Corriander and Mint are both wonderful herbs which impart a wonderful unique flavour to dishes to which they are added! These two herbs are used on a large scale in Indian cooking. Both these herbs are healthy for us, having a number of benefits.
Corriander can be used for making pasted along with ginger garlic to be used in cooking or to make a variety of chutneys or just for garnishing. Corriander has anti inflammatory properties and is also beneficial to people having problems from bad cholesterol, diabetes, Alzheimers, digestive problems, etc.
Mint too is a beneficial herb having the highest antioxidant capacities of any food. It is anti inflammatory too. It is beneficial in the treatment of common cold, indigestion, IBS, etc. Again, this herb too is used in making of chutneys, parathas, biryanis, cocktails, moctails, raita, and many more delicious dishes.
Overall, we can sum up that the consumption of these two herbs is totally beneficial to us in terms of health as well as taste!
For some more chutneys, do take a look at the following recipes too….
Prep Time : 10 min
Yields : 1 cup Chutney
- 1 1/2 cup Fresh Corriander Leaves (alongwith the tender stems)
- 1/2 cup Mint Leaves
- 3 Green Chillies …. To be adjusted as per preference
- 2 tbs Roasted Bengal Gram (Daahala /Putaanyaachi Daal)
- 1 tsp Lemon Juice…. Optional
- Salt to taste
- To make Kothimbir Pudina Chatni, wash thoroughly the green chillies, corriander leaves and mint leaves and set aside to drain.
- Grind together all the mentioned ingredients adding water as required to get a smooth chutney.
- Transfer it to an airtight container and store in the refrigerator for a few days.
- Use it as required in the preparation of sandwiches, curries, or just for garnishing or an accompaniment with Instant Corn Semolina Paniyarams or some parathas.