The Quintessential Coriander and Mint Chutney: a Timeless Indian Treasure

In the heart of every Indian kitchen, there lies a treasured condiment that has been passed down through generations - the Coriander and Mint Chutney. This vibrant, zesty, and refreshing delight has been a staple accompaniment to our beloved curries, snacks, and street food for centuries. As a seasoned chef and storyteller, I'm thrilled to share with you a recipe which has a rich history spanning thousands of years, refined to perfection, to bring this flavorful magic to your table.

Gathering the Enchanted Ingredients

Fresh coriander leaves (1 cup) - with their delicate, lacy texture and citrusy aroma

Fresh mint leaves (1/2 cup) - with their cooling essence and emerald hue

Green chilies (2-3) - adding a subtle, slow-building heat

Ginger (1-inch piece) - with its spicy warmth and ancient healing properties

Garlic (5-6 cloves) - the pungent, flavorful guardian of the chutney

Cumin seeds (1 teaspoon) - imparting a warm, earthy aroma and a hint of nuttty, bitter flavor

Yogurt (4-5 tablespoons) – creamy, tangy and nutritious dairy product, a versatile base for various flavors

Salt (to taste) - the silent enhancer, bringing harmony to the blend

Here's a video guide for your reference.

Before we dive into the recipe, let us start with the roots - literally! Learn how to grow fragrant coriander and refreshing mint, the stars of our show.

Coriander: The Citrusy Charm

Start by sowing tiny seeds directly in well-draining soil with a temperature of around 20-25°C (68-77°F). Plant the seeds 1-2 cm (1/2 inch) deep and 1-2 cm apart, in rows 30-40 cm (12-16 inches) apart. Water gently and keep the soil consistently moist during the germination period (7-10 days). 

Once seedlings emerge, reduce watering to once a week and provide partial shade. Fertilize lightly, as coriander has a short lifespan (around 6-8 weeks) and can bolt (go to seed) if stressed. Harvest leaves and stems as needed or allow the plants to flower and go to seed for a continuous crop.

To harvest coriander, wait until the leaves are large enough to use, usually within 3-4 weeks of sowing. Pinch or cut off individual leaves or stems as needed or harvest the entire plant by cutting it off just above the soil line.

Mint: The Cooling Queen

Obtain a healthy, fragrant mint root and clean the bottom of the stem, removing the extra leaves. Place these stems in water for 5-6 days, once they start bearing nodes. Plant these stems then in moist, well-draining soil with partial shade and a temperature of around 18-24°C (65-75°F). Plant the cutting 2-3 cm (1 inch) deep, with the eye facing upwards, and water gently. Keep the soil consistently moist but not waterlogged and fertilize lightly. Within 1-2 weeks, new shoots will emerge, and the plant will establish itself.

Prune regularly to encourage bushy growth and prevent flowering and consider containing the mint in pots or borders to prevent spreading. With proper care, the new mint plant will thrive and provide an abundance of fresh leaves for harvesting.

Now that we have fresh coriander and mint leaves ready, let us move on to cooking!

Ginger

Rinse ginger under cold running water to clean it from the dirt and pat dry with a paper towel to remove excess moisture. Also, make sure to trim away any knobs or rough skin as per requirement. Peel the skin using a spoon or knife, it is always tastier without the skin. But be careful while peeling off the skin using knife! We’ve got the entire recipe ahead of us to finish!

Garlic cloves

When selecting garlic at the market, choose firm, plump bulbs with tight, papery skin and no signs of sprouting or mold. Opt for bulbs that are heavy for their size and have a sweet, earthy aroma. To peel garlic quickly and easily, place the clove on a flat surface and gently crush it with the flat side of a chef's knife, loosening the skin. Then, simply remove the skin, which should now be easy to peel away.

**Tip: We all know, peeling garlic can be a tedious and frustrating task, especially when dealing with multiple cloves. The papery skin can be stubborn and clingy, making it difficult to remove in one piece. You can soak the garlic cloves in water for 30 minutes to loosen the skin, making the peeling process even simpler. And store them in an airtight container, that way they last long for about 4-5 weeks!

Yogurt

Take 4-5 tablespoons of yogurt to add creamy and tangy base for chutney. Make sure the yogurt is brought right from the refrigerator and is thick and creamy. Yogurt is a nutritious dairy product made by fermenting milk with friendly bacteria, and offers a versatile base for various flavors, toppings, and culinary uses.

Coriander leaves

Choose fresh coriander leaves with a bright green color and no signs of wilting, and if you are bringing them straight from your farm, you’ll be happy to see the color and warm, earthy aroma. Rinse them under the cold running water making sure they are clean. You can chop them fine, or you can use them directly.

Mint leaves

Mint leaves are known for best flavor and aroma but be wise while using it. Don't overuse, as mint can overpower other flavors. Nicely, start plucking leaves from stem, you do not want to use the stems. Wash them by rinsing under cold running water and make sure they are dirt free.

Cumin Seeds and Green Chilies

Start with cleaning Green Chilies, pluck the stems off the chilies and rinse under cold running water to remove dirt and debris. This helps remove impurities and prepares the chilies for cooking or roasting.

Heat a small dry pan over medium heat. Add 1 tablespoon of cumin seeds and let them sizzle for 30 seconds, then add cleaned 2-3 green chilies and continue roasting for another minute, stirring occasionally. Remove from heat and let cool before grinding. This roasted blend can be used as a seasoning in various Indian dishes, adding depth of flavor and aroma. Feel free to use the number of chilies you want to, as per your requirement of spice. And yes! You can replace green chilies with the red ones.

**Tip: You can store this roasted blend in an airtight container for up to a week, if you wish to use this in your curries.

In a high-powered blender or food processor, combine the coriander leaves, mint leaves, ginger, garlic cloves, roasted cumin seeds and green chilies and salt. Blend on high speed for about 2 minutes, pausing occasionally to scrape down the sides of the blender.

As the mixture transforms into a smooth, vibrant harmony, you'll notice the colors melding together - the emerald green of mint, the citrusy hue of coriander, and the subtle green of chilies.

Add water to the chutney in small increments (about 1 tablespoon at a time) and blend until you reach the desired consistency - a delicate balance between thick and thin, like a smooth sauce. Taste and adjust the seasoning, adding more lemon juice, salt, or chilies to fine-tune the flavor profile. Remember, the key to a great chutney lies in its balance of flavors.

Transfer the chutney to a serving bowl as we move further to use this in making of a sandwich. You can also store it in airtight container garnished with a sprinkle of coriander leaves or a few fresh mint sprigs and use for around a week when refrigerated.

Ingredients

Grab a plate and arrange the following ingredients for making veggie sandwich:

Onion (1/2) – cut the onion in rings

Tomato (1/2) – cut the tomato into slices

Cucumber (1/2) – cut the cucumber into slices

4 slices whole wheat bread or whole grain bread

And finally grab our Coriander and Mint Chutney in a bowl

Apply a generous amount of chutney on whole grain bread, just like a spread, layer sliced cucumbers, tomato and onion rings, and top with another slice of bread with applied chutney on it.

As you savor this Coriander and Mint Chutney, remember the stories of love, tradition, and flavor that have been woven into every spoonful. Use it to elevate your sandwiches and experience the magic of Indian cuisine!