Mint and coriander chutney without onion and garlic. Also referred to as Vrat ki chutney is paired up with fasting food and is a great condiment! Simple recipe providing loads of good fresh chlorophyll and at the same time is very refreshing and tasty.
Green coriander and mint dip prepared by combining yogurt with aromatic Indian spices. Prepared with fresh mint from my small window kitchen garden. Adding a full whole chili gave this dip a wonderful hot minty taste!
Ingredients1 small bunch of Cilantro/Coriander leaves
14-15 leaves of Mint Leaves
2 tablespoon Hung Curd (thick Market curd/yogurt)
1 small Tomato or 1/2 large tomato
1 big Green chili
1/4 -1/2 teaspoon Red chili powder
Salt to taste (Vrat salt - Sendha namak)
Method* Assemble all the ingredients. Clean and wash mint leaves.
* Clean and wash cilantro leaves.
* Toss everything in the mixer and blend. Depending on the consistency you may add water. Adjust seasoning.
* Store it in an airtight container. It will last for 4-5 days.