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.
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.
- 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
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.
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.