Coriander-Mint Chutney, Mango Chutney

Chutneys add a great taste to our meals. A chutney can be sweet or sour or sweet and sour both. It can also be served with papad or any snacks.

Recipe type: cholesterol free, appetizer
Preparation time: 15 minute

Green Chilli Pickle |Carrot Pickle |Coriander-Mint Chutney |Mango Chutney |Garlic Chutney | Imli Raita (Tamarind Sauce) |

Serve a chutney with low fat crackers, papad, corn chips, spread on a toast & bread, use in sandwiches, use as a spread for burger and can also be added to noodles.

Keeping time: 3 days in fridge

Ingredients

• 2 bunches of fresh coriander (cilantro), leaves with tender stem only
• 1 bunch of fresh mint, leaves only
• 1 cup red onion (or green onion) chopped
• 4 green hot peppers, seeds removed and chopped
• 3 cloves garlic (optional)
• 1 inch ginger root, chopped
• 1 tsp. salt (or to taste)
• 1 tsp. red chili powder (or black pepper powder)
• 1/4 small raw mango (good for making pickles)(optional)
• 2 tsp. lime juice

Preparation
Put all ingredients in a blender. Add a small quantity of water and blend until smooth.

Note: You can make this chutney by taking 3 bunches of mint or coriander. You will get chutney of different taste.

Coriander - Mint Chutney

Submitted by Shefali Pandya
mahak_21 at rediffmail dot com

Ingredients:

• Mango, raw, 1, grated
• Sugar, equal to grated mango
• Salt to taste, about 1/2 tsp
• Black Pepper
• Red chilli powder, 1/2 tsp

Preparation:

1. Heat a non stick pan and put the grated mango and stir it for a while until it becomes soggy. Add sugar and stir it well. Take the pan off from the heat and add salt, red chilli powder and a pinch of black pepper. Stir it well.