Mint, Coriander, and Mango Chutney
This simple chutney works really well with lamb seekh kebabs; the flavor combinations are fresh, interesting, and balanced. Green chillies, pungent raw garlic, and cooling mint blend together with smooth mango chutney into an herbaceous condiment with hidden depth.
Overview
This is a contemporary fusion chutney that bridges traditional and modern Indian cooking. Fresh herbs meet the sweetness of mango chutney in an elegant balance. The texture is smooth and refined, the flavor complex and sophisticated. This is perfect alongside grilled meats and flatbreads.
Ingredients
- Small bunch of fresh coriander (leaves only, about 30 grams)
- Large bunch of fresh mint (leaves only, about 40 grams)
- 200 ml smooth mango chutney (store-bought or homemade)
- 1-4 fresh green chillies (finely chopped, quantity to taste)
- 2 garlic cloves (finely chopped)
- 1 fresh lime (juice)
- Salt to taste
Method
Stage 1 - Prepare Herbs
- Wash and thoroughly dry the coriander and mint bunches.
- Pick off the leaves, discarding the stems (stems can be bitter).
- Roughly chop the leaves into manageable pieces.
- Measure out approximately 70 grams total of loosely packed herbs.
Stage 2 - Blend Chutney
- Place the fresh coriander and mint leaves in a blender or food processor.
- Add the smooth mango chutney.
- Add the finely chopped green chillies (start with 1, add more as desired).
- Add the finely chopped garlic cloves.
- Add the lime juice.
- Blend until completely smooth and well combined.
- The texture should be creamy and spoon-able, not runny.
Stage 3 - Finish & Adjust
- Season with salt to taste.
- If too thick, thin with 1 tablespoon water at a time.
- If too thin, blend in additional mango chutney.
- Taste and adjust herbs, lime, or garlic to preference.
- Transfer to a serving bowl.
Notes
- Herb Freshness: Use very fresh herbs; the flavor depends entirely on their quality.
- Mango Chutney Quality: Use a good smooth mango chutney; it balances the fresh herbs beautifully.
- Heat Control: Green chillies vary in heat; start with 1 and add more to taste.
- Lime Essential: Fresh lime juice brightens everything; bottled lime juice won't work as well.
- Raw Garlic: The raw garlic is intentional, providing pungent depth that cooking would mellow.
Variations
Add Ginger: Include 1 small piece of fresh ginger (grated) with the garlic. Reduce Mango: Use only 150 ml mango chutney for a brighter, more herbal taste. With Coconut: Blend in 2 tablespoons desiccated coconut for tropical sweetness. Add Pomegranate: Stir in 2 tablespoons pomegranate seeds after blending for texture and tartness.
Serving
Serve with: Lamb seekh kebab, tandoori meats, samosas, pakora, grilled vegetables Garnish: Fresh mint leaf, lime wedge
Storage
- Refrigerate in a covered container for up to 3 days
- Best served fresh; herbs fade over time
- Do not freeze; texture and flavor deteriorate
Recipes mentioned here
Mango Chutney
This is the foundational chutney of Indian kitchens. Unripe green mangoes, simmered slowly with sugar and vinegar in a gentle spice base, transformed into a thick, concentrated condiment. The sweet and sour balance allows the mango's subtle character to shine. This is shelf-stable and improves with age; make it in batches and keep jars on hand year-round.
Lamb Seekh Kebab
Seekh kebab is restaurant-quality barbecue. Unlike simple meatballs, seekh kebab is defined by its fine, dense, bound texture achieved through vigorous kneading. The spice profile is warm and aromatic without aggression. When charred over hot coals, the exterior develops a smoky, charred, visible "lace" pattern while the interior stays succulent. This is elegant Indian street food made at home, served with yoghurt and lemon.
Samosas
Samosas are the ultimate Indian snack: crispy, angular parcels of golden filo pastry enclosing spiced, fragrant filling. The technique is simple yet satisfying, triangular folding, egg wash sealing, and oven-baking creates a light, shattering crust. Unlike deep-fried versions, these are baked for a lighter result while maintaining crispness. Serve warm with chutney, raita, or lemon juice. These are elegant enough for entertaining, casual enough for snacking.
Mango Chutney
A delicate, fruity preserve balanced with warm spice notes and bright acidity. This mango chutney captures the sweetness of ripe fruit while nigella seeds and warm spices provide intricate flavour layers perfect alongside curries, game, and cheese selections.
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