Monday, 19 October 2015

Coriander Mint Chutney

This bad boy is my husband's invention. How does he come up with these awesome recipes, without any effort? It got me scrambling to jot down this recipe as fast as I could...

You just have to trust me on this.. This thick green goodness is nothing short of finger licking good. Serve this as a filling on a buttered bread sandwich or as a dip for kebabs, or just on the side as a chutney. 

A slight variation from most of the other recipes that call for coconut. This doesn't have any coconut in it! Even without the coconut, the consistency is still nice and thick, so for those of you who don't like coconut or can't get access to it, this is a wonderful alternative.

Also the fact that there's no coconut in it, gives it a longer shelf life. It will store easily in the fridge for a couple of weeks. I've added a wedge of lemon,  with it's skin and all. Just removing the seeds. Lemons are so good for you and full of lots of nutrients.

This is probably the first time, my method is just a couple of lines! 

 It's that easy! So go ahead and try it.. I promise you, its awesome!


Coriander mint chutney
Coriander Mint Chutney

Ingredients:
1 bunch of washed mint leaves (discard the stalks, just pull out the leaves and use)
small handful of fresh coriander leaves, washed
1" piece of ginger, peeled
4 cloves of garlic, peeled
3 whole green chillies (I used the milder light green variety)
1 tsp of salt
4 tsps of sugar
2 tbsps of olive oil
2 tbsps of balsamic white vinegar
1/4 wedge of lemon (deseeded, but skin and all)
pinch of turmeric powder
1/4 tsp of cumin powder

Method:
Cut some of the bigger ingredients into small pieces (ginger, green chillies, lemon etc) and blend all the ingredients together in a mixer, till you get a nice thick paste. Bottle and refrigerate. 




coriander mint chutney
Coriander Mint Chutney