Easy Mint and Coriander Chutney Recipe: Fresh, Flavourful, and Perfect for Dips
Mint and coriander chutney is the most commonly served chutney in every Pakistani household, restaurant, food cart, any where! The mint makes it beautifully refreshing along with an earthy underdone from the walnuts. I love seeing that gorgeous hue of green on my plate.
Ingredients
- 200 grams natural yoghurt you can use low fat, or fat free yoghurt too
- 5 tbsp fresh coriander, roughly chopped
- 4 tbsp fresh mint, leaves only
- 3 garlic cloves
- 1 tbsp lemon juice
- 1/2 tsp salt to taste
- 5 walnuts optional
- 1-2 green finger chillies optional
Instructions
- Put the fresh coriander, mint, garlic, walnuts (and green chillies if using) and 2-3 tablespoons of the yoghurt and blitz until smooth.
- If you find the mixture is too dry, then add more yoghurt after an initial blitz. You may also need to scrape the inside of the food processor with the spoon to make sure all the coriander and mint gets blitzed in the food processor. You will not be able to add all the yoghurt into a small food processor. (If using a large food processor then you can add in all the ingredients and blitz).
- Then tip the contents of the food processor into a bowl and add in the remaining yoghurt, salt and lemon juice and mix through. You will be left with a lovely green sauce.
