Green Chutney

Ingredients

• 1 cup coriander leaves
• 0.5 cup mint leaves
• 2 Thai chilies or Serrano peppers (Adjust to taste.)
• 2 fresh garlic cloves (Adjust to taste; chop before crushing.)
• salt (To taste.)
• black pepper (To taste.)
• 1 tsp red chili flakes
• 1 tbsp cumin powder
• 1 cup yogurt

Steps

1. 1

   Wash and prepare the coriander and mint leaves. Chop the green chilies and garlic cloves so they can be crushed easily.

2. 2

   Place the coriander and mint leaves in a mortar and crush them lightly with a pestle.

3. 3

   Add the chopped green chilies, garlic, and cumin powder to the mortar. Crush with the pestle until the mixture is coarse in texture.

4. 4

   Add salt, black pepper, and red chili flakes. Crush and mix the mixture a little more until the seasonings are well incorporated.

5. 5

   If desired, freeze the crushed herb mixture for later use before adding the yogurt.

6. 6

   Add the yogurt to the crushed mixture and mix thoroughly. Serve.

7. 7

   For the blender method, place the coriander, mint, chilies, garlic, cumin powder, salt, black pepper, and red chili flakes in a blender, leaving out the yogurt.

8. 8

   Blend until completely smooth, stopping as needed to scrape down the sides. Add 1–2 tablespoons of yogurt at a time to help the mixture move in the blender.

9. 9

   Transfer the blended mixture to the remaining yogurt, mix well, and serve.

Notes

The quantity of green chilies and garlic may be adjusted according to personal preference. The source describes both a coarse mortar-and-pestle version and a smooth blender version. The wording mentions adding yogurt incrementally in the blender method, then mixing the blended mixture into the remaining yogurt.

Nutrition per serving

• condiment
• sauce
• chutney
• vegetarian
• gluten-free
• no-cook
• spicy
• South Asian