Mint-Coriander Chutney

Five minutes, one blender, and you have the green chutney that goes with almost every Indian snack. Mix with yoghurt for a creamy dip.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 6
• Prep 10 min
• Vegan · gluten-free

Ingredients

• 1 large bunch fresh coriander
• 1 handful mint leaves
• 2 green chillies
• 2 cm ginger
• 2 garlic cloves (optional)
• Juice of 1 lemon
• ½ tsp salt
• ½ tsp chaat masala
• ½ tsp roasted cumin powder
• 2–3 tbsp cold water
• A few ice cubes (keeps the colour green)

Method

1. Wash the herbs; use the soft coriander stems too.
2. Blend everything with the ice cubes to a smooth paste. Add a little water only if needed.
3. Taste for salt and lemon. Keeps 3 days in the fridge, or freeze in an ice cube tray.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.