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Mint Chutney

Mint Chutney

Mint Chutney, made with mint and coriander leaves. It is quite adaptable and works perfectly as a tandoori dip or a sandwich spread.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 People
Course: Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • Mint/Pudina leaves - 1/2 cup tightly packed
  • Cilantro/Coriander leaves - 1/4 cup tightly packed
  • Tomato - 1 medium size
  • Green chilies - 2 to 3
  • Garlic - 4 small or 2 big cloves
  • Ginger - 1 inch optional
  • Lemon / Lime juice - 1Tbsp and more to taste
  • Sugar - 1 pinch
  • Salt - to taste
  • Water - 1 or 2 splashes

Equipment

  • Blender
  • Spatula or Spoon

Method
 

  1. wash the leaves at least twice in water to remove dirt.
  2. Cut tomato to big chunks and add to the blender. (See Notes)
  3. Except water add everything else in the blender.
  4. Scrape the sides with a spatula or spoon and blend
  5. Add a splash of water to grind it to a smooth paste.
  6. Taste and add lemon 1 tsp at a time as you blend
  7. Store in refrigerator for up to 5 days. Use dry spoon.
  8. Serve as spread on Sandwich or as dip for Tandoori chicken

Notes

  1. Always add tomato first in the blender, liquid in the tomato will be mostly enough to get a smooth paste.
  2. Using fresh herbs will keep the chutney fresh longer.
  3. Recipe can be doubled. 
  4. Left over can be freezed in ice cube trays. Defrost in refrigerator overnight before use. Use  in 24 hours.