Mint-Coriander Chutney Recipe

Mentha suaveolens (Apple mint), fresh leaves
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Ratings
(21)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 1 cup (8 servings)

Mint-coriander chutney is a basic and easy-to-make condiment that is perfect for using as a dipping sauce with cutlets and samosas or to serve with main-course dishes like biryani. Throw together and grind a few simple ingredients – including mint, coriander, garlic and chilies – and in 15 minutes you'll have a tasty condiment to use with many Indian dishes, like crunchy mint chutney veggie sandwiches.

Ingredients

  • 1 bunch ​mint (approximately 3 1/2 ounces/100 grams)
  • 1 bunch coriander (approximately 3 1/2 ounces/100 grams)
  • 5 cloves garlic
  • 1 1-inch piece ginger, roughly chopped
  • 2 green chilies
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons lime juice

Steps to Make It

  1. Cut the roots off the coriander as well as any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each.

  2. Peel the garlic and ginger and remove the stalks from the green chilies.

  3. Wash all of these ingredients thoroughly.

  4. Grind all the ingredients into a smooth paste in a food processor.

  5. Chill and serve.