Ingredients
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1 large bunch Coriander Leaves(keep the tender stems, they have maximum flavour)
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1/2 bunch Mint Leves(only use the leaves and soft top stems; discard the hard bottom stems)
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2 pieces Green Chilies
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2 tbsp Gathiya(if you don't have this, you can substitute with 1 tablespoon of roasted peanuts)
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salt
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1/2 Lemon Juice
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4 to 5 pieces Iced cubes(it helps prevent the greens from turning black)
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waterJust a splash as needed for blending
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2 slices Bread Slicesper sandwich
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1 slice cheese slices
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ButterA small amount for toasting (ghee works great too)
About
Always running late in the mornings? 🏃♀️⏰ Kangna and I are solving the ultimate morning rush problem with this super versatile Coriander Mint Chutney!
It takes just a few minutes to prepare and stays fresh in the fridge for 6 to 8 days. Don’t throw away those coriander stems—they hold so much flavour and are perfect for keeping our kitchens zero-waste. 🌿
Pro tip: Add a little lemon juice and a few ice cubes to your mixer grinder. It keeps the chutney vibrant and bright green instead of turning black from the heat of the blades.
We love using this as a base for a quick 5-minute Cheese Chutney Toast Sandwich when there is absolutely no time to cook.
Approximate Nutritional Values (Per Sandwich):
Calories: 250 kcal
Protein: 9g
Carbohydrates: 28g
Fat: 12g
The fresh herbs also provide a fantastic boost of Vitamin C and antioxidants to start your day.
Steps
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1
Done
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Pluck the mint leaves from their hard stems. Leave the coriander on its stems. Remove the tops from the green chilies. Wash everything thoroughly under running water. |
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2
Done
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Always use the smallest jar (the chutney jar) of your mixer grinder for the smoothest texture. First, add the gathiya (or peanuts) and salt to the empty jar. Grind this into a dry powder. This creates a binding base so your chutney doesn't become watery. |
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3
Done
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Add your washed coriander, mint leaves, and green chilies directly into the jar over the powdered gathiya. |
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4
Done
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Squeeze the juice of half a lemon into the jar and add the ice cubes. This step is crucial to retain that vibrant green color. Add a tiny splash of water if needed. |
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5
Done
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Run the mixer for about a minute, then stop and open the lid to push the leaves down and mix it up. Continue blending in short bursts until you have a smooth, beautiful green chutney. |
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6
Done
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Transfer the chutney to an airtight glass container. It will stay fresh in the fridge for 6 to 8 days. |
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7
Done
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Take a slice of bread and generously spread your freshly made green chutney on one side. |
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8
Done
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Place a slice of cheese directly over the chutney and cover it with a second slice of bread. |
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9
Done
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Heat a pan or tawa and add a little butter. Place your sandwich on the pan and toast it until the bread is golden brown and crispy on both sides. |
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10
Done
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Slice the sandwich in half and serve warm with the melted cheese. Enjoy! |
