Coriander-mint chutney
Blend coriander-mint chutney with measured lemon, chilli and water for a fresh accompaniment to Dhanteras snacks.
- Active prep
- 15 min
- Cook
- 0 min
- Yield
- About ¾ cup
About 15 minutes total elapsed time, including 0 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Coriander-mint chutney adds a fresh contrast to mathri or a simple family snack plate. This is an uncooked chutney, so clean leaves, potable water and refrigeration matter. It is a food accompaniment rather than a prescribed Dhanteras offering; choose your household’s own prasad separately.
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
Method
- 1
Sort the coriander and mint, discarding damaged leaves and tough stems. Rinse thoroughly in clean water and drain well.
- 2
Roughly chop the leaves and tender coriander stems so they blend evenly. Start with half the chilli if you prefer mild chutney.
- 3
Put the herbs, chilli, lemon juice, salt and cumin in a small blender jar. Add two tablespoons of cold water.
- 4
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.
- 5
Taste with a clean spoon. Adjust lemon and salt a little at a time; too much lemon can overpower the herbs.
- 6
Transfer to a clean covered bowl. Refrigerate promptly and serve a small portion with snacks, keeping the rest cold.
Helpful tips
- 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.
Plan ahead
Wash the leaves ahead and refrigerate them in a clean container. Blend close to serving for the freshest colour. Keep the chutney chilled and prepare a small same-day batch rather than assuming a long shelf life.
Reference: FSSAI: safe food handling and refrigeration
Common questions
Why does my coriander chutney become watery?
Wet leaves and too much added water dilute the chutney. Drain the herbs well, use a small blender jar and add water by the spoonful only as needed.
Can I use this chutney as Dhanteras prasad?
Use the offering your household accepts. This chilli-and-salt chutney is presented as a snack accompaniment, and is not a universal naivedya recipe.