Mint coriander chutney recipe | Green chutney recipe for sandwich | Cilantro mint chutney recipe

Mint Coriander Chutney Recipe | Sandwich chutney recipe | Green chutney recipe for a sandwich

Mint coriander chutney recipe | Green chutney recipe for sandwich | Indian green chutney | Sandwich chutney recipe | Indian style Mint cilantro chutney recipe | Mint coriander chutney with peanuts | How to make mint coriander chutney with stepwise photos, health benefits, and calorie chart.

The green chutney recipe is made from fresh mint leaves, and cilantro or coriander leaves. Also, herbs spices like green chilies, ginger, garlic, cumin seeds, lemon juice, salt, chat masala powder, roasted peanuts are blended together till you get a smooth and creamy paste. This sandwich chutney requires 3 minutes to prepare and doesn't demand any tempering/tadka.

Mint coriander chutney is a simple and flavorful condiment recipe. Chutney is nothing but a spicy and tangy accompaniment recipe widely popular in Indian cuisine.

Green chutney is a versatile recipe and so easy to make too. Each and every region and family has its own way of making this chutney. My mom adds shredded coconut to this and makes it like pudina kothamalli thogayal that can be relished with rice, idli, dosa, uthappam, chapati, adai, and pesaratu.

How to store green chutney: 

Green chutney is usually stored in an airtight glass container in the refrigerator. Lemon juice is added to preserve the natural greenish hue and it also helps to stay fresh for a long time in the fridge.

How long does green chutney last: 

I usually make green chutney every week and store it in the refrigerator. Since this pudina coriander chutney recipe is made without coconut, it can be stored in the refrigerator for up to 5 days if the climate is cold and stays good for up to 3 days in a tropical climate. It can be kept outside for half day.

Can green chutney be frozen:

Green chutney can be made in large quantities and stored in a container/tiny ziplock pouches and freeze them for a month. Frozen green chutney can be warmed up in a microwave for 30 seconds or so. If you don't own a microwave, simply place the chutney container/ziplock bag in a bowl of hot water for 5 mins and then serve. However, the green chutney tastes best when it is made fresh.

Why is my green chutney tastes bitter:

Always discard the mint leaves stem as it makes the chutney tart and bitter. However, you can include the tender coriander leaves stem as it yields a nice aromatic flavor to the green chutney.

The ideal ratio of mint and cilantro is 1:2. Do not grind the mint leaves for a longer time as it starts to release oil which is the reason for bitterness. Grind the chutney at the lowest setting in your blender and do not blend beyond 2 minutes. Additionally, add a tsp of lemon juice only after transferring the chutney into a glass container. A pinch of sugar also helps to balance the flavor.

How to preserve the green color in green chutney:

Adding a pinch of white sugar helps in preserving the green tint in the mint coriander chutney. Even lemon juice helps too.

Green chutney recipe for sandwich:

Bombay sandwich recipe is an Indian-style wholesome and nutritious bread sandwich. It contains a layer of green chutney/mint coriander chutney and butter. Further, thinly sliced veggies like steamed potatoes, cucumbers, tomatoes, and onions are loaded in between white bread. This green chutney makes a delicious spread for Bombay sandwich and grilled veggie sandwich as well.

Green chutney recipe without mint:

Mint cilantro chutney can be made without mint, simply blend the cilantro along with coconut meat and other spices, the cilantro chutney is ready in a few minutes.

Green chutney with raw mango:

Add a 2-inch raw green mango along with other ingredients to get a tangy chutney. In that case, reduce the quantity of lemon and omit the amchoor (dry mango) powder in the green chutney.

For a restaurant-style green chutney:

Add a few tbsp of dahi/curd/yogurt to get a creamy restaurant-style green chutney.

Mint coriander chutney with peanuts:

Peanuts are usually added to thicken the chutney. Peanuts are also packed with healthy fats and protein. It provides a unique flavor to the green chutney. Peanuts can also be substituted with fried gram/roasted channa/udaithakadalai for thickening purposes.

Recipe: Mint Coriander Chutney | Sandwich chutney | Indian green chutney for sandwich

Serves - 4

Yield - 1 cup

Cuisine - Indian

Region - South Indian

Course - Side dish | Condiment | Chutney

Time - 10 mins

Diet - Vegetarian | Vegan

Author - Pavithra

Green chutney Ingredients:

1. Mint leaves/Pudina - 1 cup

2. Cilantro/Coriander leaves - 2 cups

3. Ginger - 1-inch piece

4. Green chili - 2 / As per spice

5. Garlic - 1 

6. Cumin seeds - Half tsp

7. Peanuts - 2 tbsp

8. Chat masala powder - Half tsp

9. Lemon juice - 1 tbsp

10. Black Salt - Half tsp/As per taste

11. Sugar - A pinch or Quarter tsp

12. Water - 3 tbsp

Notes:

