Green Chutney – Coriander Dip

Green Chatni

Preparation time: 10 mints
Cooking time: Nil
Makes: 1 cup

2½ cups chopped coriander
½ cup chopped mint leaves
4-5 garlic cloves finely chopped
1 inch ginger
3-4 green chillies
1 tbsp lemon juice
1 tbsp sugar
2 tbsp peanut
salt to taste
water as required


  1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.
  2. Serve it with samosas, dhoklas or as a condiment with poppadoms.

The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens.

The chutney can be stored refrigerated for upto a week.


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