This green chutney recipe can be prepared in moments using a blender to make a spicy chutney. The unique aroma of this dipping sauce recipe is absolutely amazing and elevates the taste and flavour of any snack from aloo samosas to chicken chapli kebab.
This Indian chutney can be frozen and saved for iftar meals in Ramadan. Serve this refreshing coriander mint chutney as a dipping sauce and condiment alongside any Indian meal. A fragrant pudina chutney that you will want to make again and again!
This had got to be my favourite dip out there. Forget tomato ketchup. Forget mayonnaise. This is the best sauce ever. I have it with everything from my chicken spring rolls to my aloo pakoras to my chicken chapli kebabs.
You can freeze this into ice cube trays and then pack it into Ziplock bags. When you are ready to use it, you can simply bring it to room temperature. Sometimes I like to add a spoonful of yoghurt to make the sauce even more refreshing. You can check out my yoghurt chutney recipe for more details.
What makes this chutney healthy is the use of low-calorie coriander and aromatic mint. Both these herbs are antioxidant-rich herbs and help promote a healthy body.
One thing that it is good to keep in mind with coriander is that most of the flavour comes from the stalks. Don’t be tempted to only use the leaves as this will result in a less than ideal green chutney.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.