MINT CORIANDER CHUTNEY

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This minty Spicy tangy chutney is super delicious  and one can use this chutney in Pani puri(For making spicy pani) , Kababs, Bhel, Raj Kachori, Papadi Chaat, Rajma, Chhole, Samosa, Kachori etc.. You name the dish and you can use this as an ingredient or side dish..

This chutney can be stored in refrigerator for weeks in an air tight container …

Ingredients :
3 cup Fresh Mint Leaves
1 cup Chopped Fresh Coriander
15-20 Green Chilies
2 tsp Cumin
1 tsp Black Salt
4 tsp Lemon Juice
Salt as per taste

METHOD:


Mix all ingredients and make chutney with very little water.

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Store in air tight container . One can use up to a month by storing properly in freeze…

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Happy Cooking 🙂 🙂

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32 thoughts on “MINT CORIANDER CHUTNEY

  1. Reblogged this on lifexperimentblog and commented:
    Here’s another drool worthy recipe from http://www.ruchicvegkitchen.com that I just had to share. My motives for sharing this are quite selfish actually; I want it easy to reference so that I can make it! I really want to make this, pour it into an ice cube tray and keep it in the freezer until I need it, then just pop one out and gobble it up! Enjoy, and if you make this, please let us know how it turns out!
    Thank you to Ruchis veg kitchen for allowing me to reblog!

    Liked by 1 person

  2. Pingback: Baked Atta Papdi Chaat - LET'S COOK HEALTHY TONIGHT!

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