This spicy and tangy Indian green chutney is a no-cook coriander and mint dip. An essential accompaniment to chaat, Indian snacks, and sandwiches, it will add zing to most dishes beyond the Indian cuisine too!
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: Kitchen essentials, no-cook recipes
Cutting Board and knife
2cupfresh coriander leaveswith their stem
1cupfresh mint leaves
2green chilies(or to taste)
to tasteto taste (I use black salt but regular salt is also okay)
Juice of ½ lime
Wash the coriander and mint leaves under running water. I use the stems of coriander in the chutney but remove the mint leaves from their stems.
Roughly chop and add to the blender.
Peel and chop the ginger. Cut the chili into half and chop the tomato. Add everything to the blender along with coriander and mint. Add salt, cumin, and water. Blend together until smooth.
Taste and adjust for salt and pepper, if required.
Add lime juice and blend for just 10-15 seconds or mix with a spoon.
Remove in a bowl to serve immediately or store in an air-tight jar in the refrigerator.
When in season, raw green mango (kairi) is a good addition to the chutney in addition to or in place of the tomato.
If you grind the chutney for too long in the mixer it might turn a little bitter as mint leaves start to release their oil.
Nutritional information is the approximate information for a fourth of the chutney.