Ingredients
- 1 large bunch fresh coriander (cilantro), roughly chopped
- 1/2 cup fresh mint leaves
- 4–5 green chillies (adjust to heat preference)
- 3 cloves garlic
- 1 inch fresh ginger
- 1/2 small onion
- 1 small tomato, roughly chopped
- Juice of 1 lime
- 1/2 tsp cumin (jeera)
- Salt to taste
- 2 tbsp oil
Optional — binds and mellows
- 2 tbsp roasted peanuts
- 2 tbsp plain yogurt (makes it creamier; skip for vegan)
Method
Blend
- Add all ingredients except oil to a blender or food processor.
- Blend until smooth, adding a splash of water if needed to get it moving.
- Add oil and blend briefly to incorporate — the oil acts as a preservative.
- Taste and adjust salt, lime, and chilli.
Storage
- Fridge: Up to 5 days in a sealed jar. Keep a thin layer of oil on top.
- Freeze: Freeze in an ice cube tray, then transfer to a bag. Good for 1 month. Thaw what you need.
Variations
- Nuttier / milder — add roasted peanuts before blending; they absorb heat and add body.
- Creamy — stir in yogurt after blending for a raita-style chutney. Don't freeze the yogurt version.
- Mintier — double the mint for a more cooling, less herbaceous flavour.
Added Aug 27, 2026 · Updated Aug 27, 2026