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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A refreshing mint and coriander chutney dip, perfect for pairing with various dishes.
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Wash the pudina and coriander thoroughly.
In a blender, combine the washed pudina, coriander, water, garlic, and chillies.
Blend until smooth, adjusting the water as needed for desired consistency.
Taste and adjust seasoning if necessary.
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For a spicier chutney, add more chillies or a pinch of black pepper.
This chutney can be stored in the refrigerator for up to a week.
Can I use dried mint instead of fresh?
Fresh mint is recommended for the best flavor, but you can use dried mint in a pinch.
What can I serve this chutney with?
This chutney pairs well with snacks, sandwiches, and as a dip for appetizers.
Is this chutney vegan?
Yes, this chutney is completely vegan.
How can I make this chutney less spicy?
You can reduce the number of chillies or remove the seeds from the chillies before blending.
Can I add other herbs to this chutney?
Yes, you can experiment by adding herbs like cilantro or basil for different flavors.
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