Fresh mint and coriander ground with ginger, green chili and lemon; the notebook's everyday green chutney, five minutes in the making.
Snack · 10 min prep · serves 4 Newly added
Ingredients
- 1 cup mint leaves , packed
- 1 cup coriander leaves , packed, with tender stems
- 1 tbsp ginger (fresh) , chopped
- 1 green chili , optional
- 1 tbsp lemon , juice
- to taste rock salt
- 2 tbsp water , as needed to grind
Preparation
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Rinse and dry the herbs well, wet herbs make a watery chutney.
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Grind everything with as little water as the blender needs, stopping to scrape down.
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Taste and adjust, more lemon, more salt, or a pinch of jaggery to round it.
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Keeps a day in the refrigerator under a thin film of water, but is best within hours.
In the tradition
Green chutney is the notebook’s universal condiment, beside cheela, dosa, vada pav, paratha. Mint is prized in the tradition as a cooler of both palate and pitta, which is why the chutney turns up most often at the summer table.
Sources & further reading
- Family recipe notebook (chutney page, "Mint Chutney: mint, coriander, lemon, salt, ginger, green chili")
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.