This mint coriander chutney is an easy, healthy, 10 minute condiment can add a punch of flavor to otherwise bland dishes, be it a plain sandwich or a snack.
Get ready to make your taste buds sing with this healthy condiment that is a staple in many Indian households. Some version of this recipe would be on hand to enhance the flavor profile of snacks like samosas or pakoras. I also spread it on sandwiches or be an accompaniment with Indian breads like idlis or dosas.
Mint chutney that accompanies dosa or idlis are commonly made with grated coconut. I substituted grated coconut with yogurt which lends a very creamy feel to this chutney.
I usually store the chutney for 3-4 days. It’s ideal on those days when you are in a hurry, but want something quick and delicious. This version of mint coriander chutney pairs especially well with toast or as a topping with sautéed veggies and a protein like tofu, eggs or chicken.
Make it at Home
Store brought condiments, as far as I have noticed have oils that I do not generally prefer, like canola oil. Canola oil is highly refined and there are studies which show that it is inflammatory.
Of course, I have some well-liked store brought condiments which have canola oil, but I try to keep its use to the minimum or look for condiments with healthy oil alternatives.
But, what’s better than making your own condiments, especially if it takes less than 10 minutes to make and tastes even better than store bought versions?
This mint coriander chutney brings back fond memories. I remember how my dad used to quickly whip up a vegetable sandwich using coriander chutney when mom was too tired to cook. And it always used to delight us, because of the novelty of dad cooking up something “exotic”, different from the usual food. But it was just the plain old vegetables and ingredients, revolutionized by the healthy “pudina chutney” as we used to call it.
Let this condiment bring out the creativity in you, it sure did for me. There are days when I just prefer a healthy protein with a side of vegetables. On those days, I quickly sauté some protein and vegetables and just have a generous doze of this chutney drizzled on top, and wham! it was as good as any dish made with a lot of effort.
One Chutney, Many Ways to Enjoy
Generously spread over a toast (I used Ezekiel bread lightly toasted with some grass-fed ghee), top with tomatoes, mozzarella, basil and a sprinkle of chilly flakes or Trader Joes chili onion crunch ( This has olive oil in it). I assure you, you wont be able to stop at one toast, it is that good!
Slather over a toast, top with some sautéed veggies like spinach and protein like eggs, chicken or tofu. Sprinkle with chilly flakes and enjoy!
Or skip the bread!
Versatile mint coriander chutney
A healthier take on already healthy and versatile mint coriander chutney, convert it into a savory spread on sandwiches, as a healthy dip for your snacks or as a topping for your main dishes.
Ingredients
- Big Bunch of cilantro, cleaned thoroughly, bigger stems cut.
- 1 small bunch of mint, roughly 1 cup.
- 2 pearl onions (or 2 small cuts of a big onion)
- 1 teaspoon minced garlic
- 2 green chilies
- 1 teaspoon of cumin
- 1 tbsp. lemon juice.
- 1/2 cup greek yogurt (or plain full- fat yogurt )
- Salt as needed (I used 1/2 tsp Himalayan pink salt)
- 1-2 Tbsp. water
Instructions
- Blend all the ingredients in a blender until creamy ( about 3- 4 minutes)
- Add 1-2 tbsp. of water to keep the mixture running if it is too thick.
Notes
If you are vegan, you can use grated coconut instead of yogurt to thicken up the chutney.
Ready to let your taste buds hit heaven notes? Go ahead and let us know how you let your creative juices flowing with this chutney!
If you like this recipe, you should definitely try out this recipe, which again uses mint and coriander. Or better yet, you can substitute some of the ingredients with just a few tablespoons of this chutney.
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