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Mint and Coriander Chutney
- Serves
4
- Difficulty
Easy
Published 2005
This refreshing mint and coriander (cilantro) chutney is perfect for serving with nimki, samosas or singharas. However, it can be served with just about any Indian meal.
Ingredients
30 g 1½ cups 30 g 1 cu
Method
Wash the mint and coriander leaves. Discard any tough stalks but keep the young soft ones for flavour. Blend all the ingredients together in a blender or food processor, or chop everything finely and pound it together in a pestle and mortar. Taste the chutney and add more salt if necessary. If you want a creamier, milder chutney, stir in the yoghurt.
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