Rinse 30 grams fresh coriander leaves with stems and 60 grams fresh mint leaves with stems and pat dry.
30 grams fresh coriander leaves with stems, 60 grams fresh mint leaves with stems, ½ inch ginger, 2 cloves garlic, 1 teaspoon cumin seeds, 3 small green chillies, 8 peppercorns, 2 tablespoons olive oil, 1½ tablespoon lemon juice, ½ teaspoon salt
Place in a blender and add ½ inch ginger, 2 cloves garlic, 1 teaspoon cumin seeds, 3 small green chillies, 8 peppercorns, 2 tablespoons olive oil, 1½ tablespoon lemon juice and ½ teaspoon salt. Blend till smooth and serve at room temperature.
Notes
Select fresh herbs taking care the leaves are not wilting or beginning to yellow.We like to include the stems of the fresh herbs as they also have great flavour.Oil is added for emulsification, giving a creamy chutney and helps preserve the freshness.Adjust the amount of green chilli, lemon and salt to your taste.Use in wraps, sandwiches, with Indian snacks, chaat, and roasted meats.The chutney will be bright green initially but will darken over time as it is exposed to air. To stop the chutney from turning black, pour a thin layer of oil over the top to prevent its exposure to air.Serving tip: Allow the chutney to sit at room temperature for approximately 20 minutes before serving to allow all the flavours to come together. Best served at room temperature.Store the chutney in a sealed container the fridge for 3-4 days or freeze for up to a month. Note: fresh chutney is more flavoursome than frozen and is served the same day.