Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Mint and Coriander Chutney
A bright, zesty herb chutney with green chilli and lime — the dipping sauce that goes with everything.
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10 minPrep🔥
—Cook🍽️
8Serves📊
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Ingredients
- 1 cup fresh coriander
- 1/2 cup fresh mint leaves
- 1 green chilli
- 1 small onion, chopped
- 1 thumb ginger
- Juice of 1 lime
- 1 tsp sugar
- Salt to taste
- 2-3 tbsp cold water
Instructions
- Add everything to a blender.
- Blend, scraping the sides, until smooth.
- Adjust the salt, sugar and lime to balance.
- Pour into a small bowl to serve.
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Tara’s tips
- Add the water slowly — too much and the chutney goes thin.
- A spoon of yoghurt blended in makes a creamier version.
Serving suggestions
- Wonderful with samosas, pakoras, kebabs or as a sandwich spread.
Storage & reheating
Keeps 3 days in the fridge in a tightly sealed jar.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Too spicy?
Remove the seeds from the chilli, or use only half.
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