Cilantro Mint Chutney Cube
This is a recipe for a large batch of cilantro mint chutney (coriander mint chutney) that is easy to freeze in small portions and stays good for 1-2 months. It has a bright green color and an amazing combination of spicy, tangy, salty, and sweet flavors. Mix it with yogurt to make a dip or serve it with sandwiches, pakodas, dhoklas, vadas, etc. as an accompaniment or use as an ingredient while making the chaats.
1 large Bunch Fresh Cilantro (fresh coriander leaves)
¾ to 1 cup Mint Leaves
1/4 cup Peanuts
2-3 Green Chilies (to taste)
1/2 tablespoon chopped Ginger
3-4 Garlic Cloves
1 tablespoon Sugar, optional
1/3 to 1/2 teaspoon Salt, or to taste
2-3 tablespoons Lemon Juice
1/2 cup Water (more or less to adjust the consistency)
  1. Wash and clean cilantro leaves and mint leaves. Cut cilantro into big pieces.
  2. In a blender or a mixer grinder, add 1/4 cup peanuts, 2-3 chopped green chilies (to taste), 1/2 tablespoon chopped ginger, 3-4 garlic cloves, 1 tablespoon sugar (optional), 1/3 to 1/2 teaspoon salt (or to taste), 2-3 tablespoons lemon juice and 3/4 to 1 cup mint leaves.
  3. Add fresh cilantro (1 large bunch of fresh coriander leaves) and 1/2 cup water.
  4. Blend until smooth. If required, add more water to get the desired consistency. Taste for the seasonings and add more if required. Cilantro mint chutney is ready. Store it in an airtight container in the refrigerator and consume it within 4-5 days.
  5. If you want to freeze the chutney and use it later, follow this steps. Transfer the chutney to an ice cube tray. Cover it with a lid or a plastic wrap. Place it in the freezer for 6-8 hours or until the chutney is frozen.
  6. Remove the ice tray from the freezer and remove the plastic wrap.
  7. Twist the ice cube tray a little bit so the chutney cubes can be easily separated from the tray.
  8. Transfer the chutney cubes to a jar or a Ziplock bag and store it in the freezer. They stay good for 1-2 months. Whenever you need the chutney in the future, just microwave the chutney cubes for 15-20 seconds in a glass bowl or thaw them on the countertop for 30 minutes.
Tips and Variations:
  • Use dalia (roasted chickpeas) or almonds instead of peanuts for variation.
  • Add 2 tablespoons chutney to 1/2 cup yogurt to make creamy yogurt dip with chutney.
  • Adjust the amount of green chili to make it more or less spicy.
  • Sugar is an optional ingredient in the above recipe.
Taste: Spicy, tangy, salty and mild sweet
Serving Ideas:  Serve cilantro mint chutney with tikki, pakora, dhokla, etc., or use it as a spread for sandwiches, paratha, or paneer tikka wrap.

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