There are many variations of Green chutney but the one that I make most frequently is the Mint Coriander Chutney with onion and ginger garlic. Addition of raw mango, chaat masala, black salt and some sugar gives this Chutney its unique and fresh flavor. This Chutney is a must have in my refrigerator. When stored in airtight container in refrigerator, this chutney can stay good for week or more. The Chutney tends to go darker with time but that has no impact to taste.
Now to the recipe...
1 cup mint leaves
1 cup coriander leaves
1 inch ginger piece (peeled)
3-4 garlic cloves
5-6 green chillies (or to taste)
1/2 raw mango (peeled)
1 tsp cumin seeds
1/2 tsp black salt (optional)
1 tsp chaat masala
1/4 tsp sugar
salt to taste
Wash the mint & coriander leaves thoroughly and allow the water to drain off. In the mean while roughly chop ginger, green chillies, raw mango and onions. Now add all the ingredients in a blender with onion, ginger garlic, green chillies,cumin seeds & raw mango at the bottom followed by the mint and coriander leaves. Pulse for a few times and then blend to get a smooth/coarse puree. You can add some water (1/4 cup at a time) to get the chutney consistency of your choice. Remove from the blender and store in airtight container in the refrigerator.
- Depending on the amount of sourness you like in your chutney adjust the quantity of raw mango. Mine was not that sour so added 1/2 raw mango. You can adjust as per taste.
- If Raw mango is not easy available you can substitute it with 1-2 tbsp of lemon juice.
- I like my chutney to be slightly coarse and not so runny or liquidy, so depending on the consistency you like add water accordingly.
That's it, our Mint & Coriander Chutney or Green Chutney is ready. Serve it with your favorite appetizers. Enjoy!!