Spicy Cilantro-Mint Chutney
This Spicy Cilantro-Mint Chutney is a vibrant and zesty condiment that elevates any dish. A cherished family recipe passed down through generations, it marries the freshness of cilantro and mint with spicy green chilies and tangy tamarind. Perfect for dipping, spreading, or as a zesty drizzle over your favorite dishes, this chutney is not just delicious but also packed with health benefits. Easy to whip up, it brings a burst of flavor to samosas, pakoras, and sandwiches alike. Enjoy this versatile sauce that adds a refreshing kick to any meal!
6
Servings
N/A
Calories
7
Ingredients
Ingredients
Cilantro leaves
2 bunches (picked off the stem, washed, and coarsely chopped)
Fresh mint
1 bunch (washed and coarsely chopped)
Green chilies
3 (small variety, chopped)
Tamarind paste
1/4 teaspoon (dissolved in 1 tablespoon of water)
Asafoetida powder or paste
1 pinch (dissolved in 1 tablespoon of water (if using paste))
Salt
1/8 teaspoon (to taste)
Oil
1 teaspoon (for cooking)
Instructions
1
Start by preparing the herbs: pick the leaves off the stems of the cilantro and mint, then wash and coarsely chop them.
2
Dissolve the tamarind paste in a tablespoon of water to rehydrate it.
3
If using asafoetida paste, dissolve it in a tablespoon of water. If using powder, skip this step.
4
Combine all the ingredients (cilantro, mint, green chilies, tamarind mixture, asafoetida mixture, and salt) in a blender or food processor. Blend until a smooth paste is formed, adding small amounts of water as necessary to achieve the desired consistency.
5
Taste the puree and adjust the seasoning, adding more salt if needed.
6
Heat a non-stick skillet over medium heat. Once warm, add the oil.
7
Carefully pour in the herb puree, stirring continuously. Cook the mixture until it thickens and darkens in color, and most of the moisture has evaporated, which should take about 5-7 minutes.
8
Remove from heat and allow to cool.
9
Transfer the cooled chutney to an airtight container and store it in the refrigerator.
10
Serve this chutney as a dip for samosas, pakoras, and fritters, or use it as a sandwich spread topped with slices of fresh cucumber. If desired, add a small amount of jaggery or brown sugar dissolved in water when blending for a hint of sweetness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Cilantro-Mint Chutney?
It is a vibrant and zesty condiment that combines cilantro, mint, green chilies, and tangy tamarind, often used as a dip or spread.
What category of cuisine does this recipe belong to?
This recipe is categorized as Asian cuisine.
How many servings does this recipe make?
This recipe yields approximately 6 servings.
What are the primary herbs used in this chutney?
The main herbs are fresh cilantro leaves and fresh mint.
How much cilantro is needed?
You will need 2 bunches of cilantro leaves, picked off the stem and washed.
How much mint should I use?
The recipe calls for 1 bunch of fresh mint, washed and coarsely chopped.
What kind of chilies are used?
The recipe uses 3 chopped green chilies of a small variety.
How do I prepare the tamarind paste?
Dissolve 1/4 teaspoon of tamarind paste in one tablespoon of water to rehydrate it before use.
How do I use asafoetida in this recipe?
Use one pinch; if using paste, dissolve it in a tablespoon of water. If using powder, you can skip the water dissolution step.
What is the first step in the instructions?
Start by picking the leaves off the stems of the cilantro and mint, then wash and coarsely chop them.
How do I achieve the right consistency when blending?
Blend all ingredients into a smooth paste, adding small amounts of water as necessary to reach your desired consistency.
Should I adjust the seasoning after blending?
Yes, taste the puree and add more salt if needed before cooking.
Do I need to cook the chutney?
Yes, the recipe involves heating the puree in a non-stick skillet.
What temperature should I use for cooking?
Use medium heat to warm the skillet and cook the herb mixture.
How much oil is required for cooking?
Only 1 teaspoon of oil is used in the skillet.
How long does it take to cook the chutney?
It takes about 5 to 7 minutes of continuous stirring.
What changes occur during the cooking process?
The mixture will thicken, the color will darken, and most of the moisture will evaporate.
How should the chutney be stored?
Once cooled, transfer it to an airtight container and store it in the refrigerator.
What are some recommended pairings for this chutney?
It is excellent as a dip for samosas, pakoras, and fritters.
Can this chutney be used as a spread?
Yes, it can be used as a sandwich spread, ideally topped with fresh cucumber slices.
How can I make the chutney sweet?
You can add a small amount of jaggery or brown sugar dissolved in water during the blending stage.
Is this recipe considered healthy?
Yes, it is described as a healthy condiment packed with fresh herbs and health benefits.
What is the total number of ingredients?
There are 7 main ingredients: cilantro, mint, green chilies, tamarind paste, asafoetida, salt, and oil.
Is there any information on the caloric content?
The specific calorie and nutritional data are not provided in the recipe details.
What kind of skillet is best for this recipe?
A non-stick skillet is recommended for cooking the herb puree.
What is the origin of this recipe?
It is a cherished family recipe passed down through generations.
Can I use a food processor instead of a blender?
Yes, either a blender or a food processor can be used to form the paste.
How much salt is suggested initially?
The recipe suggests starting with 1/8 teaspoon of salt, or to taste.
Is this recipe suitable for vegans?
Yes, the ingredients listed (herbs, spices, tamarind, and oil) are vegan-friendly.
What makes the chutney 'vibrant'?
The combination of fresh cilantro and mint gives the chutney its vibrant color and fresh flavor.