धनिया पुदीना चटनी

Ingredients

• 200 g Coriander Leaves (fresh, washed and thoroughly dried)
• 150 g Mint Leaves (fresh, washed and thoroughly dried)
• 50 g Green Chilies (seeds removed if less heat is desired, washed and chopped)
• 100 g Garlic Cloves (peeled and roughly chopped)
• 0.5 cup White Vinegar (preferably distilled)
• 2 tablespoons Mustard Oil (preferably cold-pressed, for tempering)
• 1 teaspoon Cumin Seeds (whole seeds for tempering)
• to taste Salt

Instructions

1. Wash and Dry Herbs

   Rinse 200 g coriander leaves and 150 g mint leaves under running water to remove all dirt, then spread them on a clean kitchen towel and pat dry until no water remains.

   Time: PT5M

2. Prepare Aromatics

   Remove stems from mint leaves, chop the coriander stems finely, then roughly chop the mint leaves, 50 g green chilies (de‑seed if you prefer milder heat), and 100 g garlic cloves.

   Time: PT5M

3. Blend the Chutney Base

   In a blender, combine the chopped coriander, mint, green chilies, garlic, and ½ cup white vinegar. Blend until a smooth paste forms.

   Time: PT3M

4. Season the Paste

   Transfer the blended paste to the jar, add salt to taste, and stir to combine.

   Time: PT1M

5. Prepare the Tempering (Tadka)

   Heat 2 tbsp mustard oil in a pan over medium‑high heat until it shimmers. Add 1 tsp cumin seeds and let them sizzle for a few seconds until fragrant.

   Time: PT2M

   Temperature: medium-high

6. Finish the Chutney

   Turn off the heat and immediately pour the hot mustard‑oil tempering over the chutney in the jar. Stir well to incorporate the flavors.

   Time: PT1M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

2 g

Fat

2 g

Fiber

0.5 g