Green Coriander and Mint Chutney
Serves: makes about 1½ cup
Variations of this refreshing chutney are ubiquitous among street food vendors in all corners of India. Although its bright colour and flavour are best when freshly made it can be refrigerated for up to a day.
Ingredients
- 2 cups coriander leaves
- 1 cup mint leaves
- ½ cup medium onion, diced
- ½ cup tomatoes or 1 Roma tomato, diced
- Juice of 1 lemon
- 2 teaspoons sugar
- 3 green chillies, seeded chopped
- Salt to taste
- 4-6 tablespoons water
- ½-1 teaspoon chaat masala (optional)
Instructions
Pick the mint and coriander leaves from the stems. Roughly chop the leaves to make the blending process easier.
Place the tomatoes, onions, chillies, lemon juice, salt, sugar, and chopped herbs into a blender. !Blend and add the water gradually until the ingredients start to puree. You may need to turn the blender off and scrape the sides down with a spatula a couple of times to ensure all of the ingredients are pureed.
Notes
In order to get a well pureed chutney I prefer using a blender. If you do not have one you could use a small food processor but the result may be slightly more coarse and chunky. Make sure that you finely chop the onions and chillies before placing into the food processor so as to minimize having large pieces in the finished chutney.
NOTE: This was originally posted on my blog India On My Plate on August 12, 2011