Mint & Coriander Chutmey

    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. Serves 4 - 6 people.


    Monmouthshire, Wales, UK
    1 person made this


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


    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. And you're done.
    3. As mentioned previously this chutney 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

    Original recipe Here

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