Vibrant and zesty deity-kitchen dip made with fresh cilantro, mint leaves, ginger, green chilies, lemon juice, and roasted cumin.
Snack · 10 min prep · serves 4 Newly added
Ingredients
- 2 cups coriander leaves , washed leaves and tender stems
- 1 cup mint leaves , washed fresh leaves only, no woody stems
- 1 inch piece ginger , peeled and sliced
- 2 green chili , seeded if less heat is preferred
- 2 tbsp lemon , juiced
- 1 tsp cumin powder , roasted
- 1/2 tsp rock salt , saindhava lavana or kala namak
- 1 tsp sugar
- 2 tbsp water , ice-cold
Preparation
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Thoroughly rinse the fresh cilantro leaves and mint leaves in cold water; pat dry with a kitchen towel.
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Place the cilantro, mint leaves, sliced ginger, and green chilies into a high-speed blender jar.
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Add the fresh lemon juice, roasted cumin powder, rock salt, sugar, and 2 tablespoons of ice-cold water.
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Pulse and blend for 1 to 2 minutes until smooth, scraping down the sides as necessary.
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Taste and adjust seasoning with an extra squeeze of lemon juice or pinch of salt if needed.
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Transfer to a glass bowl, cover tightly, and chill until serving.
In the tradition
Standard Indian restaurant chutneys frequently rely on garlic and onions to supply savory body. In Vaishnava temple cooking, fresh garden mint (pudina) and coriander (dhaniya) are balanced through roasted cumin pyrazines, mineral rock salt, and fresh lemon juice, creating a clean, digestive herbal relish.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 116, Fresh Mint and Coriander Chutney)
- ISKCON Deity Kitchens (Everyday Condiment Standards)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.