Fresh Coriander-Mint Chutney

Fresh coriander and mint chutney belongs to a very ancient family of Indian preparations in which herbs, chillies and spices are ground on a flat stone to obtain a vibrant paste, without ever resorting to fire. Food historians place these grinding techniques among the oldest culinary practices of the subcontinent, predating many elaborate cooking methods. Each household, each region has long kept its own hand for this condiment, adjusting the acidity, heat and freshness according to the herbs available at the morning market. Served alongside the simplest dishes as well as the most festive, it embodies the idea that popular Indian cuisine relies as much on condiments as on the main dish itself. Its preparation, quick and without cooking, has made it a daily gesture transmitted from mother to daughter, more than a recipe fixed in a book.

• 1 large bunch of fresh coriander (leaves and tender stems)
• 1 small bunch of fresh mint
• 2 to 3 green chillies, to taste
• 1 piece of fresh ginger (about 2 cm)
• 2 garlic cloves
• juice of 1 lime
• 1 pinch of salt
• 1 pinch of sugar (optional, depending on region)
• 2 tablespoons cold water
• 1 pinch of ground cumin (optional)

1. Wash the coriander and mint thoroughly, then remove the toughest stems.
2. Place the herbs in the mortar or blender with the chillies, ginger and garlic.
3. Add the salt, sugar and cumin if desired, then grind in pulses, incorporating the cold water little by little.
4. Pour in the lime juice at the end of grinding to preserve its freshness and acidity.
5. Grind until you obtain a smooth, bright green paste, neither too liquid nor too thick.
6. Taste and adjust the balance between acidity, salt and heat before serving immediately.

This chutney offers a bright and immediate freshness, carried by the sharp fragrance of coriander and the minty note that softens it. The chilli brings a frank heat, tempered by the acidity of lime and a discreet hint of sweetness. Its texture is smooth and slightly grainy, a sign of traditional grinding rather than overly fine blending.