This is one of the first fresh chutneys I would teach. It is less about following an exact formula forever and more about learning balance. Coriander gives freshness, mint coolness, green chilli heat and lime acidity. Once you understand that relationship, you can adjust the chutney according to what you are serving.
Method
Step 1
Place the coriander, mint, chilli, ginger, cumin, lime juice, sugar and salt in a blender.
Step 2
Add 60 ml cold water and blend until smooth, stopping to scrape down the sides.
Step 3
Add only enough additional water to achieve a spoonable chutney rather than a watery sauce.
Step 4
Adjust salt, lime and chilli until the chutney feels fresh and balanced.
Step 5
Serve immediately or chill promptly.
My note
Do not think of green chutney as simply ‘coriander blended with chilli’. The acidity and salt are what make the herbs taste alive. I prefer to add water cautiously; it is easy to thin a chutney and difficult to bring its character back once diluted. Often, you will be able to test some variations in this by adding some green mango or garlic or toasted peanuts or even sunflower seeds to get a more smoother mouthfeel.
How to use it
Serve with kebabs, pakoras, chaat, sandwiches or alongside a simple meal. It can also be folded into yoghurt for a quick herb dip.
Storage
Best on the day it is made. Refrigerate in a clean airtight container and use within 2 days. Colour and freshness will diminish with time.
