Mint and Coriander Green Chutney
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A vivid, fresh green chutney of mint and coriander blended with chilli, ginger, toasted cumin and lemon, ready in ten minutes.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Toast the cumin. Toast the cumin seeds in the dry pan over a medium heat for about 1 minute, shaking, until they smell nutty. Toasting brings out the oils and gives the chutney a warm backbone.
- 2
Blend. Put the cumin, mint, coriander, chilli, garlic, ginger, lemon juice, sugar, salt and 60 ml of the water in the blender. Blend 30-60 seconds, stopping to scrape down the sides, until completely smooth.
- 3
Adjust. Add the rest of the water a spoonful at a time until the chutney is thick enough to coat a spoon. Taste and add a pinch more salt or a squeeze of lemon if needed.
- 4
Serve. Spoon into a bowl and serve with samosas, pakoras, grilled meats or sandwiches. The lemon juice helps keep the bright green colour.
Storage
Refrigerate in a covered jar with a thin film of lemon juice on top for up to 3 days. Freeze in ice-cube trays for up to 3 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small dry frying pan
- high-speed blender or small food processor
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 11 kcal |
| Protein | 0.4 g |
| Carbohydrate | 2.4 g |
| of which sugars | 0.8 g |
| of which free sugars | 0.6 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.6 g |
| Salt | 0.37 g |
Protein per 100 kcal
3.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
