Ingredients
Scale
- 1½ cups (45 g) firmly packed fresh coriander (cilantro) leaves
- ½ cup (10 g) firmly packed fresh mint leaves
- 2 cm (¾ inch) piece fresh ginger, roughly sliced
- 2 garlic cloves
- 1 long green chilli, seeded (optional, see note 1)
- 1 tbsp fresh lemon juice
- ½ tsp ground cumin
- ¼ tsp white sugar
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 3 tbsp plain Greek-style yoghurt
- 1 tsp water (only if needed)
Instructions
- Place the coriander, mint, ginger, garlic, chilli, lemon juice, cumin, sugar, salt and pepper in a small food processor or blender (blender is best if you want a smoother consistency). Blitz until finely chopped.
- Add the yoghurt and blend again until smooth and creamy.
- If the mixture is too thick to blend, add 1 teaspoon of water to help it come together.
- Serve immediately.
Notes
Note 1 – Adjust the spice level Use half a chilli for a milder version or keep the seeds in if you love heat.
Make Ahead
You can make this chutney up to 3 days in advance. Store in an airtight container in the fridge. Not suitable to freeze.
Leftovers
See the Make Ahead instructions above.
- Prep Time: 10 minutes
- Cook Time: Nil
- Category: Sauces and Dressings
- Method: Blender or Food Processor
- Cuisine: Indian