Growing up in an Indian household, chutneys are a must. They are an integral part of any Indian household. Whether you are eating Dosa or Adai Waffles / Lentil Waffles with tomato or coconut chutney, or samosas with cilantro or tamarind chutney, or Kati Rolls or Bombay Masala Sandwiches with chutney used as a spread, it’s always prominent in Indian food.
There are so many different kinds of chutneys prepared so many different ways, I just love the versatility of these dips. I tried to a different approach to my Roasted Cilantro Mint Chutney by roasting the cilantro and mint with some cashews, chickpea flour, and plenty of spices.
As you roast the herbs, they develop a char which carries into the final product and gives it just a hint of smoky flavor and smell when you eat it.
I’ve used this chutney recipe to eat with Adai Waffles / Lentil Waffles, Paneer Cabbage Cups, Spinach Dal Paratha, Aloo Paratha, and Avocado Roti. What will you eat it with?
From my kitchen to yours, I hope this chutney becomes a staple for you!
Roasted Cilantro Mint Chutney
Ingredients
- 2 bunches cilantro (washed, and roughly chopped )
- 3 c mint leaves (packed )
- 4 tsp kasoori methi
- 3 tsp cumin seeds
- 3 serrano peppers (chopped into thirds )
- ¼ c cashews
- 2 Tbsp chickpea flour
- ¼ c yogurt
- ½ c water
- 1" knob ginger
- 2 Tbsp mustard oil
- 3 cloves garlic
- 2 tsp garam masala
- 1 ½ tsp carom seeds
- 1 tsp fennel powder
- 2 Tbsp lemon juice
- 1 ½ tsp salt
Instructions
- Heat a large skillet on med flame and add kasoori methi to it. Dry roast for about 3-5 minutes until it starts to give out an aroma and turns slightly golden red. Remove from pan and set aside.
- In the same pan, add 1 Tbsp mustard oil. Add in the cumin seeds and wait for them to start spluttering.
- Add in the serrano peppers and cashews and roast until the cashews are slightly red and the peppers have a char on them.
- Add in the chickpea flour and cook until the flour also starts to turn golden red. If the flour is not cooked all the way, you will get a gritty taste in the chutney.
- Now add in the cilantro and mint leaves. Saute these until they have a light char on them. Turn off heat and transfer this mixture to your blender.
- Add yogurt, ginger, garlic, roasted kasoori methi, and water. Blend to a smooth consistency.
- Transfer chutney to a bowl and add in the salt, carom seeds, remaining 1 Tbsp mustard oil, and garam masala. Mix well.
- Enjoy with your favorite foods!
