During Summer time, we can opt for no cooking recipes wherever possible to cut our sweating time in the kitchen. Sharing with you one such wonder recipe for this Summer.
There are variety of Chutneys prepared through out the country and many of them can also be used as a DIP.
So, today I am sharing a Green Chutney recipe which is Colorful, delicious and Flavourful. It is good to include greens in our diet. Coriander and Mint are such lovely greens that has lot of health benefits. Hence this no cooking recipe makes it more healthy.
There are variety of Chutneys prepared through out the country and many of them can also be used as a DIP.
So, today I am sharing a Green Chutney recipe which is Colorful, delicious and Flavourful. It is good to include greens in our diet. Coriander and Mint are such lovely greens that has lot of health benefits. Hence this no cooking recipe makes it more healthy.
I tasted this super spicy chutney in a street food vendor cart where they were making & selling hot vadapav and bread bajji.
You will need :-
- Pudina (Mint) leaves - 1 cup
- Coriander leaves - 1 Cup
- Green Chillies - 3 Nos. (or as preferred)
- Garlic Pods - 3 Nos.
- Ginger - 1/2" piece (optional)
- Sugar - 1/2 tsp (optional)
- Salt to taste
- Lemon juice (optional) - 1 tsp
Procedure :-
- Grind everything together by adding little water to a fine paste.
Suggestions :-
- This chutney tastes superb when fresh.
- It Can be refrigerated and used for one day only as it may lose its fresh aroma as it gets old. So prepare it fresh.
- This chutney can be served as an accompaniment to Idli, Dosai
- Can be used as a spread instead of Mayo for a healthy eating.
- Can also be used as a bread sandwich Chutney.