Coriander and mint chutney

This recipe for coriander and mint chutney has to be the number one Indian dip. It goes with almost everything - I even eat chutney sandwiches - and you can serve it with meat, chicken, fish, vegetables or plain naan.

Coriander and mint chutney Credit: Essence of India

• makes

  1 cup

• prep

  10 minutes

• difficulty

  Easy

Coriander chutney is best when make on a grinding stone. This way, the oils in the leaves are released slowly and steadily and there is less chance that there will be a bitter taste.

Ingredients

• 1 cup chopped coriander leaves
• 6 mint leaves
• 1 tsp chopped ginger
• 1 green chilli, chopped
• 1-2 tsp lemon juice
• ½ tsp ground cumin
• 225 ml water
• 2 tsp sugar
• 1½ tbsp grated coconut
• 1 small white onion, chopped

Instructions

1. Blend to combine all ingredients. If you over-grind the chutney, there is a chance it will turn bitter, so give it a gentle couple of whirls in the blender.

2. Check seasoning and add lemon and/or salt to taste.

3. Store chutney in a covered bowl or container in the refrigerator until serving.

This recipe is from Essence of India on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Coriander chutney is best when make on a grinding stone. This way, the oils in the leaves are released slowly and steadily and there is less chance that there will be a bitter taste.