Fresh Mint and Coriander Chutney

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, herbaceous condiment that cuts through rich dishes with its bright green flavor and refreshing zing. This Pakistani-inspired vegetarian recipe, ready in about 15 minutes, pairs fresh mint leaves, fresh coriander, green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 Pakistani cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1 cup fresh mint leaves, 1/2 cup fresh coriander, 2 finely chopped green chilies, and 2 minced garlic cloves. Process until finely chopped, scraping down the sides with a spatula after 30 seconds.
  2. Step 2: Add 1 tbsp lemon juice and 1/2 tsp salt, then slowly drizzle in 3 tbsp water while processing until smooth and cohesive, about 1 minute.
  3. Step 3: Taste and adjust seasoning, adding more salt if needed. Transfer to a bowl and chill for 30 minutes to allow flavors to meld before serving.

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