Mint-Coriander Chutney

Name: Mint-Coriander Chutney
Prep time: 10 min
Total time: 10 min
Yield: about 200 ml
Cuisine: Indian
Ingredients: 1 bunch mint, leaves only; 1 bunch coriander, with the tender stems; 1–2 green chilies; 1 piece ginger, thumb-sized; 1 lime; 1/2 tsp sugar; 1 tsp salt; 3 tbsp cold water

The green chutney for everything

🌱 Beginner🧂 Base Recipe🌿 Vegan⚡ 10 min

The green chutney served with every snack in India. Five minutes in the blender, keeps a week in the fridge, and turns leftovers into a meal.

🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.

Prep10 min

Cook time0 min

Total10 min

Servesabout 200 ml

Allergens: None of the 14 EU-declarable allergens, as this recipe is written. Store-bought ingredients may carry traces — please check the packet.

Ingredients

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1 bunch mint, leaves only
Fresh Mint (Pudina)1,49 €Fresh Mint Leaves - 1Bundle1,59 €
1 bunch coriander, with the tender stems
Fresh Coriander - 1 Bundle1,70 €Madhi Chilli Coriander Bhakhri 180g2,39 €
1–2 green chilies
Green Chillies1,49 €
1 piece ginger, thumb-sized
Alibaba ginger powder - 100g1,49 €Heera Ginger Powder 100g1,99 €
1 lime
Madhi Lemon Bhel 400g3,99 €LAY'S CHILLY LEMON 52.9g0,99 €
1/2 tsp sugar
1 tsp salt
3 tbsp cold water

Method

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Put everything in the blender. Use as little water as possible - chutney should be thick.
Blend, scraping down the sides in between, until smooth.
Taste: more lime makes it fresher, more salt makes it louder.

Tips

Mint stems turn bitter, coriander stems do not. That is why only the mint leaves go in.
An ice cube in the blender keeps the color vivid green - the friction heat would otherwise dull the herbs.
Kept in a clean jar with a thin layer of oil on top, it holds for a week without any trouble.

Shop the Ingredients

Everything for this recipe is available from us in Munich — in store or delivered.

Ingredients

Method

Tips

Shop the Ingredients

Mint

Coriander

Green chilli

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