Volume I · b9

Mint–Coriander Chutney (No Garlic)

Name: Mint–Coriander Chutney (No Garlic)
Yield: 10 servings
Ingredients: Coriander leaves — 2 cups leaves & tender stems (60 g); Mint leaves — 1 cup leaves (30 g); Ginger, fresh — 1-inch (10 g); Green chilli (optional, deseeded) — ½ (optional) (2 g); Lemon juice — 1 tbsp (15 ml); Cumin (jeera) — ¼ tsp roasted (1 g); Rock salt (sendha namak) — ⅓ tsp (2 g); Curd (dahi), plain — 2 tbsp (for smoothness) (30 g); Water — 2 tbsp (30 ml)

Foundation recipesFoundation

Serves: 10
Portion: 1 tbsp
Time: 10 min
Texture: Smooth paste
Season: All year
Dosha: Vata
Pitta
Kapha
Cooling; aids digestion

Ingredients

What you need

Custom servings

Ingredients for 10 servings
Ingredient	Household measure	Quantity (10 servings)	Café batch ×5
Coriander leaves	2 cups leaves & tender stems	60 g	300 g
Mint leaves	1 cup leaves	30 g	150 g
Ginger, fresh	1-inch	10 g	50 g
Green chilli (optional, deseeded)	½ (optional)	2 g	10 g
Lemon juice	1 tbsp	15 ml	75 ml
Cumin (jeera)	¼ tsp roasted	1 g	5 g
Rock salt (sendha namak)	⅓ tsp	2 g	10 g
Curd (dahi), plain	2 tbsp (for smoothness)	30 g	150 g
Water	2 tbsp	30 ml	150 ml