Green Mint Coriander Chutney

Green chutney or hari chutney is a tempting accompaniment made with fresh mint and coriander and used in Indian cuisine. It is slightly spicy, tangy and ever-so-slightly sweet making it a great chutney for street food chaat recipes.

Mint and Coriander Chutney

This refreshing green chutney is typically served alongside:

• chaat recipes such as Papdi Chaat , Smashed Potato Chaat or Dahi Sev Puri .

• Dhokla – green chutney goes best with spongy Khaman Dhokla or Khatta Dhokla

• Samosas and Khasta Aloo Matar Kachori or Garlic Lilva Kachori

This chutney is best for chaat with Gujarati Date and Tamarind Chutney and Red Garlic Chutney

We do not add garlic into this green chutney as our Red Garlic chutney will have it for the chaat. As this chutney does not have any garlic it can be eaten by Jain people or for those who like to use no garlic chutney recipe.

Ingredients for Indian Green Chutney for chaat

1. Mint is known as Phudina , easily available anywhere. Fresh and good quality mint is very important.

2. Coriander is known as Dhaniya or Kothmir. Good quality and fresh coriander lend freshness and delicate flavours to the chutney.

3. Green Chillies , if you can’t find Indian varieties you can use Jalapeno or Thai varieties too.

4. Lemon/lime juice , fresh is the best but bottled one is fine too.

5. Sugar , regular granulated sugar, for vegan option make sure you check if it is suitable or not.

6. Ginger , it is optional.

How to make Mint and Coriander Chutney for chaat

• Blend until smooth or achieved the desired consistency.

● Go easy on the water at first and add more as you need.

TIP: If your blender can handle crushing ice, add ice cubes 🧊 instead of water to keep the chutney extra green and vibrant 🥬

Variation of Green Chutney

● Add some fresh or desiccated coconut to this chutney while blending.

● If you love garlic and onion in a chutney add a small amount, keep in mind this version may not stay fresh for a longer period.

● To make Gujarati style chutney , add some Daria (roasted chickpea) and whole cumin seeds.

● For extra zing, you may add black salt and amchoor powder too.

How to store Green Chutney

This chutney keeps well in the fridge for around 5 days stored in a sealed jar or container.

I have noticed that the chutney does become dark quite quickly so it is best to make this chutney on the day of serving, especially if you want that eye-catching green colour.

You can add more lemon/lime juice to prevent the chutney from going dark but you risk making it far too sour.

This chutney is easily freezable too. Simply place into ice cube trays and once frozen, transfer to a resealable freezer bag,

Leftover Green Chutney

If you have leftover green chutney, here are some ways that we like to use it up:

• It also goes in our Three Layer Sandwich Dhokla – chutney should be a little thicker

• Bread Pakora with Aloo and Chutney Stuffing – the chutney for these bread pakoras should be a bit thicker

Green Mint and Coriander Chutney (Chutney for Chaat)

Ingredients

• 50 g mint leaves
• 150 g coriander leaves
• 3-4 green chillies
• 2 tbsp. lemon juice
• 2-3 tbsp. sugar optional
• 1 inch ginger

Instructions

• Clean and wash mint and coriander leaves.
• Remove the stems of the chillies and peel the ginger.
• Place everything in a blender along with some salt and ice water.
• Blend until you have smooth chutney.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Green Mint and Coriander Chutney (Chutney for Chaat)

Ingredients

• 50 g mint leaves
• 150 g coriander leaves
• 3-4 green chillies
• 2 tbsp. lemon juice
• 2-3 tbsp. sugar optional
• 1 inch ginger

Instructions

• Clean and wash mint and coriander leaves.
• Remove the stems of the chillies and peel the ginger.
• Place everything in a blender along with some salt and ice water.
• Blend until you have smooth chutney.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Kick-start your day with these 5 ingredients Eggless Buckwheat Pancakes that are packed with protein , contain no added refined sugar and are gluten-free . The end result is a soft and fluffy pancake that can be topped with whatever you fancy! Treat yourself to a Ruby Chocolate Latte while you’re at it.

Perfect for Shrove Tuesday or Pancake Day!

Buckwheat or Kuttu ke atta Pancakes

We have chosen to use buckwheat flour or kuttu ke atta (in Hindi) in our pancakes

Some of our other eggless pancake recipes include:

• Eggless Amaranth Flour pancakes

• Mango Pancakes with Coconut Eggless

• Buckwheat flour – using buckwheat flour makes these gluten-free pancakes .

• Banana – pick the ripest banana for this recipe as we want sweet and soft bananas – making this a great option for using up bananas that are ripening fast!

• Milk – we have used skimmed milk to keep the fat content down, but you can use semi-skimmed or whole milk if you prefer

• Baking powder don’t use stale or expired baking powder.

• Oil any flavourless oil works fine, we have used sunflower oil.

Equipment : we have used a mini cast iron pan but you can use any non-stick frying pan.

Using a blender is ideal as there is less cleanup required and less tiring than mashing and whisking by hand!

Can I make these pancakes vegan

Absolutely! Just substitute the milk for any non-dairy milk for great-tasting vegan pancakes. There will be no change to the texture or the cooking process of these pancakes.

How to make Eggless Buckwheat Pancakes with 5 ingredients

1. Place the buckwheat flour, banana, milk and baking powder into a blender and blend until smooth.

2. Heat a flat non-stick pan or cast iron pan and add oil. Pour batter onto the pan.

3. Cook until you can see small bubbles forming.

4. Flip the pancake and cook on the other side. Serve!

We served ours with fresh berries and organic date syrup.

Alternatively, you can bake these pancakes too, six at a time. It will only take 15 minutes in the oven.

Variations and Toppings

Further suggestions:

In addition to buckwheat flour, you can add plain flour, almond flour or spelt flour.

You could add chocolate chips to the batter.

Top with whatever fruit is in season.

You can use agave syrup or honey alternatively to date syrup. I love using this coconut syrup

More Buckwheat flour recipes

1. Farali Masala Puri (Kuttu ki Masala Puri) ideal for hindu fast . 2. Rosemary & Sundried Tomato Buckwheat Soda Bread

2. Hazelnut butter, Buckwheat and Honey Cookies

EGGLESS BUCKWHEAT PANCAKES

Ingredients

• 2 cup buckwheat flour 250g
• 2 cup milk 460ml
• 1 large banana ripe
• 2 tsp. baking powder
• 3 tbsp. Oil

Instructions

• In a blender blend milk, banana, flour and baking powder until you get a smooth batter.
• Heat cast-iron skillet on low heat (If using non-stick heat on medium heat)
• Grease the skillet with the oil using pastry brush.
• Pour a couple of tablespoons of batter.
• Let the bubbles appear on the surface and wait until the shine goes away, flip the pancake using a spatula.
• Let the pancake cook another side too then remove and serve.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.