Cilantro Mint Green Chutney

Name: Cilantro Mint Green Chutney
Prep time: 5 min
Total time: 5 min
Yield: 50 1 tablespoon servings
Ingredients: 200 gm cilantro; 100 gm mint; 400 gm green mango; 30 gm Thai green chilies; 75 gm ginger; 28 gm pistachios; 12 gm pumpkin seeds; 1 tablespoon cumin seeds; ⅛ teaspoon asafetida; 2 pieces Harde; 1 teaspoon salt

User Reviews

4.5

24 reviews

Excellent

Prep Time
5 mins
Blending
15 mins
Total Time
5 mins
Servings
50 1 tablespoon servings
Calories
13 kcal
Course
Condiments
Cuisine
Indian

Cilantro Mint Green Chutney

Lara Becker

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Cilantro Mint Green Chutney recipe enhanced with nuts, curry leaves and harad to make chutney creamy and more flavorful, which can be stored for extended period of time.

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Ingredients

Servings

200 gm cilantro 2 fresh bunches with stalk
100 gm mint leaves from 2 fresh bunches
400 gm green mango 1 to 1.5 medium size. Adjust based on desired sourness
30 gm Thai green chilies 15 to 20 in number. Adjust based on your spice level
75 gm ginger 3 inch piece chunked into small pieces
28 gm pistachios 2 tbsp
12 gm pumpkin seeds 1 tbsp

Spices

1 tablespoon cumin seeds
⅛ teaspoon asafetida hing – ⅛ tsp
2 pieces Harde crushed and pitted
1 teaspoon salt or as per taste

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Instructions

To make it easy for blender, roughly chops cilantro, green mango and ginger into reasonable size chunks.
First blend green mango, green chilies, ginger, crushed herde, cumin seeds and astofitida in blender with ¼ cup of water to facilitate the blending.
Then gradually add all the mint leaves and blend.
Then cilantro and again give a final blend.
Enjoy the chutney with your favorite snacks or meal.

Equipments used:

Nutrition Information

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Calories 13kcal (1%) Carbohydrates 2g (1%) Sodium 51mg (2%) Potassium 61mg (2%) Sugar 1g (2%) Vitamin A 445IU (9%) Vitamin C 4.8mg (5%) Calcium 10mg (1%) Iron 0.3mg (2%)