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.
Are you looking for Indian Chutneys? Try Green Tomato Pachadi, Andhra Eggplant Chutney, Fresh Radish and Mint Chutney, Tamil Spinach Chutney, Andhra Spinach Chutney, Coriander and Coconut Chutney, Apricot Chutney and Ginger Coconut Chutney.
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.