Parsi Green Chutney

Name: Parsi Green Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2-3 servings
Cuisine: Parsi
Ingredients: 1 cup Cilantro, chopped; 1/2 cup Mint, fresh leaves; 2 cloves Garlic, finely chopped; 1 inch Ginger, piece of; 2 tablespoons lemon juice; 2 teaspoons sugar; 1 teaspoon Cumin, seeds; 2 pieces Green Chili, slit; salt, to taste; 2 tablespoons water

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	Cilantro , chopped
	1/2 cup	Mint , fresh leaves
	2 cloves	Garlic , finely chopped
	1 inch	Ginger , piece of
	2 tablespoons	Lemon juice
	2 teaspoons	Sugar
	1 teaspoon	Cumin , seeds
	2 pieces	Green Chili , slit
	—	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.