Mint coriander chutney is a great all purpose Indian dipping sauce. Use it with samosas. Spoon it on pappadum. Dip pakora. Or use it as an ingredient in other dishes. Haliyali chicken. Lentil dishes. Even on grilled chicken – like an Indian chimichurri sauce. All sorts of possibilities.
You can buy pre-made mint coriander chutney at most Indian supermarkets. That’s what I used to do. I thought it was pretty good. Then I tried this. Turns out the store bought stuff is not so good. Made fresh from scratch is much better. Huge surprise. Fresh sauce made from scratch is better than preserved jar sauce. Did not see that coming. OK – maybe I did but the difference is big enough I’m not buying it ever again. Not ever. Once you try this you won’t either.
There’s nothing to making this. Toss some stuff in a blender, whiz it up. Done.
I got this recipe from a friend of mine. Raj says his wife is the cook but I think he’s not letting on. He says it keeps at least a month in the fridge. Never had it stick around long enough to find out at my house. Seriously. You can mix this with mayonnaise and put it on sandwiches. It goes with everything. I’m going to try it on a cumin and green chili grilled lamb burger next. Maybe some fried onion on top. Crazy really.
- 2 cups fresh mint leaves
- 4 cups cilantro coriander leaves and stems
- 3-4 green finger hot chilies with seeds
- 1/2 medium white onion coarsely chopped
- a clove of garlic
- 1 inch piece of ginger peeled and coasely chopped
- juice of 2 limes
- 1 tsp cumin powder
- 1/4 tsp black salt optional but really worth trying to get
- salt and pepper to taste start with 1/2 tsp of kosher salt and add from there if needed
- 1-2 Tbsp water
- Combine all the ingredients in a blender and puree until smooth. Depending on your blender this may not be easy. Resist the temptation to add more water - just keep pushing and scraping the blender. It will get there eventually.