At home in Islamabad, we always had a minimum of two condiments on the table - either a green chutney, yogurt, or kachumber (cucumber, onion and tomato salad). The recipe was originally folded into the recipe for my husband’s kebabs. But when I recently made it again to pair with biryani, I realized the chutney deserved its own post. Condiments play a big role on the Pakistani dinner table. They serve as a cooling agent; add moisture to an otherwise dry dish; or in the case of this cilantro and mint chutney, add some punch.
The green chutney is easy to make and can keep in the fridge for about a week. I would encourage you to use this recipe as a template – play around with the proportions and herbs, and see what you like. You can also make it as smooth or as chunky as you want it. At home, my mother would puree it to make it a very smooth, thin consistency where as I like mine on the chunkier side, like a salsa.
What to Serve this Chutney With?
- Beef Kebabs: This chutney is the perfect dipping sauce for these simple ground beef kebabs.
- Pakoray: Any type of pakoray will be incomplete without a side of this chutney.
- Pulao: Chutney is an essential accompaniment to pulao. You can prepare it with this mutton pulao, chana pulao or matar pulao.
- 2 roma tomatoes
- 4 cloves garlic
- 1 tablespoon mint chopped
- 4 tablespoon cilantro chopped
- 1 green chili (preferably bird's eye chili)
- ½ teaspoon red chili flakes
- salt to taste
- Roughly chop all fresh ingredients.
- Place everything including spices, inside a food processor. Pulse until everything is finely ground, and chutney has an even consistency.