The popular and ever so delicious ‘Chat’ is a second name to Indian street food. At the very heart of ‘chat’ recipes are the two chutneys – the green chutney or the Mint Coriander Chutney; the sweet chutney or the Dates and Tamarind Chutney.
Once you hit the mark with balancing the flavors in this recipe, you will love it. The spicy, tangy delight lifts up the chat dishes or any snack for that matter, with which this chutney is served as an accompaniment.
To me having a chat dish or two balances out the desserts savored during Holi. I will be sharing a simple, quick and healthy chat recipe – Baby Potato And Spinach Chat Salad, using this Mint Coriander Chutney.
But first for the chutney recipe.
- fresh mint leaves - ¾ cup picked(separated from the stalks) and washed
- fresh coriander - 1 medium sized bunch; I have used the leaves as well as tender stalks, having discarded thicker stems and the roots
- freshly squeezed lemon juice - from ½ a lemon (medium sized) (adjust as per taste)
- fresh ginger root - 1 inch piece, chopped roughly
- green chili - 1 long or 2-3 small ones (use as per taste) chopped roughly
- cumin seeds - 1 tsp
- sugar - ½ tsp (I used unrefined sugar) (optional; but adds a good balance)
- salt to taste
- wash and drain mint and coriander.
- chop ginger, green chili roughly.
- using a powerful blender or mixer/grinder, blend mint, coriander, ginger, green chili, cumin seeds, lemon juice, sugar, salt to a fine smooth paste adding small amounts of water - about ¼ to ½ cup
- transfer this to a bowl.
- serve with tea time snacks such as samosa/pakoda/fritters etc ; use the preparation for chat recipes; can also be used to spice up salads with addition of plain natural yogurt mixed with the veggies; or even as a spread for sandwiches, rolls.