Mint-Coriander Chutney

By on June 25, 2013

Mint-Coriander Chutney

This basic chutney is perfect for using as a dipping sauce with cutlets and samosas or to serve with main course dishes like biryani.
Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


  • 1 bunch fresh mint (approximately 100 gms/ 0.22 lbs)
  • 1 bunch fresh coriander (approximately 100 gms/ 0.22 lbs)
  • 5 cloves garlic
  • 1″ piece of ginger
  • 2 green chillies
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tsps lime juice


  1. Cut off roots from the coriander and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.
  2. Peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
  3. Grind all the ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste in a food processor.
  4. Chill and serve.

About thegirly

You must be logged in to post a comment Login