Mint-Coriander Chutney

chutney

Put it on eggs, put it on bread, eat it with samosas (duh)…this is a simple Mint-Coriander Chutney that keeps well in the fridge and it great to put on anything. I don’t think this needs any further introduction! Check out my recipe below…

Mint-Coriander Chutney:

  • 2 full bunches coriander – thoroughly washed and dried
  • 1 full bunch mint – thoroughly washed and dried
  • 2 small green chilies/serrano chilies
  • salt
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • lemon juice from 1/2 fresh lemon
  • 1 tsp vegetable oil

1. In a mortar and pestle, crush up the coriander seeds and peppercorn until finely ground. Add all ingredients to a blender, and blend until very smooth – tasting as you go for salt and lemon juice.

2. Store in an air-tight mason jar.

Keeps in the fridge for about 1-2 weeks.

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