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Cranberry Mint Coriander Chutney / Dip / Condiment

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Cranberry Mint Coriander Chutney or Green Chutney is a flavorful condiment or chutney served with Indian appetizers or chaat recipes. Green chutney is made with cranberries, coriander, mint and some Indian spices. Unique aroma of green chutney is absolutely amazing and enhances the taste and flavor of any dish!!

Cranberry Mint Coriander Chutney or Green Chutney is a very popular chutney recipe from North India. Cranberry mint coriander chutney is a very refreshing and flavorful dip/sauce served with starters. The tanginess from the fresh cranberries, minty flavor from mint and coriander gives this chutney a very refreshing flavor. Traditionally, mint coriander chutney is made using lemon juice. Adding fresh cranberries gives this chutney a very distinct tangy flavor and a vibrant reddish green color. This chutney goes well with many of the Indian starters, such as kebob, tikkas, samosa, pakoras (fritters) or even with Indian chaat recipes such as Ragda Pattice, Pani Poori, Bhel Poori, Sev Poori, Aloo Tikki.

 

There are many ways you can make this chutney. The proportion of coriander, mint, green chili, cranberries may be adjusted as per taste. Some like more coriander and less mint, as mint is quite strong herb. Some like it mildly spiced,  wheres others like it more spicy, add green chili as per taste. Cranberries add tangy flavor to it, thus giving chutney a nice reddish-green color.

I love to have chutneys at all times in my home, be it sweet and tangy Tamarind Chutney (imli ki chutney), coriander mint chutney or cranberry mint coriander chutney. These chutneys are a must have in my family. These chutneys come in so handy for making a variety of Indian recipes.

 

How to make Coriander Mint Chutney?

I normally take one bunch of coriander leaves (around 2 cups) and half a bunch of mint leaves (around 1 cup). Wash the coriander and mint leaves thoroughly, add the leaves to a blender. Add cranberries, ginger, green chili as per taste, roasted cumin seeds powder, black salt. Grind to a smooth paste, if required add 1-2 TBSP of water for grinding. Adjust the seasoning – salt as per taste. Mix well and store it into a air tight container in refrigerator. Enjoy this refreshing and flavorful chutney with your favorite recipes 😋

 

Tips and Tricks

  • 2:1 proportion of coriander and mint gives a nice balance of flavors to this chutney. But you can add more or less depending upon your taste. Some like less mint, as mint is a very strong herb.
  • I like to use the coriander leaves plus stems as well in this chutney. I think the stems pack a lot of flavor and nutrients value to this chutney.
  • Green chili add heat to this chutney. For milder flavor reduce green chili.
  • Cranberries add nice refreshing and tangy flavor to this chutney.

 

How to serve Coriander Mint Chutney?

I like to serve this cranberry mint coriander chutney with many Indian chaat recipes such as Ragda Pattice, Pani Poori, Bhel Poori, Sev Poori, Aloo Tikki, and/or appetizers such as Pakoras (fritters), Samosa, Dahi Vada, tikkas.

How to store Coriander Mint Chutney?

  • The cranberry mint coriander chutney stays fresh for 2-3 days into a refrigerator. Store it in a air tight container.
  • I personally prefer fresh chutney, since it takes no time to make this chutney. But you can also freeze the chutney for later use as well. The chutney freezes well. You can store this chutney in freezer for upto a month. Defrost it in the refrigerator prior to use.

Cranberry Mint Coriander Chutney / Dip / Condiment

Cranberry mint coriander chutney is a very refreshing and flavorful dip/sauce served with starters.
Course Condiements
Cuisine Indian
Keyword cranberry mint coriander chutney, mint coriander chutney, green chutney, hari chutney
Prep Time 5 minutes
Total Time 5 minutes
Author Jyoti Behrani

Ingredients

  • 1 cup fresh mint leaves
  • 2 cup fresh coriander leaves
  • 1/4 cup cranberries ,fresh or frozen
  • 2-3 green chili
  • 1/2 inch ginger
  • Salt to taste

Instructions

  • Chop the coriander leaves and stems. Pluck mint leaves.
  • In a colander, add coriander and mint. Rinse it thoroughly under running cold water few times. Drain it well in the colander.
  • Add all the ingredients into a blender. Add some water and grind it to a smooth paste. 
    Note: Add 1-2 TBSP of water if required to grind the chutney.
  • Adjust the seasoning (salt) as per taste. 
  • Transfer the chutney into a clean glass airtight container and store it in a refrigerator. Enjoy cranberry mint coriander chutney with your favorite appetizers!!

Notes

  1. Cranberries add tanginess to the chutney, can be substituted with some lemon juice.
  2. Adjust spiciness as per taste.
  3. Chutney stays fresh for 2-3 days in refrigerator.

 

 

 

 

 

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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