The ever popular Mint-Coriander chutney gives the much needed spice and zing to almost anything. Whether you have it as a sauce, dip or pesto, it tastes delicious.
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Mint Coriander Pesto Recipe
- Total Time: 10 minutes
- Yield: 2 cups 1x
Description
This mint-coriander pesto offers a fresh and spicy twist on traditional pesto, perfect as a sauce, dip, or spread.
Ingredients
- 2 cups (480 ml) chopped mint leaves
- 2 cups (480 ml) coriander leaves
- 4-5 green chilies
- 1 tsp ginger paste
- 1-2 tsp tamarind pulp
- 1 tbsp salt
- 1/4 tsp sugar
Instructions
- Combine all the ingredients in a blender or food processor.
- Blend until you achieve a thick, smooth mixture, scraping down the sides as needed.
- Taste and adjust seasoning if necessary, adding more salt or sugar to balance flavors.
- Transfer the pesto to a clean jar and store in the refrigerator until ready to use.
Notes
- Keep the pesto refrigerated until use.
- It pairs well with grilled meats, sandwiches, or as a dip for snacks.
- Adjust the number of chilies for desired spice level.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 1
- Sodium: 700
- Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 1
- Cholesterol: 0
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Frequently Asked Questions
What is tamarind pulp and why is it in this pesto?
Tamarind pulp is a sour, fruity extract from the tamarind pod, widely used in Indian cooking. In this mint-coriander pesto — which the article describes as a take on the Indian mint-coriander chutney — it adds the characteristic tangy sourness that balances the heat from the 4 to 5 green chilies and the freshness of the herbs.
How can I adjust the spice level?
The recipe uses 4 to 5 green chilies; the notes say to adjust the number of chilies for your desired spice level. Fewer chilies for a milder result, more for extra heat. 
