Mint and Coriander Chutney

ByShayma February 3, 2025February 4, 2025 Updated onFebruary 4, 2025

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Bowl of fresh herbs, including cilantro and mint, submerged in water with ice cubes on a white marble surface.

Plate of crispy, golden-brown fritters served on a floral-patterned dish, accompanied by a small bowl of vibrant green chutney, set on a white surface.

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Mint and Coriander Chutney

Author: Shayma Saadat

Ingredients

Instructions

Coarsely chop ½ a bunch of cilantro (stems and leaves) and coarsely chop leaves from 1 small bunch mint until you have ½ a cup.
Place in a mini food processor or blender, add lime juice, ½ serrano chili (or Thai bird chili, if using) and 1 tsp sea salt.
Process, scraping down sides as needed, until chutney is smooth. If you prefer a thinner consistency, add ice water, a tablespoonful at a time until you reach the desired consistency.

Shayma

Hi friend! I'm so happy you're here. As a multi-hyphenated Canadian, I call Toronto, Canada home – I live with my husband and 12-year-old son near a fake castle called Casa Loma. Everything I cook + share with you is based on the ethnic scents and spices of the countries of my heritage. I love to combine these flavors with the local bounty of my home in Canada.