This is one of the ubiquitous chutneys of India, made with Mint and/or Coriander, and served with so many snacks, used in sandwiches and slathered onto street food. India has a glorious tradition of mishing and mashing things together to make the most inspired chutneys, and other dishes such as Bhartas.
Use it as a spread or a dip. It goes well with Pakora, Samosa, Chole, Potato Chips, Vadapav, Bhel, Dhokla, Chaat and Snacks, and so much more. Make your own – store bought lacks the beautiful freshness of home made. Use it in inspired ways too – in Salad Dressings, drizzled over grilled cheese and toast, and stir into yoghurt for dips and dressings.
Green Chutney | Indian Mint and Coriander Chutney
1 cup coriander leaves (cilantro)
0.5 – 1 cup fresh mint
1 green chilli, or to taste
1 – 2 cm piece root ginger
0.25 tspn cumin powder
0.5 tspn salt
small pinch Indian black salt (optional)
0.5 tspn jaggery
1 – 2 Tblspn lemon or lime juice
Wash and clean the coriander leaves (cilantro) and mint leaves well.
In a blender or with an immersion blender, add all the ingredients and pulse to grind until smooth. Add only enough water necessary to bring it together into a thick puree.
When it is smooth, taste for lemon juice, salt and jaggery and adjust if necessary.
Can be refrigerated for up to 3 days.