Dadi’s coriander chutney

Preparation info
  • Makes about


    ml (¾ cup)
    • Difficulty


    • Ready in

      10 min

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

A staple in my kitchen - I eat this with everything! I love it with my lentil dumplings, for dipping chapattis into, or on the side with rice and daal; sometimes I even use it as a marinade.


  • 1 large bunch of coriander (cilantro), leaves and stems – about 200 g (7 oz) in total
  • 20–25 mint leaves
  • 1


  • Blitz all the ingredients in a blender or small food processor (or pound with a pestle and mortar) until smooth.
  • This chutney is best used immediately, but can be stored in an airtight container in the fridge for up to 5 days.