Mint & Coriander Chutney

This fresh Indian chutney is the green sauce you see alongside samosas, kebabs, and chaat at every good Indian restaurant. Mint and cilantro (coriander leaves) get ground into a vibrant paste with green chili, onion, and tamarind pulp for a condiment that’s sharp, herbaceous, and tangy all at once.

Tamarind is what gives this chutney its sour backbone. Soaking the tamarind for a full half hour and then squeezing the pulp out ensures you get a smooth, concentrated tartness without any fibrous bits. Combined with the cooling mint and the fresh, grassy cilantro, it creates a flavor that no bottled sauce can replicate.

No cooking involved. Everything gets ground to a fine paste and it’s ready to serve.

Chef Tips

• Wash the herbs thoroughly and pick off any thick stems. Stems add bitterness and fibrous texture to the paste.
• Adjust the green chili to your heat preference. One chili gives moderate warmth. Add more if you like it fiery.
• Grind to a genuinely fine paste, not a rough chop. The smoother the chutney, the better it coats food.
• Store in an airtight jar. The herbs oxidize and darken quickly when exposed to air, losing both color and flavor.

Variations

• Add a squeeze of lemon juice if you can’t find tamarind. It won’t have the same depth but provides the needed acidity.
• Stir in a small clove of garlic for a punchier version.
• Thin it with a splash of yogurt to make a creamy dipping sauce for fried snacks.