Vegan Masala recommends
Blender or food processor
Helpful for smooth chutneys, batters and curry sauces without transferring large quantities by hand.
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Vegan Masala Recipe
Homemade Cilantro Chutney
Coriander, mint, green chilli and lime make a chutney that is grassy, sharp and wonderfully fresh. A spoonful wakes up pakoras, wraps, roasted vegetables and almost anything from the grill.
Recipe by Craig LogueHow our recipes are created
10 minPrep: 10 minCook: 0 minServes 1IndianVegan
chutneycilantro chutneycilantro recipecilantro mint chutneyindian recipeindian dip
From the kitchen
What to expect
This chutney leans sharp and green, with ginger, chilli and yogurt giving it a clean, cool finish. It is the kind of thing that wakes up a plate of snacks, flatbreads or leftovers.
Serving idea
Best served simply
Serve with samosas, dosas, chaat, roasted vegetables, or spread on sandwiches and wraps.
Useful equipment
Tools that make this recipe easier
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Vegan Masala recommends
Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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Cook the recipe
Method
- 1
In a food processor or blender, add 1/4 of a small yellow onion, 2-3 chopped cloves garlic, 1-inch piece of chopped ginger, and 2-8 chopped green chilies. Process until the mixture is finely minced.
- 2
Add 1 bunch cilantro, 1/2 cup fresh mint, 1/2 cup vegan plain unsweetened yogurt, 1/2-1 tsp salt, and 2-4 tbsp fresh squeezed lemon or lime juice. Blend until smooth, stopping to scrape down the sides as needed; keep a little texture if you like it that way.
- 3
Taste and adjust with more salt or lemon or lime juice if needed. If the chutney seems too thick, blend in a spoonful of water at a time until it loosens slightly.
Gather everything first
Ingredients
- •1/4 of a small yellow onion, coarsely chopped
- •2-3 cloves garlic, chopped
- •1-inch piece of fresh ginger, chopped
- •2-8 green chilies, chopped (2 for mild, 4-8 for spicy)
- •1 bunch cilantro, washed and cut into 1-2 inch sections, including the stems
- •1/2 cup fresh mint, coarsely chopped
- •1/2 cup vegan plain unsweetened yogurt
- •1/2-1 tsp salt, to taste
- •2-4 tbsp fresh squeezed lemon or lime juice, to taste
A few useful notes
Notes
- •This chutney is best made close to serving, since the herbs lose some brightness after a day or two. It keeps well in a covered container in the fridge for 3 to 4 days.
- •For longer storage, freeze in small portions and thaw in the fridge. Stir before serving, since the yogurt can separate a little after chilling.
- •Use more green chillies for heat, or keep them low and let the ginger and lemon carry the sharpness. A thicker chutney works well as a spread; a looser one suits dipping.
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