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

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:

• 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:

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.

Anisha