Coriander and Mint Chutney

Name: Coriander and Mint Chutney
Prep time: 20 min
Total time: 20 min
Cuisine: Indian
Ingredients: A handful of fresh coriander/cilantro leaves, chopped; A few fresh mint leaves, chopped; A handful of fresh coriander/cilantro leaves, chopped; ½ tsp ground cumin; 1 tsp sugar; Salt, to taste; ½ tsp chaat masala; 2 garlic cloves, peeled (optional); ½ small onion, chopped; 1 green chilli (optional); 5 mm/¼in piece of root ginger, peeled (optional); Juice of 1 lemon; 1 tsp plain yogurt

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

No Worries, Just Chicken Curries

By Suki Pantal

Published 2025

About

“Zesty, herby and ready to wake up your kababs and rolls!”

This lush green chutney goes wonderfully well with grilled or tandoori drumsticks, wings and kababs. I sometimes just spread some on a slice of sourdough too.

Ingredients

A handful of fresh coriander/cilantro leaves, chopped
A few fresh mint leaves, chopped
½

Asia
India
Side dish
Starter
Vegetarian
Gluten-free

Method

In a blender, blitz all the ingredients, except the yogurt and lemon juice, to a coarse mixture. Now add a little water (3–4 tablespoons in total) at a time and blitz again until you get a smooth mixture. Transfer to a bowl and add the yogurt. Mix well. Add the lemon juice and check the seasoning.

Transfer to an airtight jar and keep refrigerated for 2–3 days.