Chutney & Sauce

Coriander Mint Chutney

Name: Coriander Mint Chutney
Total time: 5 min
Yield: 7 servings
Cuisine: Indian
Ingredients: 250 g fresh coriander leaves; 50 g fresh mint leaves; 6 garlic cloves; 3 green chillies (reduce for less heat); 1 tsp cumin seeds; 4 tbsp lemon juice; salt

This bright green chutney is the all-purpose pairing for anything grilled, fried or stuffed. The mint lifts the coriander, lemon keeps it sharp, and just enough green chilli gives it backbone. Ready in five minutes and better than anything from a jar.

5 minServes 7 medium

Method

Add the coriander, mint, garlic, green chillies, cumin seeds, lemon juice and salt to a blender.
Blitz to a fine, smooth paste. Add a tablespoon of water if the blender needs help getting started.
Taste and adjust salt and lemon. Serve immediately or store in the fridge for up to 2 days.

Cook's note. For the freshest colour, blend just before serving — the chutney oxidises and darkens if left out for long.

The story

Dhaniya pudina chutney — coriander and mint sauce — has been a feature of North Indian cooking for centuries, appearing alongside kebabs, chaat and freshly baked breads. Every household has a slightly different balance of the two herbs, and the proportion of mint to coriander is one of those quietly personal cooking signatures.