3/4 cup chopped fresh cilantro - (firmly pa; cked)
1/2 cup mint, fresh; chopped & firmly packed
1 fresh hot green chili (opt.)
1 tablespoon lemon juice
3/4 cup plain yogurt
1/4 teaspoon salt; (more if desired)
Directions: How to Cook Fresh Cilantro And Mint Chutney
Put the cilantro, mint, green chili, lemon juice, and 3 tablespoons water into the container of a blender or food processor. Blend until smooth, pushing down, if necessary, with a rubber spatula.
Beat the yogurt in a small bowl until it is creamy. Add the mixture from the blender and fold in. Add 1/4 teaspoon of the salt, mix, and taste. Add more salt if you need it.
Recent comments and reviews for this recipe:
| trillian mcmillan writes:|
I had friends over for dinner last night and made this mint-cilantro chutney, plus another chutney to serve with samosa and pakora appetizers. This one was so popular with my guests that the other was barely touched in favour of this one. My friends raved about it.
Posted on 06 Apr 2008, 16:12 ET
| Tasha writes:|
I love this!
mint chutney is my favorite and so few indian places even serve it, so im thrilled to find this excellent recipe!
i actually added more mint and less cilantro, plus some fresh ginger and garlic.
Posted on 26 May 2008, 00:39 ET
| sumaya writes:|
hi. i normally make this chutney omitting the yoghurt and adding some crush cumin(jeera)pinch of tumeric (arad) and small green apple(grated). turns out super
Posted on 03 Jul 2010, 04:55 ET
| leila writes:|
This seems to be one of the recipes I am looking for! Will try it out soon and let you know how it came out! Interestingly, mint/dhania based sauces are the only ones I enjoy!
Posted on 29 Mar 2011, 11:22 ET
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