Mint Coriander Chutney
Published:
Excerpted from Indian Food Is Easy by Vijaya Selvaraju. Copyright © 2025 Vijaya Selvaraju. Photographs by Tanya Pilgrim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
The Good Stuff with Mary Berg logo | Portions |
|---|
| Makes 1 & 1/2 Cups |
Ingredients
- 1 cup fresh coriander (cilantro)
- 1 cup fresh mint leaves
- ¾ cup chopped sweet white onion
- 4 Thai green chilis
- Juice of 1 lemon
- Kosher salt
Directions
- Add the fresh coriander, mint, onion, chilis, and lemon juice to a small blender.
- Season with salt to taste.
- Blend until smooth.
- Store in an airtight container in the fridge for up to 1 week.
