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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.
coriander/mint chutney recipe

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 yogurt with 4 tablespoons of chutney for a milder version.
  • Yogurt 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 yogurt if you would like to refrigerate it.

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  • COMMUNE KITCHEN
  • COOKING CLASSES
  • TEAM BUILDING
    • Mystery Box Challenge
    • The Secret Ingredient Challenge
    • Team-Building Cooking Class
    • Go local!
    • Pizza/Pasta Party
    • OUR MENUS
  • PRIVATE COOKING CLASSES
  • KITCHEN RENTAL
  • RECIPES
    • Chicken
    • Beef/Lamb
    • Egg
    • Vegetarian
    • Vegan
    • Seafood
    • Desserts
    • Salads
    • Gluten-Free Recipes
  • PRODUCTS
  • BLOGS
  • FOOD TOURS
  • CONTACT US
  • ABOUT US
  • PHOTO GALLERY
  • MEDIA
  • OUR SUPPLIERS