Coriander & Mint Chutney

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Traditionally this dip/chutney has been used as a side, as a spice or as an accompaniment. It is a must if you are making any sort of Indian street food.

The sweet Tamarind chutney, which is the second chutney that must be used in all Indian street food is a bit laborious to make and for Diwali, I love the Maggie Tamarina Chutney and in the interest of time, I don’t mind not making the second chutney from scratch. Best of all, my local Tesco stocks the stuff!

But buying Green Chutney of the shelf – It’s a NO-GO in my family. It can make or break every dish it goes into. This is the spicy stuff and it has to be JUST RIGHT!

It also traditionally is made purely of coriander/cilantro. I like to push boundaries a bit and shocked my mother-in-law when I took the recipe she’s famous for & made it just that little bit mine! Who would have thought adding mint to it, would elicit such shock!

Prep Time: 5-8 minutes

Cook Time:  5 minutes

Makes enough for 10 or for freezing for later use.

Ingredients:

Coriander – 2 thick bunches

Mint – 1 thick bunch

Finger Green Chilies – 9-10

Ginger – Peeled – 2 inch knob

1 small onion

Sugar – to taste

Salt – to taste

Lemon juice – to taste

Water

How to put it together!

Before you go any further, for this recipe you must have a Food Processor/Liquidizer. If you don’t, well it’s going to be a near impossible task.

Put the peeled onion, cut in half into the food processor followed by the peeled knob of ginger, finger chillies (with the stems cut off). Grind into a fine paste. If your processor isn’t making it into a fine paste – Don’t worry yet!

Wash the mint leaves and take them individually off their stems. Put the leaves into the food processor with a  little bit of water to help the liquidation process.

In the meantime, wash the coriander leaves thoroughly. Cut off the roots and put the coriander in the food processor, stems and all! (I hate waste)

Add a dash of lemon juice, ¼ cup of water, salt, sugar and process away. Keep adding a little lemon juice to help in the process. Once all the leaves have been pureed and it looks like the picture attached, do a taste test. It should be quite spicy, a little sweet and sour all at the same time! Add green chilies, lemon juice or sugar to adjust the spice levels.

Voila – Coriander Mint Chutney in a jiffy!

Tip: The temptation to buy little packets of washed coriander is there – I understand, but don’t do it! They are prepared, won’t have a deep green color and will cost the earth if you want to make a decent quantity of chutney.

Some people use garlic in their green chutney. I prefer the taste without. Have a go with a few peeled pods ground into your chutney and make up your own mind!

You can freeze the leftovers in small containers or leave it all in the fridge. It will last 3-4 days in the fridge.

Serving suggestions: In Bhel Puri, Sev Puri, all kinds of chaats, as a sandwich spread (tastes great in a sandwich toasted with cheese) and as a side for all kinds of Indian dishes.

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One thought on “Coriander & Mint Chutney

  1. CL2YM6hlO November 15, 2012 at 9:45 pm Reply

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