Mint, Coriander & Yogurt Chutney

This chutney is a spicy dip made from mint and/or coriander leaves. It is extremely flavourful; usually served in small quantities together with a sweet tamarind sauce. It is one of the most popular Indian chutneys around, as it can be served with almost any food. Tastes delicious with pakoras, samosas, chaat and many more popular Indian snacks.

  • ½ of bunch of mint leaves (separated from stems)
  • ½ of bunch of coriander leaves/cilantro (separated from stems)
  • 2 green chili peppers (chopped)
  • 1 ½ tablespoons of red onion (chopped)
  • 3 tablespoons of lemon juice
  • 5 tsp of water 
  • some plain yogurt
  • salt and pepper to taste
  • 2cm of ginger
  • 1 tsp cumin seeds
  • 1 tsp oil
  • 1 tsp sugar
Put all the liquid ingredients (except yogurt) and spices into a food processor and blend them first. Then add the cilantro and mint, a little at a time, and blend again until it's all together. If the mixture is dry and doesn't want to incorporate, add 2 to 3 tablespoons of water. The water will help in blending better. Blend well and add more salt, green chilies, or lemon juice to taste. You can use it as it is or you can add some plain yogurt. What I do is, I pour the mixture into ice cube trays and keep them in the freezer. Whenever I want to use it, I defrost it in the room temperature (it takes about 30min.) and I then add some yogurt. For 1 dish for 2 people you will need 2 cubes and 2/3 tbsp of yogurt. 


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