Hydroponic Coriander and Mint Chutney
A vibrant and refreshing chutney made with Eewa Farms’ hydroponically grown coriander and mint. Perfect as a dip, spread, or side.
- DIFFICULTY: EASY
- 15 MINS
Ingredients
- 1 cup fresh coriander leaves, tightly packed
- 1/2 cup fresh mint leaves, tightly packed
- 2 green chilies (adjust to taste)
- 1 small piece of ginger (about 1/2 inch), peeled
- 1 tbsp lemon juice
- 1/4 cup grated coconut (optional, for texture)
- 1 tsp roasted cumin seeds
- Salt to taste
- 2-3 tbsp water (adjust for consistency)
Method
Prepare the Ingredients:
- Wash the coriander and mint leaves thoroughly. Ensure they are fresh and clean.
- Chop the leaves roughly to make blending easier.
Blend the Chutney:
- In a blender or food processor, combine the coriander leaves, mint leaves, green chilies, ginger, grated coconut (if using), roasted cumin seeds, lemon juice, and salt.
- Add 2-3 tbsp of water gradually and blend into a smooth paste.
Taste and Adjust:
- Check the chutney for seasoning and adjust salt, chili, or lemon juice as needed. Blend again briefly if required.
Serve Fresh:
- Transfer the chutney to a bowl and serve immediately.
Serving Suggestions:
- Use as a dip for samosas, pakoras, or kebabs.
- Spread it on sandwiches, wraps, or burgers for an herbaceous twist.
- Pair it with rice, dal, or parathas for a classic Indian meal.
Pro Tip:
Eewa Farms’ hydroponic coriander and mint ensure a clean, pesticide-free taste. For a tangier chutney, add a small piece of raw mango or a few drops of apple cider vinegar.
