Coriander-mint chutney
Blend coriander-mint chutney with measured lemon, chilli and water for a fresh accompaniment to Dhanteras snacks.
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Ingredients
- 1 packed cup coriander leaves and tender stems
- ½ packed cup mint leaves, thick stems removed
- 1 small green chilli, optional
- 1 tbsp lemon juice, plus more to taste
- ¼ tsp salt, adjust to taste
- ¼ tsp roasted cumin powder
- 2–4 tbsp cold potable water, added gradually
How to make it
- Sort the coriander and mint, discarding damaged leaves and tough stems. Rinse thoroughly in clean water and drain well.
- Roughly chop the leaves and tender coriander stems so they blend evenly. Start with half the chilli if you prefer mild chutney.
- Put the herbs, chilli, lemon juice, salt and cumin in a small blender jar. Add two tablespoons of cold water.
- Blend in short pulses, scraping the sides between pulses. Add more water a spoonful at a time until smooth enough to spoon, rather than watery.
- Taste with a clean spoon. Adjust lemon and salt a little at a time; too much lemon can overpower the herbs.
- Transfer to a clean covered bowl. Refrigerate promptly and serve a small portion with snacks, keeping the rest cold.
Good to know
- Do not heat the herbs; this recipe has no cooking time.
- Skip mint if your family prefers a coriander-only chutney; use extra coriander instead.
- Contains no dairy or nuts as written; check any changes against guest allergies.
Can I use ingredients I already have?
Yes. Check the ingredient list and quantities above before starting. Adjust the batch to your needs; shopping pack quantities are separate from recipe measurements.
What should I check before cooking?
Read all the steps first, prepare your equipment and check ingredient labels for your family’s dietary needs. Use the recipe-specific tips above where provided.
Can I follow this guide without buying the pack?
Yes. The guide is available independently of the shopping pack. Pack availability and delivery are confirmed separately when products are available.
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