Wednesday, 5 August 2015

Coriander Mint Yogurt Chutney

Coriander Mint Yogurt Chutney

Once again, it's time for a basic recipe. When as a newbie you wander into the kitchen wondering how to make chutney, begin with this simple one. Restaurants serving Italian or Continental cuisine set a bread basket at the table before the main course; similarly, Indian restaurants serve papadums. One of my favorite things to eat at an Indian restaurant before the main course is this chutney slathered over plain, crisp papadum. This is versatile chutney and goes beautifully with simple stuff like batata wadas and also with exotic stuff like tikkas. And yes, for crazy souls like me, slathered on papadums. ;) 


1 cup mint
½ cup coriander
1 green chili
1 teaspoon cumin seeds
5-6 cloves garlic
1 inch piece fresh coconut, chopped into tiny bits
Salt, to taste
Sugar, to taste
Lime juice, to taste
4-6 teaspoons yogurt, smoothened


  1. Grind mint, coriander, green chilies, cumin seeds, garlic and coconut to a fine paste. Use water only if you need it and if you do please use as little as possible.
  2. Add salt, sugar and lime juice to taste. Give it one more whiz in the grinder.
  3. Check for balance of flavor (spicy with a dash of sweet and sour). Adjust salt, sugar and lime juice accordingly. Remove in a bowl.
  4. Just before serving add smoothened yogurt and mix it well to incorporate it into the chutney.
  5. Serve with hot pan fried chicken drumsticks or slathered over pau (bread) with batata wada or chicken tikkas and more…..

Chef Notes:

  1. If fresh coconut isn’t available in your pantry you can substitute coconut with a few peanuts. It will change the taste of the chutney but the combination of peanuts with mint and coriander does work.
  2. Increase the quantity of green chilies to two if you prefer spicier chutney.
  3. Please make sure you incorporate the smoothened yogurt really well into the chutney.
  4. This was a recipe made many moons ago. Please forgive the quality of the photograph. It’s an old photograph of the time when I’d just begun blogging. I would at the time take these silly bird-eye view clicks. I’d never click a photograph in this way now but in those days, I did. I had it in the archives of my comp hence posted it.
  5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism. 

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