Mint and Coriander Chutney
A fresh green no-cook chutney made from mint, coriander and cashews, sharpened with lime and bird’s eye chilli. It is smooth, tangy and loose enough for dipping.
Ingredients
Method
- Soak 40 g cashew nuts in warm water for 20–30 minutes, until softened.
- Drain the cashew nuts, reserving a little of the soaking water.
- Blend the soaked cashew nuts with a splash of the reserved water to a smooth base.
- Add 20 g coriander leaves, 40 g mint leaves, 5.2 g roughly chopped fresh ginger, 2 g bird’s eye chilli, 4.2 g granulated sugar and the juice of 50 g lime, then blitz to a fine, smooth paste.
- Season with salt to taste and stir in more reserved water until the chutney is slightly runny and of dipping consistency.
- Transfer the chutney to a bowl and refrigerate; use within a few days.
Don't have something?
AlmondUse 100% of the weight. Soak in boiling water and slip off skins before frying or grinding; gives a lighter, slightly less sweet richness to curries.
Poppy seedUse 60% of the weight for gravies. Soak in warm water and grind into a fine paste to thicken royal kormas without adding heavy oiliness.
Shelled peanutUse 100% of the weight. Roast, skin, and grind; creates a thicker, earthier texture typical of Maharashtrian and western Indian curries.
Coriander (cilantro) or basilUse the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.
Basil leavesUse the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.
Coriander pasteUse 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.
Mint leafUse the same weight; identical herb, just the singular listing.
Dried mintUse 25% of the fresh weight, about 1 g dried for 4 g fresh; crush and add early so it softens.
- Coriander leaves
Use the same weight; it keeps the fresh green taste but loses the cooling mint aroma.
Ginger pasteUse equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.
Ground gingerUse 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.
Green bird's eye chilliUse the same weight. Similar heat, greener and sharper; slice as usual.
Fresh red chilliUse 1.5 times the weight; milder. Remove seeds to reduce heat further; colour and flavour are rounder.
Dried red chilliUse 1 g dried for 4 g fresh, soaked in hot water. Deeper, smokier heat; reduce other dried chilli.
JaggeryUse equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.
LemonUse the same weight; sharper and less floral, so reduce any extra souring slightly.
Lemon juiceUse about 30 g juice per lime (2 tbsp), strain pips; add at the end for fresh sourness.
Dried mango powderUse 1 g amchoor for about 15 g lime juice; add early with spices; gives dry mango sourness, not citrus aroma.
Similar dishes
- Same: Coriander & Mint Chutney shares with this dish a fresh green base of coriander and mint with chilli and ginger.
- Different: Coriander & Mint Chutney adds garlic, lemon juice, vegetable oil and caster sugar, while this dish uses cashew nut, lime and bird's eye chilli and has no garlic or oil.
- Same: Coriander Chutney shares coriander, ginger, green chilli, a sour citrus juice, sugar and salt with this dish.
- Different: Coriander Chutney adds garlic and vegetable oil and uses lemon juice, while this dish uses mint, cashew nut, lime and bird's eye chilli and has no oil or garlic.
- Same: Jal Jeera shares mint, coriander, ginger, green chilli, sugar and salt with this dish.
- Different: Jal Jeera is a chilled drink made with tamarind paste, dried mango powder, cumin, black peppercorn, fennel, black salt and boondi, and it lacks this dish's cashew nut, lime and thick blended-dip style.
- Same: Chutney Walle Aloo shares mint, coriander, cashew nut, ginger, bird's eye chilli, sugar and salt with this dish.
- Different: Chutney Walle Aloo adds new potatoes, onion, Greek yoghurt, vegetable oil, cumin seed, ground coriander, mild chilli powder, garam masala and water, and lacks this dish's lime; it is cooked as a simmered gravy rather than a raw blended chutney.