South Asia — Muslim traditions
Mint-Coriander Chutney
Green chilies, mint and coriander come together in this South Asian chutney, seasoned with ginger and made without cooking.
15 min · Serves 16 · Easy
16
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 5 min · 15 min total
- easy
- 1
•Cut off roots from the coriander and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.
- 2
•Peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
- 3
•Grind all the ingredients (including the salt which you can add more of later to suit your taste) into a smooth chutney.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
