- 1 cup fresh mint leaves - chopped
- 1 cup fresh cilantro – chopped
- 1-2 green chillies (according to taste)
- 1/2 inch ginger--chopped
- 1 tsp ground cumin (optional)
- 1-2 tsp lemon juice (optional)
- salt to taste
- 3-4 Water as required
How to make Mint Coriander Chutney
Popular fruits and vegetables for chutney :
Fruits like mango, cranberry, apple, fig, pear, pineapple and plum are great chutney ingredients. As for vegetables, tomatoes, onions, eggplants, and rhubarb are great choices. With regards to spices, popular selections include cardamom, cinnamon, cloves, coriander, cumin, ginger, lemon, mustard seeds, peppercorns, chilli and fennel.
The chutney, which so many people have a taste for all over the world, first originated in North India where it was called ‘chatni’ in the ancient vernacular. Chatni or Chutney stems from a Hindi word, which means “to lick”. Chutneys come in all colours and tastes with different preparation methods depending on the ethnicity.
Initially, chutneys were prepared as a sidekick to pickles in 500 BC but as people started experimenting both with spices and herbs for a fresh and relatively healthier condiment choice instead of fruits dipped in oil and spices (pickles), it gave rise to a whole new wave of nutritious sauces in India, which later became popular all around the world.
Some chutneys are sautéed and others are served fresh such as this mint chutney, which is usually prepared by grinding fresh mint with some cloves and coriander; chutneys like garlic chutney are served with a sauté of cumin seeds and mustard seeds.