Looking for a refreshing and flavorful dip to accompany your snacks or meals? Look no further than this mint coriander dip recipe. Bursting with the vibrant flavors of fresh herbs, tangy lemon juice, and creamy yogurt, this dip is sure to be a hit at your next gathering or as a quick and easy appetizer. In this blog post, we'll share step-by-step instructions on how to make this delicious dip, as well as some tips for serving and storing it. Get ready to elevate your culinary game with this mouthwatering mint coriander dip!
Pudina or Mint chutney is a popular Indian dip recipe which is popularly served with street foods. In many of the recipes here I have mentioned mint coriander chutney; finally here I am posting the recipe for this delicious side dip. Homemade Pudina chutney is sweet and sour in taste, which tastes well with fritters, parathas, kabab and any other fried food too. Try my vegetarian dip ideas at home and take your simple food to another level.
The key ingredient for this vegetarian dip recipe is freshness; always use fresh mint and coriander for this recipe. You can keep pudina chutney in fridge for a few minutes before servings and serve cool. This flavorful mint coriander chutney recipe is so easy to make and super quick.
Mint Coriander Dip Recipe
To make this homemade Pudina chutney no preparation or many ingredients are required, it gets ready within 1`0 minutes and the taste lasts longer. I like to make mint coriander chutney recipe a little flakey, but you can make it very smooth as well. This is basic mint coriander chutney recipe but you can add garlic cloves to give a different flavor. Once you learn how to make mint dip, I am sure that you will make it every week.
Let us have a look at homemade Pudina chutney recipe and ingredients:
Preparation Time: less than 5 minutes. Cooking Time: 5 minutes. Servings: 4.
Ingredients to Make Mint Coriander Dip:
Ingredients to make mint coriander chutney
- Fresh Mint leaves: 200 g.
- Fresh coriander leaves: 150 g.
- Jaggery: 50 g.
- Green chilly: 2.
- Lemon juice: 4 table spoons.
- Salt: to taste.
- Ginger: 1 ½ piece.
- Cumin seeds: 1 tea spoon.
- Water: ¼ cup.
Method to Make Mint Coriander Dip:
- Wash mint and coriander thoroughly.
- In a grinder add all the ingredients and churn to make smooth/flakey paste.
- Add all ingredients in grinder and churn
- Garnish with chili flakes (optional) and serve with fritters, parathas, kabab or any other fried food.Garnish with red chili flakes and serve
Experts Tips to Make Mint Coriander Dip:
- You can add 1 clove of garlic to give this vegetarian dip a different flavor.
- You can make this mint chutney and keep in fridge for 2-3 days.
- Instead of lemon you can add dry mango powder, raw mango, lemon juice with zest as well.
The Mint Coriander Dip is a refreshing and flavorful addition to any meal or snack. Its vibrant green color and aromatic herbs make it a delicious and healthy choice. Whether you're serving it with chips, veggies, or as a condiment for sandwiches and wraps, this dip is sure to impress your guests. The combination of fresh mint and coriander leaves creates a tangy and zesty flavor that will tantalize your taste buds. If you try this recipe, we would love to hear your feedback! Let us know in the comments how you enjoyed this Mint Coriander Dip.
Frequently Asked Questions
Why do you use mint and coriander in your food?
Aids in Digestive Issues: Digestive problems are fairly prevalent in India. Therefore, when creating coriander and mint chutney, we add lemon, black salt, cumin, green chili, asafoetida, ginger, and garlic. This not only helps with digestion, but also enhances the flavor of the food.
Can I freeze coriander and mint?
Coriander and mint leaf stems should be free of decaying leaves and roots. For at least 30 minutes, soak them in water that has been seasoned with salt and turmeric powder. Drain well after washing. Put them in the freezer section.
How long can you store mint?
It should be kept in the refrigerator for 3 to 5 days to keep it at its freshest. How to keep mint leaves fresh: Put the leaves in wet paper towels, then sealless the towels in a plastic bag. Keep chilled for up to three days.