Coriander And Mint Chutney
5m prep 0s cook 5m ready
PREP: 5 MINUTES • MAKES 1 CUP If you take one chutney away from this book, please learn this one. It is the cornerstone of any Indian banquet because it brings all the fresh green heat and sharpness that might be missing from any of the dishes. It is used as a seasoning almost, kind of in the way you might use ketchup with a cooked breakfast as a way to make up for any of the flavour gaps between various elements.
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.1 mg
- Iron: 0.66 mg
- Magnesium: 8.58 mg
- Phosphorus: 17 mg
- Potassium: 147 mg
- Zinc: 0.07 mg
Let's Cook
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Step 1.
Roughly chop the leaves and stalks of a small bunch of fresh coriander/cilantro. Pick the leaves from a small bunch of fresh mint. Deseed and finely chop 1 green chilli. Peel a 2cm/¾ inch piece of fresh root ginger.
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Step 2.
Place the chopped coriander, mint leaves, green chilli, ginger, 1¼ tsp ground cumin, 1 tsp ground coriander, and the juice of ½ lemon into a blender. Pulse until a smooth paste forms.
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Step 3.
Season the chutney with salt to your liking. Transfer to a container and refrigerate; it will keep for up to 3 days.
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