Mint-Cilantro/Coriander-Coconut Chutney

Mint-Cilantro chutney is one of my favorite chutneys! It is a go-to accompaniment for must appetizers, be it kebabs, pakoras or bhajias! It is also great with almost all kinds of dosas & idlis. It is a perfect amalgamation of the fragrance and flavors of both herbs. This chutney can be made with or without coconut.

I like to make it with coconut as it adds bulk to the chutney. When I make it with coconut, I usually do not use garlic or onion in it. I only use ginger and green chilies to spice it up. For the version without coconut, click here.

Servings: 10

Prep time: 15 minsCook time: 0Total time: 15 mins

Ingredients:

Cilantro: 1/2 bunch, leaves separated from the stems & cleaned, stems discarded.
Mint: 1/2 bunch, leaves separated from the stems & cleaned, stems discarded.
Freshly grated coconut: 1 cup
Green chillies: 2-3 small, can be adjusted based on individual spice level.
Fresh ginger: 1 inch, peeled.
Tamarind: if dry marble sized. If using the pulp, 1/4 tsp.
Salt: as per taste
Water: 1/2 cup

Tempering: ( optional)
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig

Method:

In a blender, add all the above ingredients except cilantro and mint and grind them.When coconut is almost ground to a fine paste, add the cilantro & mint leaves and blend it to a fine paste.
You could add a little more water while grinding as needed as per your desired consistency of the chutney.

Tempering ( optional):
Heat coconut oil in a small frying pan. Add mustard seeds. Once the mustard seeds splutter, add curry leaves and turn off the flame.
Add this tempering to the chutney.

This chutney could be served with samosas,rotis, fritters, rotisserie chicken, kebabs etc. It could also be used in sandwiches.

Enjoy!

Cooking made easy:

It is a great idea to make this chutney and keep it in your freezer to use as needed. This chutney is not only a great as a dip but is also a great base for vegetarian and non-vegetarian dishes and pulao and biryanis.