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This is the bright green chutney that shows up alongside nearly every Pakistani street food - samosas, kebabs, sandwiches - built on nothing more than mint, coriander, and green chilies blended with a splash of lemon and a touch of yogurt for body. Using more coriander than mint keeps the flavor from tasting overly medicinal, since mint alone can quickly overpower everything else.
Per serving
25kcal
Calories
1g
Protein
3g
Carbs
1g
Prep Time
15 min
Cook Time
0 min
Servings
8 people
Difficulty
easy
Fat
1g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
Wash the coriander and mint leaves thoroughly and roughly chop, discarding thick stems.
In a blender, combine the coriander, mint, green chilies, garlic, ginger, and lemon juice.
Blend on high speed, adding a splash of water as needed, until a smooth, thick paste forms.
Add the yogurt and salt, and pulse briefly to combine (the yogurt adds body and mellows the sharpness).
Taste and adjust salt, lemon juice, or chilies as needed.
Transfer to a serving bowl or airtight container and refrigerate until ready to serve.
Use More Coriander Than Mint: A higher ratio of coriander keeps the chutney balanced - too much mint alone can taste overly sharp and almost medicinal. Add Water Gradually While Blending: Adding just enough to help the blades move keeps the chutney thick and clingy rather than watery and thin. Stir in Yogurt at the End: Adding it only after the herbs are blended smooth keeps the chutney's texture creamy rather than curdled or separated.
Stored in an airtight container, it keeps well for up to 5 days, though the color can dull slightly over time.
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