Coriander Chutney
A vivid, electric-green chutney blitzed from fresh coriander and mint with green chili heat and lime brightness — the kind of fresh, grassy counterpoint that makes every samosa, chaat, and grilled bite come alive.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Combine all ingredients in a blender or the jar of an immersion blender. Start with the water and lime juice at the bottom so the blades catch easily. Blend on high for 60–90 seconds, scraping down the sides once, until the chutney is very smooth and uniformly bright green. Taste and adjust: add more lime for brightness, more chili for heat, or a pinch of salt if flat.
Transfer to a small bowl or jar. If serving immediately, the chutney is at its most vivid and fresh. If making ahead, press a piece of cling film directly onto the surface to prevent oxidation and refrigerate for up to 3 days. Stir well before serving — the chutney may separate slightly on standing.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.