Recipe No 430 chutney Adapted 2014

Coriander and mint chutney

This is a refreshing chutney which can be served with virtually any Indian meal. Chutneys are a big part of Indian cuisine and the Modernist Recipes DB makes it easy to scale the recipe for the number of guests.
Time

Prep:

Total:

Difficulty
very easy
Yield
4 serves • 120 g
Metric Imperial

Processes

  • Coriander, fresh, leaves and tender young stalks (½ bunch)
    20 g
  • Mint, fresh, leaves and tender young stalks (½ bunch)
    20 g
  • Chillies, green, deseeded, pith removed, roughly chopped (1 medium)
    10 g
  • Tamarind puree (1 tbsp)
    15 g
  • Salt (½ tsp)
    3 g
  • Sugar (1½ tsp)
    6.3 g
  • Yoghurt, plain, thick (3 tbsp)
    40 g
  1. 01
    Blend together to desired consistency.

Notes

Larger green chillies, which are about 15 g each, are not hot. For a twist on green chilli, substitute capsicum.

The chutney may not seem like it is coming together at first; it may be necessary to stop and wipe the sides of the food processor or blender. Eventually, though, the water comes out of the herbs and the chutney will achieve a lovely, thick consistency.

Use additional yogurt for a creamier consistency.

Storing

Keeps in the fridge in an air-tight container for up to 8 hours.

Categorisation

Category
chutney
Meal
component condiment
Cuisine
indian
Diet
vegetarian
Tags
chutney indian