Coriander AND MINT Chutney
- 5m Prep Time
- 0sCook Time
- 5m Ready In
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.
Ingredients
- 1 bunch fresh coriander/cilantro roughly chopped
- 1 bunch fresh mint
- 1 green chilli deseeded and finely chopped
- 2 fresh root ginger peeled
- 6.16 ml ground cumin
- 4.93 ml ground coriander
- 0.5 lemon juiced
- salt
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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 bunch fresh mint
- 6.16 ml ground cumin
- 4.93 ml ground coriander
- salt
Prepare
- 1 bunch fresh coriander/cilantro, roughly chopped
- 1 green chilli, deseeded and finely chopped
- Peel 2 fresh root ginger
- Juice 0.5 lemon
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.