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Sunday, May 15, 2016

Corriander Chutney (or Cilantro-Mint Chutney)

It's the green stuff you get with papadum when you go to an Indian restaurant.

Corriander chutney is the Indian's version of chimichurri, a refreshing, yet spicy sauce with a hint of citrus that is served with spicy kebabs, tandoori meats and appetizers like samosas and pakoras.

So how do you make it?

When you search the internet there are many versions that make an appearance; and in many cases they add too much extra stuff that I really don't think adds to the flavor.

Here's a simple recipe for this chutney that also tastes pretty spot on.


  • 1 bunch of cilantro (wash and soak allowing any sand to be removed)
  • 1 bunch of mint (again make sure it's cleaned, no grit)
  • 2 serrano or Thai chilis; seeded (if you don't want it to be spicy)
  • the juice of one lemon, more may be needed.
  • a tsp of white vinegar
  • 1/4 cup of oil, grapeseed of canola (something that doesn't add a flavor) & more if needed 
  • 1 tsp. of ground cumin 
  • salt to taste


  1. Add cleaned cilantro and mint into a blender with half of of the lemon juice and pulse in blender. 
  2. Continue to add lemon juice until the cilantro and mint are combined and chopped up.
  3. Add chilis, cumin, vinegar and pulse again.
  4. Stream in oil while pulsing the mixture. If it remains to thick add some more oil & lemon juice or just add water. 
  5. Finally, add salt to taste and pulse to mix in. 

Makes 2-3 cups. You can store in fridge for a week or in the freezer for up to 6 months. 

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