Indian
Indian - Chutneys and Sides
Galouti Kebab Mint Coriander Chutney
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 1 cup fresh mint leaves
- • 1 cup fresh coriander leaves and stems
- • 2 green chilies
- • 1/2 inch piece of ginger
- • 1 tbsp lemon juice
- • 1/2 tsp roasted cumin powder
- • 1/4 tsp black salt
- • 2 tbsp cold water
Preparation Steps
1
Phase 1
Blend the mint, coriander, green chilies, ginger, roasted cumin, and black salt with the cold water into a smooth paste.
2
Phase 2
Stir in the lemon juice and thin with a little more water if the paste is too thick.
3
Phase 3
Let the chutney sit for 15 minutes so the flavours develop.
4
Phase 4
Serve as the classic cooling side to galouti kebabs, samosas, and tandoori dishes.