in India

Mint and coriander chutney

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Ingredients for 1 servings:

  • 25 g mint, already plucked from the stems
  • 25 g coriander leaves, already plucked from the stems
  • 1 clove(s) garlic
  • 2 chili peppers, green, or more to taste
  • 1 tsp salt
  • 2 tbsp vinegar, e.g. apple cider vinegar
  • 2 tbsp water
  • ½ tsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Green or Hari chutney

Mint and coriander leaves, when crushed, yield 1 cup each. Combine all ingredients in a blender and blend until very smooth. Season with salt, sugar, and vinegar. The chutney can be kept in the refrigerator for a few days. It’s delicious as a dip with Indian bread or appetizers, as a spread, or even with baked potatoes. The preparation time depends on the amount of leaves plucked; the chutney itself is ready in no time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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