Mint-coriander chutney to go with rice pulao, an Awadhi recipe

Anisha
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This recipe comes from Lucknow kitchens. It goes well with Awadhi cuisine, especially the biryani and kababs. It is a great accompaniment with snacks like samosa, pakora, spring roll, and staple rice dishes like khichri and pulao.

Ingredients for making green mint-coriander chutney:

Coriander dhaniya pudina Awadhi chutney recipe

  • Mint: 1 small bunch
  • Green Coriander: 1 small bunch
  • Yogurt/Dahi: 4 tbs
  • Cumin/Jeera seeds: 1 tsp
  • Green chilly: 3
  • Water: 2 tbs
  • Salt to taste

Method for making green mint-coriander chutney:

Coriander dhaniya pudina Awadhi chutney recipe

  1. Separate the mint leaves from the stem.
  2. Roughly chop the bunch of coriander, stem and all.
  3. Wash the greens thoroughly.
  4. Take all the listed ingredients in a mixer blender. Blend together.
  5. Serve at room temperature.

Ayurvedic impact

This is a cooling recipe for high pitta in summer. The mint, coriander, cumin and yogurt are cooling. The green chilly and the yogurt if it is sour is pitta aggravating, though.




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