Coriander/Mint Chutney


-serves 10-12
​Coriander-mint chutney is an Indian condiment made with fresh mint leaves, coriander leaves, green chilies, ginger and plenty of fresh lemon juice. A staple in every Indian household, this chutney is often served alongside appetizers, but also makes a great salad dressing when mixed with some creamy Greek yogurt. Ready within minutes, this chutney keeps well in the refrigerator for up to 2 weeks.

Ingredients for Coriander/Mint Chutney

2 packed cups freshly chopped coriander/mint leaves OR 1 cup mint leaves and 1 cup chopped coriander leaves
4 tablespoons lemon juice
2 fresh bird's eye chilies, chopped
2 tablespoons finely chopped onion
1 teaspoon chopped ginger
1/4 teaspoon salt

Recipe 
  • Place all the above ingredients in a blender and blend until smooth. Serve cold with fritters, kebabs or chicken tikka.
  • Coriander chutney can be stored in the fridge for up to two weeks. You may mix 4 tablespoons of plain yoghurt with 4 tablespoon of chutney for a milder version.
  • Yoghurt must be added just before serving. Use it as salad dressing, in wraps or as a dressing on steamed white fish. 
  • ​Chutney can be refrigerated for up to 2 weeks, do not add yoghurt if you would like to refrigerate it.
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