A refreshing and flavorful chutney perfect for Ramadan, made with fresh coriander and mint leaves.
Ingredients
- 1cupfresh coriander leaves (cilantro)
- 1/2cupfresh mint leaves
- 2piecegreen chilies
- 1piecesmall onion
- 1clovegarlic
- 1/2inginger piece
- 1tbsplemon juice
- 1/2tspcumin powder
- 1/2tspchaat masala
- Salt to taste
- 2tbspyogurt
- 3tbspwater
How to make Ramadan Green Coriander-Mint Chutney
Wash the coriander and mint leaves thoroughly and drain excess water.
In a blender, add all ingredients along with a little water.
Blend until smooth. Adjust salt and spice as needed.
Transfer to a bowl and refrigerate for 15 minutes before serving.
Serve with samosas, kebabs, or pakoras.
Tips & Tricks
Adjust the number of green chilies according to your spice preference.
For a thicker consistency, reduce the amount of water.
Adding yogurt is optional but adds creaminess to the chutney.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
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