PERFECT SERVED UP WITH SNACKS, CHAATS, AND KEBABS.
Made with fresh coriander, and mint. Both herbs are great to support detoxification.
Chutney takes minutes to make and is big on flavor. You can change up the ratio of herbs and spices, and make it less or more spicy, but this is the way I have always made it.
Pro tip if you use chutney a lot or don’t want to bother making it over and over. Double or triple your batch, and freeze into ice cubes to use whenever needed.
Yield/Servings: 1/2 cup Author: Riyana Rupani Print
Classic Indian green chutney made with coriander & mint
PREPARATION TIME: 10 MIN COOKING TIME: 0 MIN TOTAL TIME: 10 MIN
- 1 cup coriander leaves
- ½ cup mint leaves
- 2 clove garlic
- 3-inch piece of ginger
- 2 green chili (or to taste)
- ½ tsp cumin powder
- 1 tsp chaat masala
- 1/2 a Medjool date
- ½ tsp salt
- 1 tbsp lemon juice
- water as needed to thin
- Add all ingredients to a food processor and blend.
- Add water gradually till you get to your desired consistency. Careful as you don't want your chutney to be too runny.
- Taste and adjust seasoning as needed.