with snack of your choice.
- Clean mint leaves carefully, removing them from stalk/ stem. Add only the leaves to the chutney and not the stem.
- Do not add lemon juice into the steel jar of mixer. Remove the chutney into a glass or plastic container before adding lemon juice or the chutney would turn bitter.
- Also removing immediately to a air-tight container keep the color of the chutney fresh.
- You can increase the amount of lemon/ amchoor for extra sour taste.