Side dips always bring that much-required kick to your foods of liking – be it the chutneys of all kinds or the dips with munchies or breads or simply the pickles or jams or sauces.
We will frequently showcase on Break&Binge some of the commonly used dips in our foods. No points for guessing, what the maiden sharing here will be – the super essential green chutney aka mint-coriander chutney!
You name an Indian food and you can think of using it there in some way! This is best served with sandwiches, chaats, savoury pancakes, and stuffed parathas, fried snacks like kachori/samosa, non-fried snacks like dhokla or with Indian-styled burgers. Not only does it enhance the taste and aroma, but also helps in digestion.
- 200 gm coriander
- 150 gm mint leaves
- ½ cup raw green mango
- ½ big red tomato
- 2 green chilies
- 2 tbsp lemon juice
- ½ tsp sugar
- Black salt
- Salt, as per taste
In a mixer add all the ingredients together and grind it well to form a paste. ½ cup of water can be added depending upon the consistency required
Points to note:
- Raw mango is used to give the tangy flavour. In case it is unavailable, increase the quantity of lemon juice
- This chutney can be preserved by refrigerating for 15 days
- Tomato is the secret ingredient to keep the chutney green. Mint leaves tend to turn the chutney black upon grinding hence we suggest adding tomato