Taking a break from all the sweets I have been sharing with an awesome Mint and Coriander chutney (Pudina aur Dhaniya ki Chutney) recipe this week. This is by no means the only way to make a Mint and Coriander Chutney, but is one of my favourite ones. Trust me when I say, this is a fantastic recipe to make when you have too much fresh mint or fresh coriander at home and need to use it right away.
Chutney refers to a family of condiments originating from the Indian subcontinent. These chutneys can be spicy, sweet, tangy, and have varying textures too. A relish is a form of chutney, and so is a yogurt based ‘dip’. Different chutneys are more commonly used in South Asian cooking, and is particularly prevalent in the street foods.
My recipe today is a thicker chutney, owing to the peanuts added to the recipe. If you want a thinner texture or you cannot have peanuts, then completely omit these. You can increase the amount of yogurt instead to maintain some of the thickness of the chutney – it’s totally up to you!
I also love that these chutneys come together in a blender ! You could use a Nutri-bullet (*not a sponsored video!) like I have in the video, or a food processor or a blender. Either way, you will get an awesome chutney. My top tips to get the perfect chutney —
- drain out as much water as possible after washing your mint and coriander. You can do this by keeping the leaves in a strainer for some time. Too much water will thin out the chutney too much – you can always add more later
- sprinkle some chili on top. You could use ground chili or fresh to serve the chutney, but that zing of chili really brightens the chutney. If you don’t like heat you can omit the green chili from the recipe, and sprinkle some paprika on top to finish it off.
Watch me make this chutney right here:
As always, here is the recipe card. It is such a simple one! You will never go back to store bought chutneys again.
Mint and Coriander Chutney
Ingredients
- 1/2 cup fresh mint
- 1/4 cup fresh coriander
- 1/8 cup fresh coriander stalks
- 1/2 inch stick ginger
- 1 garlic clove
- 1/2 tsp ground cumin
- 1 tsp lemon juice
- 2 tsp peanuts
- optional 1 small green chili
- salt
- water
Instructions
- Add all the ingredients into a food processor, blender or nutri-bullet, except the water
- Blitz the ingredients until they form a smooth paste. Add small splashes of water if needed, until you get the desired consistency
- Remove the chutney from the blender and into a serving bowl, or dipping bowl
- Garnish with fresh or ground chili powder, some fresh mint or coriander, and a dash of olive oil
- Serve fresh with snacks, or use as a spread on some bread
