Delhi-style fresh coriander and mint chutney from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • lorloff on January 09, 2023

    I totally agree with L. nightshade. This is very easy and delicious. This is a bright, flavorful and easy recipe the only caution is to taste the chile before adding so that you can gage the spice amount for your guests. It is great with an Indian meal and we have used the left overs with samosas, fish dishes and as a condiment with many other dishes.

  • L.Nightshade on August 01, 2012

    Super easy and tasty. Cilantro and mint are tossed into the blender (food processor in my case) with hot green chiles, asafetida, lime juice, water, and salt. I only added a tiny bit of water as I wanted to use this to spread on naan sandwiches. The fresh, bright flavors in this chutney worked very nicely with tandoori style chicken on naan bread.

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