Friday, October 15, 2010

Coriander Mint Chutney

I took a wonderful 10-week Indian cooking class at George Brown College about 10 years ago, with a lovely lady named Beena. She introduced me to Coriander Mint Chutney and it has been a staple in my kitchen ever since. I make it by the litre, and it generally lasts 3-4 months. It's great as a condiment for Chicken Tikka, Paneer Tikka, Corn & Clam Fritters, Samosas — well, anything really! Bright green in colour, it's made with fresh coriander (cilantro), mint, garlic, ginger and most important — green chillies! And lots of them. Made correctly, it'll blow your socks off. I mix it with a little more yoghurt if I serve it to guests. Beena gave me the recipe and I will always be eternally grateful. 

Coriander Mint Chutney

1 bunch fresh coriander, washed leaves only
1 bunch fresh mint, washed leaves only
10-15 green chilies
6 garlic cloves
2" of ginger root
1/2 tsp cumin powder
2 tsp fresh lemon juice
2 tsp salt
3-4 tbsp plain yoghurt

Using a sharp knife, slice open each green chili pod and discard seeds, then chop the pods. Put all the ingredients, except the yoghurt, in a food processor. Blend until smooth, pushing down if necessary, with a rubber spatula. Once combined, add the yoghurt. Taste and adjust the seasoning according to your taste. Wimps may want more yoghurt. Cover and refrigerate. 

COOK'S NOTE: Use disposable food preparation gloves, or rubber gloves, when slicing the chilies to avoid any skin irritation and burning eyes!