Mint Coriander Chutney
A bright, fiery, tangy Indian green chutney made by blending fresh mint and cilantro with green chili, ginger, cumin and lemon juice. Spoon it over chaat, samosas and kebabs, or spread it in sandwiches.
- Prep
- 15 min
- Cook
- 2 min
- Total
- 17 min
- Makes
- About 1 cup (240 ml), serves 8 as a condiment
Steps
Before you start
- Wash the herbs and spin or pat them completely dry. Wet herbs make a watery chutney.
- Chill the water (or use ice cubes) so the chutney stays vivid green while blending.
- Green chilies vary a lot in heat. Start with 2 and add more at the end if you want it hotter.
- Use a small blender or food processor jar. A large jar will not catch this small volume.
Dry the herbs
- Wash the cilantro and mint in a bowl of cold water, lift them out, and spin in a salad spinner or pat very dry with a clean towel.
- Pick the mint leaves from the stems.
- Roughly chop the cilantro, including the tender stems, and discard any thick stems.
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Ready when: Leaves feel dry to the touch with no beads of water.
Tip: Wet herbs dilute the chutney and make it bland and runny.
Toast the cumin
- Place the cumin seeds in a small dry skillet over medium heat.
- Shake the pan constantly for 1 to 2 minutes.
- Tip the seeds onto a plate right away so they stop cooking.
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Ready when: Seeds are a shade darker and smell nutty and fragrant.
Tip: Cumin burns in seconds. If it smells acrid or looks dark brown, start over.
Prep aromatics
- Remove the stems from the green chilies and chop roughly.
- Peel and roughly chop the ginger.
- Peel the garlic clove if using.
- Leave the chili seeds in for a hotter chutney or scrape them out for a milder one.
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Tip: Wash your hands well after handling chilies and avoid touching your eyes.
Blend the base
- Add the chilies, ginger, garlic, toasted cumin, lemon juice, sugar, salt and 3 tablespoons (45 ml) ice-cold water to the blender jar.
- Blend for 20 seconds, until it forms a rough paste.
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Ready when: No large chunks of ginger or chili remain.
Tip: Blending the hard ingredients first means you don't have to over-blend the herbs.
Add herbs and blend
- Add the cilantro and mint on top of the paste.
- Blend in short 10-second pulses, scraping down the sides between pulses, for about 30 to 40 seconds total.
- If the blades spin without pulling the herbs down, add 1 tablespoon of ice-cold water at a time, up to 2 tablespoons (30 ml).
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Ready when: Chutney is a smooth, thick, spoonable paste, bright green with tiny flecks of herb, and it holds a ridge on a spoon.
Tip: Long continuous blending heats the herbs and turns the chutney dull and bitter.
Taste and adjust
- Taste a small spoonful.
- Add a pinch more salt if flat, a squeeze more lemon if you want it tangier, or another chopped chili and a 5-second pulse if you want more heat.
- Transfer to a clean jar.
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Ready when: Flavor is bright, salty, tangy and clearly spicy, with a cooling mint finish.
Tip: The flavor mellows slightly as it sits, so season a touch boldly.
Good to know
Tips
- Use ice-cold water or an ice cube to keep the blades from warming the herbs, which keeps the color bright green.
- Include the tender cilantro stems, because they carry lots of flavor. Discard thick, woody ones.
- Use the lemon juice generously. The acid helps slow browning.
- For a thicker sandwich spread, use only 2 tablespoons of water. For a drizzling sauce, add 2 more.
Make ahead
Make up to 2 days ahead and refrigerate in an airtight jar. Press plastic wrap or a thin film of lemon juice or oil on the surface to limit browning.
Storage & reheating
Refrigerate in an airtight jar for up to 4 days. Freeze in ice cube trays for up to 3 months, then transfer the cubes to a freezer bag. Thaw in the fridge for a few hours or at room temperature for 30 minutes, and stir before serving. Don't leave it at room temperature for more than 2 hours.
Substitutions
- fresh lemon juice → fresh lime juice. Use the same amount for a slightly more floral tang.
- green chilies (serrano or Indian green chilies) → 1 jalapeño. Milder. Keep the seeds in to approach serrano heat.
- cumin seeds → 1/2 teaspoon ground cumin. Skip toasting and add it straight to the blender, but the flavor will be less nutty.
- ice-cold water → plain yogurt. Replace the water with 3 tablespoons for a creamy raita-style dip. Store for 2 days only.