Coriander and Mint Chutney
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A flavorful Punjabi chutney made by pounding fresh mint, coriander, pomegranate seeds, green garlic, green chilies, onions, and tomatoes with spices. This chutney is traditionally prepared in a mortar for the best taste and texture, offering a sweet, sour, and mildly spicy flavor profile perfect as a condiment with roti or other dishes.
00:00:15 total
Serves 4
easy
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Ingredients
- mint leaves - 250 gm (fresh, use leaves only, about 1 cup or 250 gm)
- green coriander leaves - 125 gm (fresh, use leaves and soft stems, about half the amount of mint)
- pomegranate seeds - 1 large spoonful (washed and soaked in water for 15-20 minutes, about 1 large spoonful)
- green garlic - watch the video to see (fresh bunch, optional, can substitute with regular garlic or omit)
- green chilies - 2 (2, adjust according to taste)
- onion - 2 (2 medium, chopped roughly)
- tomato - 2 (2 medium, finely chopped)
- black salt - 1/2 teaspoon (to taste)
- red chili powder - 1/4 teaspoon (to taste)
- amchur powder (dry mango powder) - 1/4 teaspoon (adds sourness)
- sugar - 1 teaspoon (adds sweetness, about 1 big teaspoon)
- water - 2 tablespoons (about 2 tablespoons from soaked pomegranate seeds water)
Instructions
- Prepare Ingredients: Wash and soak pomegranate seeds in water for 15-20 minutes. Separate mint leaves from stems (use only leaves if stems are soft). Use coriander leaves and soft stems. Chop green chilies, green garlic, onions, and tomatoes separately.
- Crush Pomegranate Seeds: Crush the soaked pomegranate seeds in a mortar or blender, reserving the soaking water.
- Prepare Mint and Coriander: Pound or crush mint leaves and coriander leaves together until they release their flavors but are not too finely ground.
- Combine Ingredients: Add crushed pomegranate seeds, green garlic, green chilies, chopped onions, and tomatoes to the mint and coriander mixture.
- Season the Chutney: Add black salt, red chili powder, amchur powder, and sugar. Mix well.
- Add Water and Adjust Consistency: Add about 2 tablespoons of the reserved pomegranate soaking water to the chutney to adjust the consistency and enhance the sweet and sour flavor.
- Serve: Serve the chutney with roti or as a condiment. It can be eaten alone or with other dishes.
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