Parsi Green Chutney
Veg
Vegan
Vibrant coconut-coriander-mint chutney ground with garlic, green chilli, cumin, and lime juice — the chutney used to coat the fish in patra ni machhi and served as a table condiment alongside most Parsi meals. Denser and more coconut-forward than Delhi or Maharashtrian green chutneys; the fresh coconut provides body and sweetness against the mint and chilli heat. Made fresh at the time of cooking and consumed the same day; a staple condiment in the Parsi kitchen that ties the cuisine's flavours together.
Cuisines
Parsi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 5 min
Total: 15 min
2-3 servings
Ingredients
| 1 cup | fresh coriander leaves |
| 1/2 cup | fresh mint leaves |
| 2 cloves | garlic |
| 1 inch | piece of ginger |
| 2 tablespoons | lemon juice |
| 2 teaspoons | sugar |
| 1 teaspoon | cumin seeds |
| 2 pieces | green chilies |
| — | salt to taste |
| 2 tablespoons | water |
Instructions
- 1 Wash the coriander and mint leaves thoroughly under running water to remove any dirt.
- 2 Peel the garlic cloves and ginger.
- 3 In a blender, combine the coriander leaves, mint leaves, garlic, ginger, lemon juice, sugar, cumin seeds, green chilies, salt, and water.
- 4 Blend all the ingredients until you achieve a smooth and consistent paste.
- 5 Taste and adjust the seasoning if necessary, adding more salt or lemon juice as preferred.
- 6 Transfer the chutney to a bowl and serve fresh or store in an airtight container in the refrigerator.
Tips
For a spicier chutney, add an extra green chili or use a spicier variety.