Mint Chutney Recipe

Mint coriander chutney serves as a dip and flavor enhancer with a variety of dishes. We are sharing our special mint coriander chutney recipe that has a touch of dried pomegranate seeds. This chutney can be consumed as mixed with yogurt to be used in a variety of dishes. 

Ingredients

1. Mint leaves (2 cup)

2. Coriander leaves (2 cup)

3. Green Chilies (3 medium size)

4. Dried Pomegranate Seeds (2 tablespoon)

5. Salt (according to taste)

6. Red Chili powder (according to taste)

Time To Prepare

20 min

Method:

1. Rinse mint and coriander leaves thoroughly under water with help of a colander. Make sure there are no stem or stalk from mint or coriander.

2. Take 3 medium sized green chilies and wash them well.

3. Similarly rinse 2 tablespoon of dried pomegranate seeds. 

4. Now first grind pomegranate seeds and green chilies. Add a little water to ease the grinding process. 

5. When the seeds and chilies are ground thoroughly, add mint and coriander leaves in the grinder. Run the machine again until all the ingredients are turned into a uniform mixture. Add a small quantity of  water if needed. 

6. Add salt and red chili powder according to taste. 

7. Transfer the chutney in an airtight jar. Keep it frozen. 

8. Alternatively, the chutney can be poured in a ice cube tray and frozen. Take out as many chutney cube as you want when needed. 

9. This chutney can be kept frozen for 2-3 weeks but always check for signs of spoilage before use. 

Serving Suggestion:

1. Serve it as a mixture with yogurt. Take 5-6 tablespoons of yogurt and add 1 tsp of chutney in it. Mix well and serve. 

2. Freeze the chutney jar again after use to avoid spoilage.