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.
- 1 bunch mint (approximately 3.5 ounces/100 grams)
- 1 bunch coriander (approximately 3.5 ounces/100 grams)
- 5 cloves garlic
- 1 1-inch piece ginger
- 2 green chilies
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 teaspoons lime juice
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.
Peel the garlic and ginger and remove the stalks from the green chilies.
Wash all of these ingredients thoroughly.
Grind the ingredients -- including the salt, which you can add more of later to suit your taste -- into a smooth paste in a food processor.
Chill and serve.