Indian cuisine · Salads & Mezze

Mint-Coriander Chutney

A vivid green paste of mint, coriander, and green chillies, blended creamy with lime and yogurt.

Ingredients · for 4 servings

• 1 bunch coriander
• 1 bunch mint
• 2 green chillies
• 1 piece ginger (2cm)
• 1 tsp cumin
• 3 tbsp yogurt
• 1 lime
• 1/2 tsp sugar
• Salt

Instructions

1. Wash the coriander including its tender stems and only the mint leaves, then shake very dry — wet herbs will water down the chutney.
2. Slit the green chillies lengthwise and deseed for mild heat, peel the ginger, and roughly chop both.
3. Toast the cumin in a dry pan over medium heat for 1 minute until fragrant, then crush coarsely in a mortar.
4. Finely blend the herbs, chillies, ginger, cumin, sugar, salt, and 2 tbsp of ice-cold water — cold water keeps the green vivid.
5. Stir in the yogurt and lime juice and adjust the seasoning; the chutney should drop thickly off a spoon, not pour.
6. Chill for at least 30 minutes and serve with paneer tikka, samosas, or chaat — it keeps for 3 days in a sealed jar.