Mint & Coriander Chutney

Name: Mint & Coriander Chutney
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: South Asian
Ingredients: 30 g Fresh mint leaves; 60 g Fresh coriander; 1 Green chillies; 5 g Garlic; 2 tbsp Lemon juice; 0.5 tsp Ground cumin; 0.5 tsp Salt; 3 tbsp Water

A bright green finishing touch for snacks and grills.

South AsianHotVegetarian

Prep10 min

Cook0 min

Soak / rest0 min

Total10 min

Times are estimates, including soaking or resting where shown.

Let’s get cooking

AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

01
Wash and dry herbs. Remove tough stems; tender coriander stems can be included. Roughly chop chilli and garlic.
02
Blend herbs, chilli, garlic, lemon, cumin and salt, adding measured water gradually, only as much as needed for a spoonable sauce.
03
Taste and adjust lemon or chilli to your preference. Transfer to a clean container and keep refrigerated until serving.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗

Ingredients & allergy notes

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

Let’s get cooking.

A little kitchen care

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Tamarind Chutney

Kachumber Salad