Ramadan always calls for an assortment of chutneys/dips!
My favourite is the Coriander and Mint Chutney which is always a hit and tastes good with almost anything. It’s super easy to prepare and can last for weeks if properly refrigerated or you can even freeze it.
I normally use less mint because it can change the colour of the chutney into dark green, which does not look fresh. I like mine more garlicky so you can adjust as per your taste! Also, I use lemon juice but you can use Tamarind instead.
This is my version of the recipe:
- Coriander (1 bunch)
- Mint (1/4 bunch)
- Cumin Seeds ( 1-2 tsp full)
- Garlic Cloves (5-6)
- Green Chillies (1-2 large)
- Red Chilli Flakes (1tsp)
- Lemon Juice (1/4 Cup)
- Salt to taste
P.S: This chutney can also be used as a marinade for Chicken, fish or meat.