Coriander & mint chutney
This hot, tangy & creamy coriander & mint chutney will occupy a permanent space in your fridge. It is quick & easy to make, very versatile and is perfect with sandwiches/wraps or snacks such as pakoras/samosas! You can also add it to curries, raita, rice, pasta & salads. It is oil-free too and therefore very low in calories.
Servings 6 people
Calories 10kcal
Equipment
- Mixer/grinder/food processor
Ingredients
- 50 gms fresh coriander stalks & leaves, roughly chopped (refer to notes)
- 8-10 fresh mint leaves roughly chopped (refer to notes)
- 1 tsp cumin seeds
- 1 green chilli or as per taste roughly chopped
- 1 cm ginger roughly chopped
- 1-2 small garlic cloves roughly chopped
- 4-5 cashews roughly chopped (refer to notes)
- 2 tsp yoghurt (refer to notes for vegan option)
- ½ big lemon/lime, juice of
- ¾ tsp salt or as per taste
Instructions
- Wash & roughly chop the coriander & mint leaves.
- Roughly chop the ginger, garlic, green chilli (you can adjust the heat level as per preference) & the cashews.
- In a mixer/grinder or a food processor, add the coriander leaves, mint leaves, cumin seeds, ginger, garlic, green chilli, cashews, yoghurt, lemon/lime juice & salt.
- Blend together to make a smooth puree. Add a little water if needed (lemon juice & yoghurt should be enough to help make a smooth puree). Taste & add seasoning or other ingredients like chilli, lemon juice & garlic as per taste.
- Store it in a clean & dry container in the refrigerator for up to a week.
- Important- always use a clean & dry spoon when taking the chutney.
Video
Notes
- Use the stalks (if they are fresh) as they are full of flavor.
- The mint leaves I had were very large in size, if your mint leaves are small in size, then you can add few more mint leaves.
- You can also use roasted peanuts. For a nut-free version use roasted chana daal or roasted pumpkin/sunflower seeds instead. You could totally skip these but then the chutney will be a little watery.
- Vegan - for a vegan option, you can skip the yoghurt or use vegan yogurt.
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator.
- Serves 4-6 people.
Nutrition
Calories: 10kcal