I can place this chutney in the pinnacle of versatile chutneys. Widely used in Indian chaat to enhance the taste, this chutney boosts the spice level and gives you a wonderful lip-smacking taste. Very quick chutney recipe I bet you can make in less than 8 minutes 🙂
This chutney is made using coriander leaves and mint leaves. Both have very positive effects on human health. They help in detoxifying and purifying our body. Consuming these herbs in our daily diet is highly recommended.
This chutney is versatile as I mentioned and can be used not only with chaat recipes but also with sandwiches, samosa, cutlets and more. I remember using this for my hara tawa pulao and that was one of the successful food experiments in my kitchen.
Measurements used : 1cup – 250ml
Coriander leaves – 1 bunch ( approximately 1 cup tightly packed)
Mint leaves/Pudina – 1 small bunch ( approximately 1/8 cup tightly packed)
Ginger – 1″ (chopped)
Roasted chana dal / Hurikadale / Roasted bengal gram – 1 tbsp
Green chillies – 2
Lime juice – 1/2 tsp
Jeera powder / Cumin powder – 1/2 tsp
Salt to taste
Water as required
- In a mixer jar, add roughly chopped coriander leaves, mint leaves, green chillies, ginger, lime juice, jeera/cumin powder, roasted chana dal,lime juice and salt
- Grind to a smooth paste adding little water
- Consistency depends on your wish. But do not make it too thin.
- Transfer it in an air tight container and store in the refrigerator
- Adjust the amount of green chillies according to your taste buds and spice handling capacity
- You also can add 1/4 tsp chaat masala to the chutney to make it chatpata. Especially when you want to use them in a Chaat. I usually do not add when grinding because I use this chutney for my other quick recipes too 🙂 I add chaat masala only when I want to use this in my chaat.
- Roasted chana dal can be replaced with coconut chutney if you are going to use it fresh
- Chutney stays good for 3-4 days under refrigeration. If your adding grated coconut, use the chutney within the next two days.