Mint and Coriander Chutney

Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

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.


  • 30 g ( cups) mint leaves
  • 30 g (1 cu


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.