Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. My recipe is super aromatic and medium hot in flavour. You can add as many chillies as you like. If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Condiment, Side Dish
Cuisine: Indian
Keyword: chutney, coriander, dip, mint
Servings: 4
Author: Sanjana
Equipment
Blender
Ingredients
85gfresh corianderincluding stalks
15gfresh mint leaves
30cashews, soaked in hot water for 30 minutes and then drained
3thin green chilliesadjust according to your taste
1large clove garlic, peeled
2tbspfresh lemon juice
1/2tspsalt
2tspsugar
65mlice cold water
Instructions
Place all the ingredients in a blender. Blitz to create get everything coarsely chopped.
Scrape down the sides of the blender jar to make sure everything blends evenly. Add a splash more water if you need to.
Blend again to achieve a smooth, creamy chutney.
Pour into a bowl and cover. Chill in the fridge for 2 hours before serving.
Video
Notes
Adjust the consistency of the chutney according to how you're serving it. It might need to be thinned out for drizzling over chaat but a thicker chutney is perfect for sandwiches. and dipping.
Store this chutney in an airtight container in the fridge for up to 3 days. The longer you keep it, the more it will discolour so try to enjoy soon after making.
To make this a coconut and coriander chutney, add 50g fresh grated coconut along with the fresh herbs. Increase the amount of water if necessary.
Make it milder: Stir in 50g plain yoghurt after the chutney has been blended. Don't add it to the blender jar or the chutney will become very runny.