Mint and coriander chutney without onion and garlic. Also referred to as Vrat ki chutney is paired up with fasting food and is a great condiment! Simple recipe providing loads of good fresh chlorophyll and at the same time is very refreshing and tasty. Green coriander and mint dip prepared by combining yogurt with aromatic Indian spices. Prepared with fresh mint from my small window kitchen garden. Adding a full whole chili gave this dip a wonderful hot minty taste!
This chutney after grinding turned out to be too thick but as per one’s preference you can always add water to adjust its consistency. Adding lemon juice to this recipe will add another dimension of flavor.
DISCLAIMER – If you do not consume a particular veggie or spice during Navratri , feel free to leave that out and follow your family vrat guidelines.
CAN’T MAKE IT NOW, PIN IT FOR LATER?
Did you make this recipe?
Tag @Ruchiskitchen on
Facebook | Instagram | Pinterest | Twitter
With your pictures, I would love to see your yummy creations!
Vrat ki Green Chutney
- 1 small bunch of Cilantro/Coriander leaves
- 14-15 leaves of Mint Leaves
- 2 tablespoon Hung Curd (thick Market curd/yogurt)
- 1 small Tomato or 1/2 large tomato
- 1 big Green chili
- 1/4 -1/2 teaspoon Red chili powder
- Salt to taste (Vrat salt - Sendha namak)
- Assemble all the ingredients. Clean and wash mint leaves.
- Clean and wash cilantro leaves.
- Toss everything in the mixer and blend. Depending on the consistency you may add water. Adjust seasoning.
- Store it in an airtight container. It will last for 4-5 days.