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Coriander mint chutney
धनिया पुदीना चटनी
Made in a blender in five minutes, lifts anything on the plate.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
Recipes and herbs are not filtered for allergies. Please check the ingredients yourself against any allergy you have, and ask your doctor if you are unsure.
5 minServes 6SnackSuits Pitta, KaphaVegan
You'll need
- 1 cup coriander leaves and stems
- ½ cup mint leaves
- 1 green chilli (leave it out for children)
- 1 inch ginger
- Juice of half a lime
- Salt, and a splash of water
Method
- Put everything in a blender with as little water as you can get away with.
- Blend in short bursts: a long grind heats the leaves and dulls the colour.
- Taste, adjust the lime and salt, and use it the same day.
Why this dish
Coriander and mint are both cooling and both bitter-astringent, which is the combination Ayurveda uses to lighten a rich meal. Fresh is the whole point: this loses its character overnight.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
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Made without the chilli, it's a common way to add flavour where sharp spice is being avoided.