This chutney is usually served in Mamak restaurants or Indian restaurants. My favourite restaurant makes chutney with thick consistency and a stronger mint coriander flavour where else the one I had with naan in another restaurant was more watery, spicier and sour.
I had some leftover coriander from homemade Thai green curry paste and had leftover lemon juice from hummus. Piglet helped to harvest some mint leaves from our garden. I then freeze so I can have it with my roti next time.
Coriander Mint Chutney Recipe
Ingredients
1 bunch of coriander leaves including stem
½ cup mint
1 bird eye chilli
1 tbsp ginger
Lemon juice to taste
Salt to taste
Method
Blend all ingredients above. Mix it with some curd (optional). Add lemon juice or salt to taste.
