This simple-to-make chutney (or Mint & Cilantro Relish for our US followers) is a great go-to when you'd like a refreshing accompaniment with a multitude of dishes. It's especially good with tandoori grilled meats, fish, seafood, or vegetables. We think it's fabulous with everything from pakoras and samosas to chicken or paneer tikkas. Use it as a dip for poppadums, or as a fresh dip for tortilla chips when it's movie night. It'll even work as a spread on some sliced fresh bread as a speedy midnight snack or to add that little something to a sandwich.
Mint & Coriander Chutney
Pudina & Dhaniya Ki Chutney
Category: Pickles, Chutneys, and Relishes
- 30g (1oz) Fresh Coriander / Cilantro Leaves
- 30g (1oz) Fresh Mint Leaves
- 1 Green Chilli, chopped (and deseeded if you prefer less heat)
- 1 tsp Salt
- 30g (1oz) Seedless Tamarind Pulp*
- 1 1/2 tsp Sugar
- 4 tbsp Water*
Wash and soak the tamarind pulp for half an hour in 4 tablespoons of water and set aside. Pick and wash the mint and coriander leaves. Discard any hard parts of the stems if there are any, but use any tender stems from the coriander leaves as they add a great deal of flavour and texture.
If using tamarind pulp, separate any stones and the fibres from the tamarind and squeeze out the pulp. Grind the coriander and mint together in a small mixer or food processor, along with the chopped green chilli, adding the tamarind pulp (or paste mixture if not using pulp), salt and sugar. Mix thoroughly in the mixer, chill and serve. Keep in a jar, or a plastic container with lid, in the fridge for use over the next 3 days.
QUICK TIP: make larger batches, and freeze in small containers to defrost and use when you wish. It will last and keep its flavour for at least 3 months in the freezer.
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)