Coriander, Mint and Lime Chutney

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
Chilli & Mint: Indian Home Cooking from A British Kitchen

By Torie True

Published 2021

  • About

This deliciously zingy and versatile chutney is a great accompaniment for many Indian snacks, including samosas, daler bora and Indian savoury doughnuts. The key is to create the right balance of sweet, salty, hot and sour flavours. It will keep in a sealed container in the fridge for up to a week.


  • 20 g unsalted cashews or blanched peanuts
  • 2 handfuls of fresh coriander leaves


  1. Begin by soaking the cashews or peanuts in warm water for 5 minutes to soften them. Drain and transfer to a blender.
  2. Add the fresh herbs, ginger, chilli if using, lime juice, sugar and salt to the nuts and blitz, adding enough of the water to loosen it slightly. You are aiming for a smooth chutney which has the consistency of a dipping sauce.
  3. If you h