Coriander and Mint Chutney
This recipe was requested so I thought I would share it with you all. The request came for a smooth and vibrant green chutney without onion and garlic or any thickeners like nuts or lentils. The trick to getting this vibrant green and thickness is to blend the chutney with a few ice cubes!!No mint either, she requested. So, I made it without mint but by all means, go ahead and add mint leaves and you will get green chutney to rival any good Indian restaurant. All under a minute – this chutney keeps for 2 days in a glass jar, refrigerated. Just layer some cling wrap over the chutney, like sitting right on the chutney; before you close the jar with the lid and it should retain its vibrancy.Enjoy this chutney with everything, from pappadums to burgers, fish to oysters, sandwiches, on rice and dhal, with yoghurt, chaat, you get the picture!!
- 300 g fresh coriander, washed and roughly chopped
- 150 g fresh mint (optional)
- 4-5 green chillies or to taste
- 1 tbs ginger paste or about 100g sliced
- 40 g raw sugar
- 80 g lemon juice
- Salt to taste
- 4-5 ice cubes
- 1. Place all ingredients in the mixing bowl and 1 min / speed 10.
- 2. Taste and adjust seasoning and chilli.