A simple chutney made with fresh cilantro/coriander, mint and radish. This is a spicy, savory chutney unlike the fruity pulpy and sweet chutney usually served in America and the European countries.
The recipe is fat free and nutritious with all fresh and raw ingredients. So indulge and put it to different uses.
In India, chutney of this kind are usually used as condiment with grilled meat (chicken tikka, malai tikka etc) and starters like pakoras or papads. They are also used a side dish with flat bread or even as a spread to make sandwiches, mostly at the western regions of India where the “green chutney” sandwiches are immensely popular. The chutney of this kind work as fantastic marinades for grilling too, as a dressing or they can be the base for sauces for a dish. There are many uses; get creative with it and enjoy.
I have posted a Coriander & Mint Chutney before. This is a similar kind, but I have used radish here. The consistency changes and becomes thicker and the spicy radish adds a nice flavor and zing. If possible, do use the long white radishes. The mint is from my garden, probably the only thing growing well other than a couple of cantaloupes (fingers crossed), a few chili peppers and a couple of things not worth mentioning at this time, for we are yet to see the fruits.
On a side note, I will be away for a couple of weeks. I will answer all the mails and questions once I am back!
Mint, Coriander and Radish Chutney
Ingredients:
- 1 bunch fresh cilantro/coriander
- 1/2 cup fresh mint
- 1/2 cup chopped radish
- 8 cloves of garlic, peeled
- 2 jalapeno pepper, chopped
- 1 tablespoon cumin seeds
- salt
- 1 teaspoon sugar
- 2 tablespoons lime juice
- 1/2 cup water
Preparation:
Wash the leaves and the radish thoroughly till all the dirt runs out. Remove and discard the stiff stems. Tear the leaves and tender stalks in smaller pieces; don’t worry if they are not even.Chop the radish.
Blend everything together till smooth.
Serve as a condiment or dip or use it whatever way you would want to – the possibilities are endless.
The chutney freezes very well. You might notice that the color gets a shade darker when it sits in the freezer, but it tastes the same. It could be frozen for a few months. The chutney is on its way to Jaya’s Back to Basics.
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Whoa.. Radish in chutney sounds like a fab idea. I am just trying to imagine the flavor it could bring in to the minty chutney.
Adiing radish is new to me….sounds grt…one thing to ask it will not have the wild smell of raw radish, right??
Adding radish is new to me….sounds grt…one thing to ask it will not have the wild smell of raw radish, right??
A very fragrant chutney!
Cheers,
Rosa
This looks great. I’ve made tamarind but not green chutney before. What’s more I never would have thought to add radish. Great idea.
I like that you added radish. That’s something new to me. Looks inviting!
Radish in Chutney sounds interesting. But looking at the final result the preparation looks simply mouthwatering. Wonderful clicks.
Deepa
Hamaree Rasoi
love this chutney …looks so colorful n healthy …very new combo for me …bookmarked ..thanks for sharing dear ….happy friendship day
Satya
http://www.superyummyrecipes.com
I have a big bunch of coriander, I can try to make your coriander mint chutney, it seems delicious…I tried once using parsley instead of coriander, it was super awful…I read some recipes with tomatoes too, do you think it will taste good with them?
delicious lookin chutney
Oh my goodness. I just have to stop visiting your site. Everytime I come here there is one more recipe I have to try. Delicious and another wonderful way to use our ever growing out of control mint.
Good dressing
Wonderful and tempting chutney
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