Mint-Coriander Chutney

It’s often believed that no Indian meal is complete without a good helping of tangy chutney and a touch of spicy pickle on the side. Delicately spiced, these Indian condiments range in taste, texture and colour to suit every palate, be it hot, sour, salty or sweet.

Chutneys can be classified in two basic categories. The fresh chutneys, those that are blended with fresh ingredients and spices, and require no cooking whatsoever, and the cooked chutneys, that are simmered over a low heat till all the flavours are blended well. While chutneys are enjoyed and eaten in almost every home throughout the country, it is as diverse in its flavour as the number of hands that make it everyday.

Some of the most popular chutneys include:

Coconut Chutney: A favourite accompaniment to the spicy Masala Dosa, this fresh chutney is made by blending freshly grated coconut with generous amounts of green chillies, fresh ginger, curry leaves, Urad dal and mustard seeds.

Tomato Chutney: This refreshingly sweet chutney is made by slowing cooking fresh tomatoes with an added flavour of curry leaves, ginger and spices. Eaten hot or cold it brings a wonderful additional dose of flavour to any simple meal.

Tamarind Chutney:A slow simmering chutney of tamarind pulp, jaggery (unrefined sugar) and a mix of spices, this tangy chutney is always a welcome companion to many Indian snacks. It is a wonderful blend of sweet and sour flavours with a hint of spice and adds that much needed zing to many popular street foods.

Mango Chutney:This chutney is easily made by sautéing diced mangoes with an array of different spices and lemon juice. As much as it is enjoyed with a traditional Indian meal, it also serves as a great topping for any regular sandwich. 

Onion Chutney:A personal favourite, onion chutney is a quick two-step process. First, sliced onions are sautéed in a skillet with red chillies. Then, once cooled, it is blended to a touch of tamarind and sugar to a smooth fine paste. A perfect blend of spicy, sweet and sour, this delicious relish is good enough to enjoy on its own.

HARI CHUTNEY
MINT-CORIANDET CHUTNEY
Prep time: 10 min | Cooking time: 10 min 

2 cups fresh coriander, chopped
1/2 cup fresh mint leaves
1-inch piece fresh ginger
1-2 green chillies, roughly chopped
1 raw mango, roughly chopped
1-2 tbsp fresh lime juice
salt, to taste
water, as needed

BLEND all ingredients till it forms a smooth fine paste, adding a little water if necessary.

STORE in a tightly sealed jar in the refrigerator and enjoy as desired.