This sharp and vibrant mint and coriander chutney is a wonderful addition to your Indian recipes repertoire. You can make this and store it in the fridge to serve with a number of different dishes, or even as a topping for some grilled fish, chicken or vegetables.
Recipe courtesy of Hari Ghotra
- 30 Grams fresh mint leaves
- 30 Grams fresh coriander leaves (cilantro leaves)
- 1 green chili (add more chilies if you want the chutney to be spicy)
- 1/2 inch ginger, roughly chopped
- Salt to taste
In a blender grind all the ingredients to a smooth paste, using a little water.
Store in an airtight container in the refrigerator until required.