Skip to main content

Cilantro Mint Chutney (Teekhi Hari Chutney)

pudina dhania chutney for pani puri
A green Pudina dip for fried snacks. Also, can be used for chaat like pani puri, sev puri.

Ingredients:
Cilantro/Coriander leaves (with tender stems) - 2 cups
Mint/Pudina leaves - 1 cup
Green chilies - 10
Salt

How to make Indian Green Mint Chutney:
  • Grind washed cilantro leaves, mint leaves, green chilies with little salt to a fine paste. Add little water for a thick chutney. Serve green chutney with fried pakoras/fritters or samosas.
  • Dilute the chutney with water if you are using it for pani puri. Sieve/strain the diluted chutney if you like it smooth.
  • Store the Teekhi Hari Chutney in freezer safe containers in the freezer. To thaw/defrost, place the container in warm water before use.

Comments

  1. easy and delicious looking chutney..looks yummy!

    ReplyDelete
  2. just looking like gongura chutney

    ReplyDelete
  3. wow hari chutney i love it..looks awesome n delicious..very tempting ...

    ReplyDelete
  4. very healthy n tempting chutney...good try dear.

    ReplyDelete
  5. simple and healthy dip..looks great...liked that pleasing colour Uma

    ReplyDelete
  6. Love the combo..simple and delicious chutney.

    ReplyDelete
  7. Lovely chutnery with any chaats..

    ReplyDelete
  8. Green chutney looks yummy, prefect for chaats..

    ReplyDelete
  9. My fav chutney and this making me crave for some
    :)

    ReplyDelete
  10. Hey friends! I appreciate your comments :)
    Do keep visiting!

    ReplyDelete
  11. Nice flavorful chutney. Perfect for any indian snack.

    ReplyDelete
  12. i like this chutney i do add garlic.. did u prepare it for a week looks so colorful yummy

    ReplyDelete
  13. Thanks Sridevi and Prani for stopping by! Do keep visiting!

    Hey Prani, garlic would be a tasty addition.. yes Prani, i did prepare for a week :)

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...