Easy Mint & Coriander Chutney Recipe - Indian Dip

5 from 4 votes

Easy Mint & Coriander Chutney Recipe - Indian Dip

Diwali is coming, so it's the perfect time to share this easy mint & coriander chutney. A simple green Indian dip from the book Celebrate Diwali by Renu Bhardwaj.

Prep Time5

Total Time5

Course: lunch

Cuisine: Indian

Keyword: CHUTNEY, condiments, dip, easy vegan dip, mint, preserves, vegan dip, vegan sauce

Servings: portions (2 tablespoons each)

Calories: 30kcal

Author: Jacqueline Meldrum

Ingredients

80 g fresh mint
50 g fresh coriander (cilantro)
¼ white onion
3 spring onions (scallions) (trimmed)
1 lemon (juice only)
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon chaat masala
1 teaspoon ground cumin
1 teaspoon mint sauce (or 1 teaspoon of sugar)
2 tablepsoons cold water (2 - 3 tablespoons of water or one ice cube if you have a powerful blender or food processor)
1 tablespoon plant-based yoghurt (to swirl in, optional)

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Instructions

Put all the ingredients apart from the yoghurt in a food processor or blender and blend until smooth. If it's too thick to blend, add 2-3 tablespoons water and blend again. It should be smooth and runny, thinner than pesto.
Taste to check the seasoning and spoon into an airtight container or a clean jam jar and store in the fridge.
When serving you can stir through some yoghurt.
Enjoy!

Notes

Store this tangy green chutney in an airtight container in the fridge for up to a week. Once you stir yoghurt through the chutney (if you do that), it can only be kept for 2-3 days.
You can freeze it in portions in an ice cube tray then add to a labelled freezer bag and take it out as you need it. You can freeze it for 3-4 months. Pop a portion in the fridge overnight to defrost or use the defrost function on a microwave.
Each portion is 2 tablespoons and 30 calories - this includes yoghurt, it will be slightly less calories without the yoghurt.

Nutrition