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Bright green mint and coriander chutney with samosas and pakoras

Green Chutney (Mint and Coriander)

Fresh, zingy mint and coriander chutney with green chilli and lemon. No cooking, ready in 10 minutes, and it freezes well.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings (about 3/4 cup)
Course: Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups coriander (cilantro) leaves and tender stems loosely packed, about 60 g
  • 1 cup mint leaves loosely packed, about 25 g; leaves only, as the stems taste bitter
  • 2 green chillies or 1 jalapeño; use less for a milder chutney
  • 0.5 inch ginger about 1 cm piece
  • 1 small garlic clove optional
  • 1 tbsp lemon or lime juice
  • 0.5 tsp cumin seeds or roasted cumin powder
  • 0.5 tsp salt
  • 0.5 tsp sugar optional; balances the sharpness
  • 3 tbsp ice-cold water plus more as needed

Equipment

  • 1 Blender or mini chopper

Method
 

  1. Wash the coriander and mint well and shake off the water. Pick the mint leaves off their stems.
  2. Put everything except the water in a blender. Add 2 tablespoons of the ice-cold water.
  3. Blend in short bursts, scraping down the sides, until smooth. Add a little more cold water only if needed to keep it moving.
  4. Taste and adjust the salt, lemon and chilli. Spoon into a clean jar and press plastic wrap or a little extra lemon juice on the surface to keep it green.

Notes

Serve with: samosas, pakoras, grilled chicken or paneer, chaat, and spread on sandwiches.
Storage: airtight jar in the fridge for up to 3 days. Freeze in an ice cube tray for up to 2 months and thaw a cube or two as needed.
Keep it green: use ice-cold water and blend in short bursts, so the blender does not heat the herbs.
Yogurt dip: stir 2 tablespoons into 1/2 cup thick yogurt for a cooling dip with kebabs and tandoori dishes.