MINT AND CORIANDER CHUTNEY WITH RAW MANGO (DHANIYA PUDINA AUR KACHCHE AAM KI CHUTNEY)

Chutneys are an integral part of indian cuisine. We all love chutneys be it with our samosas, pakoras, chaat or just as an accompaniment to our food.
Whenever I make dhaniya (coriander) chutney I add a bit of amchur (dry mango powder) or lemon to it, just to get the tanginess but when it is mango season I always make chutney with raw mangoes which makes it so much more refreshing and just so yumm.

INGREDIENTS

1/2 cup dhaniya (coriander leaves)

1/2 cup pudina (mint leaves)

1 small kachcha aam ( raw mango)

3-4 cloves of garlic (optional)

1/2 inch piece of ginger

1-2 green chillies
1/2 tea spoon black salt (optional)

1 tea spoon salt or add according to your taste

METHOD

1. Remove the stems of coriander and mint. Wash them thoroughly.
2. Peel the raw mango and chop it roughly. Peel the garlic cloves if using.
3. Add all the ingredients to a grinder jar and blend with a little bit of water to form a smooth paste.
4. Check salt add more if required. Serve with samosas, pakoras, chaat or any other snacks. The chutney can be stored in an air tight container in the refrigerator for 3 - 4 days.

PICTORIAL GUIDE

1. Remove the stems of coriander and mint. Wash them thoroughly.
2. Peel the raw mango and chop it roughly. Peel the garlic cloves if using.

3. Add all the ingredients to a grinder jar and blend with a little bit of water to form a smooth paste.

4. Check salt add more if required. Serve with samosas, pakoras, chaat or any other snacks. The chutney can be stored in an air tight container in the refrigerator for 3 - 4 days.

                                             HAPPY COOKING!! 😊