![]() ![]() The base chutney is much stronger than the variation with the yogurt, so if you’re not big on the strong flavour of the mint and green chilies (note that the green chilies are optional though!), then this will help offset the heat. The base variation is more of a home-style recipe, whereas adding the yogurt makes it more of a restaurant-style variation. This recipe will show you how to make two types of cilantro mint chutney. If you’ve seen my other recipes, you’ll see that I either use cilantro in or as a garnish for so many dishes! It really adds tremendous flavour, and I couldn’t cook without it! If you haven’t used mint much before, go easy because it definitely has a very strong flavour! A little will go a long way! The mint will not only enhance the flavour, but it will add a lovely green colour! In Indian cuisine, coriander (cilantro) and pudina (mint) are staple herbs. ![]() ![]() What’s great about this recipe is that it freezes well, so you won’t have to worry about it going bad! You could make as much as you’d like and always have some on hand when you feel like it! Even if you don’t freeze it, it’s nearly effortless to make, so don’t worry about that! When I know I’m going to be making lots of goodies such as appetizers, burgers, snacks and rolls, I like to make a big batch of this cilantro mint chutney. I love to make this chutney to pair with my Juicy Chicken Seekh Kebab Rolls and The BEST Chicken Tikka at Home. If you’ve been at any Indian restaurant, you know that they’ll serve a green chutney with popular dishes such as snacks including samosas and pakoras, appetizers such as chicken tikka, and many Indian street foods including many rolls. ![]()
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