Mint coriander chutney

    10 min

    This is a delicious chutney that can be enjoyed as a condiment or starter served with poppadoms. Make this as close to serving as possible for best results.


    Monmouthshire, Wales, UK
    2 people made this

    Serves: 4 

    • 200g fresh mint leaves
    • 100g fresh coriander leaves and stalks
    • 1 green chilli, roughly chopped
    • 1/2 red onion, roughly chopped
    • 3 tablespoons lemon juice
    • 2cm fresh root ginger, peeled and chopped
    • 200g natural yoghurt
    • 1 tablespoon chaat masala
    • 1 teaspoon sea salt
    • 1/2 teaspoon red chilli powder
    • 1 teaspoon amchoor powder (dried mango powder, optional)

    Prep:10min  ›  Ready in:10min 

    1. Place the mint,coriander, green chilli, red onion, lemon juice and ginger in a food processor and blend until very smooth.
    2. Transfer this to a bowl and stir in the remaining ingredients - yogurt, chaat masala, sea salt, chilli powder and amchoor if using, mixing everything together well. This is best made as close to meal time as possible but will keep for up to two days in the fridge.

    See it on my blog

    Parva Spices

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