What if I tell you this is THE secret accompaniment to all starters, snacks and curries. I call this chutney my Evergreen Coriander chutney – not just because it is literally green, but also because it is super versatile and my go-to dip.
Made with fresh coriander and mint leaves, this chutney adds colour to the beige-est of dishes.
This evergreen chutney goes very well with Indian snacks such as samosas and chaat.
Or just take a couple of bread slices, apply a little bit of butter on two sides, then apply a little of this chutney. And voila, you have a really yummy sandwich. The list is endless really with this recipe. 1
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Servings |
small bowl
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- 2 cups Coriander leaves +stems - washed & cleaned The stems actually add loads more flavour and fragrance to the chutney
- Handful Mint leaves - washed (optional)
- 1-2 Green Chillies
- 1/2 inch Ginger
- 1 clove garlic
- 1/2 small onion (optional) Red or white onion will do
- 1 tbsp Lemon juice
- Salt to taste as required
- 1/2 tsp Chaat Masala
- 1/2 tbsp Water (based on how thin a consistency you want your chutney)
Ingredients
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Coriander Chutney Recipe
- Rinse the coriander leaves and stems and chop roughly.
- If you are using mint leaves, only use the mint leaves ( no stems). Rinse and chop coursely
- Cut the green chilli into half.
- Peel and coarsely chop the garlic, ginger and onion.
- Add the coriander leaves, mint leaves, green chillies, giner, garlic and onion to a food processor/mixer grinder.
- Grind until a smooth paste.
- Transfer to a bowl and squeeze in the juice of half a lemon and mix.
- Add a few drops of water if the chutney is too thick. While the chutney shoulldn't be too runny, it should also not be too thick.
Note: You could also add a few drops of yoghurt to the chutney and mix. It really brings out all the flaours a lot more and balances out any strong ingredients.