Green Mint Chutney (Chaat)

Green Mint Chutney (Chaat) by DK on Apr 29, 2018

Spicy Green Chutney Recipe | How to make Green Chaat Chutney | Chaat Green Chutney Recipe | Chaat Mint Chutney Recipe

There are some condiments worth having in your fridge. They can brighten and enhance dishes at moment's notice. They have the tendency to perk up even the most simplest of ingredients. In my house, they are put to their best use during evening snack time. This is the time when wanting to eat fancy strikes but I have no inclination or time to make anything elaborate. And having these condiments uplift my otherwise simple affair. Like this green chutney for example. While I have already blogged a Green Chutney ( Cilantro/Coriander Peanut Chutney), this is another variations. This green chutney tastes great with samosas, paneer pakodas, stuffed bread pakodas, dhokla, etc.

But its BEST known for its addition to the quintessential Indian street food - Chaat! A chaat is incomplete without this spicy and tangy Mint chutney. Its very easy to put together. Though ingredients vary from kitchen to kitchen, the base (mint, cilantro, lemon juice, sugar, chillies and salt) remain constant. I keep mine simple as well.

Cook time: No cook time
Prep time: Under 15 min
Yields: Around 2 cups

Ingredients

2 cups tightly packed Mint leaves
1 cup tightly packed Coriander/Cilantro leaves
2 -3 tbsp freshly squeezed Lemon juice, or to taste - see Tips
1 tbsp Sugar
1-2 chopped Green Chillies, or to taste - see Tips
Salt to taste

Optional Additions

1 small-med Onion (reduces shelf life)
1/2" piece of ginger

Tips

1.Lemon Juice: Use lemon or lime juice to taste. Depending on the tanginess, you might need to adjust the amount.

2.Chillies: Different varieties have varied spice levels. Adjust as per your preference.

Method

1. Add all the ingredients into the blender.

2. Squeeze lemon juice as per taste. You can use lime as well. If you really like a lemony taste, add some lemon zest as well. It gives it a fruity flavor along with aroma that I love.

3. Blend to a smooth paste with no water. Usually a combination of the herbs and lemon juice is enough, but if you are having trouble blending it, then add very little (few tsps) of water.

Refrigerate it in a clean and dry glass/air tight container. This basic chutney easily keeps well for around 2 weeks when properly stored (using dry spoon etc). If you have added optional ingredients especially onions, then it is best used within 1-2 days.