Zesty Mint & Coriander Chutney Recipe

This fresh and zingy mint and coriander chutney is the perfect accompaniment to any Indian meal! Made with just a handful of simple ingredients, this bright green chutney takes only 10 minutes to whip up in your blender. The combination of fresh herbs, spices, and a hint of tang creates a sauce that pairs beautifully with samosas, pakoras, kebabs, or any curry. Keep a batch in your fridge to instantly brighten up your meals with authentic Indian flavours.

Ingredients

• 1 cup fresh coriander (cilantro) leaves and tender stems, roughly chopped
• ½ cup fresh mint leaves, roughly chopped
• 1-2 green chillies, roughly chopped (adjust to your spice preference)
• 1 cm fresh ginger, peeled and roughly chopped (approx. ½ tbsp)
• ½ tsp cumin powder (or roasted cumin seeds)
• ¼ tsp black salt (kala namak) - Optional, but adds a unique tangy flavour; available at Indian grocers or specialty stores.
• ½ tsp amchur powder (dried mango powder) - Optional, for extra tang; or use more lemon juice.
• ½ tsp salt, or to taste
• 1 tbsp fresh lemon juice (or lime juice)
• 2-3 tbsp cold water, or as needed for blending

Instructions

1. Combine Ingredients: Add all ingredients (coriander, mint, green chillies, ginger, cumin powder, black salt (if using), amchur (if using), salt, lemon juice, and 2 tablespoons of cold water) to your blender or food processor.
2. Blend Smooth: Blend until a smooth paste forms. Scrape down the sides as needed. Add the remaining 1 tablespoon of cold water, a little at a time, if the mixture is too thick to blend properly. The consistency should be like a thick sauce, not watery.
3. Taste & Adjust: Taste and adjust seasoning. Add more salt, lemon juice, or chilli if desired.
4. Serve: Transfer to a serving bowl.

Serving suggestions

• Samosas: The best dipping sauce for crispy samosas.
• Pakoras: Perfect with any fried Indian snack.
• Kebabs: Excellent with grilled chicken, paneer, or vegetable kebabs.
• Sandwiches/wraps: Spread a thin layer on your wraps or sandwiches.