Indian Mint And Coriander Dip
This vibrant and flavorful chutney is a refreshing combination of fresh coriander, mint, and a hint of spinach. The zing from green chilies and ginger pairs beautifully with the earthy roasted cumin and creamy almonds. A touch of lemon juice brightens the dish, while black salt and asafoetida lend depth of flavor. Perfect as a dip, spread, or side dish, this versatile chutney will surely elevate your favorite snacks and meals.
— Constant Cookbook
Ingredients
- Fresh coriander-1.5 bunch
- Mint leaves-1 bunch
- Spinach leaves-8 (optional)
- Chopped green chilies- 2 tsp
- Chopped ginger-1 tsp
- Lemon juice-1.5 tbsp *
- Roasted cumin seeds-3/4 tsp
- Almonds -8 **
- Black salt-1/2 tsp
- Salt-1/2 tsp
- Asafoetida-1/4 tsp
- Sugar-1tsp***
Instructions
- Pluck the mint leaves from the steams.
- Chop and remove coriander's hard and thick steams from the back of the bunch(no need to pluck the leaves as soft steams of coriander can also be used)
- Wash all the greens and chilies with enough water.
- Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed
- Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.
- MY NOTES -
- 1-*Can also use lemon size ball of tamarind OR 3 tbsp of peeled and chopped raw mango instead of lemon juice.
- 2- Can substitute almonds with 2 tbsp of roasted peanuts .
- 3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative.
- 3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves then can omit sugar.
- 4- Add 1 tbsp of chutney in 1/2 cup of yoghurt to make mint and yoghurt dip.
- 5-Love spicy food-try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste .
- Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.
Yield
Serves 12
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