This coriander and mint chutney is essential for the British Indian Restaurant (BIR) experience
I have to admit that I am quite disappointed when I go out to an Indian restaurant and this coriander and mint chutney isn’t on the menu. Coriander and mint raita goes so well with pappadams, kebabs, samosas and as a side with most curries.
I like my coriander and mint chutney to be spicy and usually throw in at least five green chillies. It’s not a soup after all so if you’re not a fan of the heat, you can just dab your appetisers of choice into it. Then again, you could tone it down some and only add one chilli or omit them all together.
These flavours together are so bright and appealing. I recommend trying my recipe for coriander and mint chutney and then adjusting it to your own tastes. With a little experimentation, it’ll be perfect for you.
As a special treat, you could use full fat yogurt in my coriander and mint chutney though I use the non fat variety and it works just fine with this particular coriander and mint chutney.
Some people like this chutney to be really thin, almost like a single or light cream. If you find that it is too thick for your liking, try adding a couple drops of milk to it to thin the coriander and mint chutney out.
If you prefer a thicker dip, don’t place all the ingredients in a blender as I suggest below as blenders really thin it out. Instead, blend the coriander, mint, garlic and chillies into a paste. Then whisk this paste with the yoghurt to perfect this coriander and mint chutney.
If you love this chutney recipe try these others:
Why not go all out for your next curry feast? I recommend serving this coriander, chilli and mint chutney with so many things and it is definitely delicious served with papadums and a couple of pickles like my homemade lime pickle and/or spicy vegetable pickle.
If you like the look of this famous chutney, why not try the most popular of them all?
Click this link and try my cold red onion chutney. This is a curry house favourite.
This coriander, chilli and mint chutney also makes an amazing marinade for meat, seafood and fish. It’s that good. For meat and poultry, a good long marinating time of 24 to 48 hours will give you optimum flavour.
If marinating seafood or vegetables, 20 minutes should do the job.
- ¾ cup Greek yogurt
- 1 large bunch fresh chopped coriander
- Approx. 20 mint leaves
- 2 cloves garlic
- 2 - 5 fresh green chillies - chopped
- Juice of one lime
- Salt to taste
- Place all the ingredients in a blender and blend until smooth.
- Check for seasoning and eat immediately or save for up to three days in the fridge.