1. Adjust the green chilies, ginger, garlic as per your requirement.

2. Peanuts/Roasted channa/Fried gram is usually added to thicken the chutney.

3. White/black/Himalayan/sea salt can be used if black salt is not available.

4. Lemon juice is used to preserve the green color. 

5. Raw green mango/Dry mango or Amchoor powder can be added for a tangy flavor.

How to make mint coriander chutney:

1. Clean and pluck the mint leaves from the stem. Rinse it well with water and pat/air dry the leaves. (Note: Discard the mint leaves stem as it makes the chutney bitter).

2. Clean, and rinse the coriander/cilantro leaves in water. Roughly chop the leaves along with the stem. (Note: Only use tender stem). 

3. Put the cilantro leaves, mint leaves, ginger, garlic, green chili in a blender jar.

4. Add peanuts/fried gram, black salt, cumin seeds, chat masala powder, little sugar along 2 tbsp water. 

5. Cover it with a lid and blend it for 2 minutes/till it turns a smooth consistency. Run the blender in the lowest setting. Scrape the sides in between.

6. Check salt, and add more water if required.

7. Mint coriander chutney recipe/Green chutney recipe for sandwich /Cilantro mint chutney recipe is ready to serve with bhaji, bonda, pakoras, bread sandwich, Frankies, idly, dosa, etc.

8. Transfer the chutney to the glass container and squeeze some lemon juice, mix it and store the chutney immediately in the refrigerator.

How to make Indian sandwich chutney with stepwise photos:

1. Clean and pluck the mint leaves from the stem. Rinse it well with water and pat/air dry the leaves. (Note: Discard the mint leaves stem as it makes the chutney bitter).

2. Clean, and rinse the coriander/cilantro leaves in water. Roughly chop the leaves along with the stem. (Note: Only use tender stem).

3. Put the cilantro leaves, mint leaves, ginger, garlic, green chili in a blender jar.

4. Add peanuts/fried gram, black salt, cumin seeds, chat masala powder, little sugar along 2 tbsp water.

5. Cover it with a lid and blend it for 2 minutes/till it turns a smooth consistency. Run the blender in the lowest setting. Scrape the sides in between.

6. Taste check and add salt and more water if required.

7. Mint coriander chutney recipe/Green chutney recipe for sandwich /Cilantro mint chutney recipe is ready to serve with bhaji, bonda, pakoras, bread sandwich, Frankies, idly, dosa, etc.

8. Transfer the chutney to the glass container and squeeze some lemon juice, mix it and store the chutney immediately in the refrigerator.

Mint leaves benefits:

1. Mint promotes digestion.

2. It improves oral health.

3. Mint helps with weight loss.

4. It promotes digestion.

5. Mint soothes the digestive tract.

6. It helps to eliminate toxins from the body.

7. Blood cleanser.

8. Relieves aches and pains.

9. Mint cures insect stings and bites.

10. Mint reduces the growth of bacteria and fungus.

Coriander leaves benefits:

1. Coriander relieves skin inflammation.

2. Lowers cholesterol and blood sugar levels.

3. Regulates blood pressure.

4. Aids with digestion.

5. Boost immunity

6. Promotes digestion and gut health.

7. Reduces acidity.

8. Prevents anemia.

9. Anit-inflammatory effects.

10. Good for eyes and skin.

(Health benefits are taken from Google and Wikipedia).

Mint coriander chutney | Green chutney calories: 

(*Nutrition information is calculated using an ingredient database and should be considered an estimate).

Mint leaves in different Indian languages:

Mint leaves are known as Peppermint in English. Pudina in Tamil, Hindi, Marathi. Puthina in Malayalam. Pudina koora in Telugu. Pudina Soppu, or Chetni Maragu in Kannada. Pudyanu in Kashmiri, Hara pudina in Punjabi.

Coriander leaves in different Indian languages:

Coriander leaves are also called cilantro in English, Kothamalli ilai in Tamil, Malli ila in Malayalam, Kothimeera in Telugu, Kottambari soppu in Kannada, Hara Dhania Ke Patte/Dhania Patha in Hindi, Dhonay Patha in Bengali, Kothmir/Dhana in Gujarati, Kottambari Pallo in Konkani, Kothimbir in Marathi, Dhania Patra in Oriya, Hara Dhania in Punjabi.

Refer to my recently posted Coconut chutney recipe

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Learn how to make mint coriander chutney recipe | green chutney recipe for sandwich | cilantro mint chutney recipe with detailed stepwise photos, calorie chart, and health benefits of mint and cilantro.