Name: Mint Coriander Chutney for Indian Snacks
Prep time: 10 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 cups Fresh Coriander (Cilantro) Leaves; 1 cup Fresh Mint Leaves; 3 pieces Green Chilies; 1 inch Ginger; 1 tbsp Lemon Juice; 1 tsp Roasted Cumin Powder; 0.5 tsp Black Salt (Kala Namak); 0.5 tsp Sugar

"This vibrant Mint Coriander Chutney, also known as Hari Chutney, is the quintessential Indian condiment. It's a fresh, tangy, and spicy blend that perfectly complements everything from crispy samosas and pakoras to grilled kebabs and sandwiches."

1 Ingredients

Qty	Item
2 cups 80 g	Fresh Coriander (Cilantro) Leaves
1 cup 40 g	Fresh Mint Leaves
3 pieces 15 g	Green Chilies
1 inch 10 g	Ginger
1 tbsp 15 ml	Lemon Juice
1 tsp 2 g	Roasted Cumin Powder
0.5 tsp 3 g	Black Salt (Kala Namak)
0.5 tsp 2 g	Sugar

2 Instructions

Thoroughly wash the coriander and mint leaves to remove any grit. Keep the tender coriander stalks as they hold a lot of flavor.

Place the coriander, mint, green chilies, and ginger into a high-speed blender.

Add the lemon juice, roasted cumin powder, black salt, and sugar.

Add 2 ice cubes or 2 tablespoons of very cold water to the blender. This prevents the blender motor heat from darkening the herbs.

Pulse until the mixture reaches a smooth consistency. Avoid over-blending to prevent the mint from becoming bitter.

Pour into a glass jar and serve fresh or store in the refrigerator.

·
Adding ice cubes during blending is the secret to maintaining a bright, vibrant green color.
·
Don't discard the coriander stems; they are packed with juice and aroma.
·
To make it creamier for sandwiches, you can blend in a tablespoon of roasted peanuts or a tablespoon of thick yogurt.
·
Store in a glass container as the acidity in lemon juice can react with plastic or metal.

? Frequently Asked Questions

Why did my chutney turn brown?

Chutney turns brown due to oxidation. To prevent this, always add lemon juice and use ice cubes when blending to keep the temperature low.

Can I freeze mint coriander chutney?

Yes! You can freeze it in ice cube trays and then transfer the cubes to a zip-lock bag. It stays fresh for up to 2 months.

Is black salt necessary?

Black salt (kala namak) provides a distinct sulfurous, tangy flavor typical of Indian street food, but you can substitute it with regular sea salt if needed.

How long does it last in the fridge?

It will stay fresh and flavorful for 4 to 5 days when stored in an airtight glass container.

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