Mint & Coriander Chutney
Where there is masala papad, there must also be an accompanying chutney. This mint and coriander variation is easy and quick to make, but also is perfect for summery weather. It goes great with pretty much anything too, especially samosas, fritters (pakoras), etc. You can even mix it in with a good amount of yogurt and serve it as a refreshing side to an Indian meal (raita).
Ideally, you should also add in a tablespoon or so of green chilies, but we didn't have any so had to do without much spice. It wasn't too big an issue though since the papadums we made were already on the spicy side.
Ingredients (Serves 3)
Ideally, you should also add in a tablespoon or so of green chilies, but we didn't have any so had to do without much spice. It wasn't too big an issue though since the papadums we made were already on the spicy side.
Ingredients (Serves 3)
- 1/2 cup mint leaves
- 1/4 cup coriander leaves
- 2 tbs red onion, chopped
- 1 tbs lime juice
- 1 tbs yogurt
- Salt and pepper to taste
- Couldn't be easier: blend everything together until it becomes a smooth green paste.
