Zingy Mint and Coriander Chutney

Zingy Mint and Coriander Chutney

Everyone who has ever tasted this chutney falls in love with it. I always try to keep a batch in my fridge and throw it over so many of my dishes, including sandwiches, wraps and Indian classics. 

And I know when my mum goes to the market, she’s always on the lookout for the bigger bunches of herbs because she loves to make this chutney. It’s super easy to make and will add so much zing to your dishes. Using ice cubes when blitzing keeps your herbs bright green, so it will look amazing too. Here, we’ve used one chilli, but you can always add more or less, depending on your preference. 

Makes enough to fill one medium-sized jar 


50g bunch fresh coriander

50g bunch fresh mint 

1 green chilli

1 tsp salt

2 tsp sugar 

Juice of half a lemon  

6 ice cubes


Pick the mint leaves and discard the hard stalks. Roughly chop your coriander (you can use the stalks too as they will blitz down fine and add bags of flavour). Chop the end off your chilli and discard. Cut the rest into chunks, keeping the seeds. 

Place into your blender, then add your salt, sugar, lemon juice, and ice cubes. 

Blitz for a few seconds until everything is combined and you have a lovely bright green chutney.

Spoon into a clean jar, and keep in the fridge for up to a week, or freeze into an ice cube tray for when you need it.

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