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coriander & mint chuteny


Recipe by Mariya chauhan of Modasa, IN

tasty nice with paratha, thepla & many indian snacks! you can also store chutney in to air tite jar in referigerator.

Ingredients vegetarian 4 servings

    • 1 cup fresh coriander leaves
    • 1/2 cup fresh mint leaves
    • 6-7 green chillies
    • salt as to taste
    • 3 tsp lemon juice
    • 2 tsp whole cumin seeds
    • 3 tsp grated coconut


    1. Clean wash the coriander & mint leaves & roughly chopped.
    2. Chopped green chillies.
    3. In a mixer jar add coriander, mint leaves, green chillies, cumin seeds, grated coconut, water.
    4. Make a smooth paste. remove in a bowl add salt & lemon juice mix well.


    Jan koria

    It goes will with a slice of white bread . I have tried it and at many parties In Uk We have Plain Chutney Sandwiches ( Vegetrains Love It )