Coriander – Mint Chutney


Coriander – Mint Chutney

Linda Ziedrich
Servings 1.5 cups total


  • oz coriander cilantro leaves without stems
  • 1 oz spearmint leaves
  • 1 oz garlic chives chopped
  • 3 quarter-size slices of ginger
  • 2 tbsp lime juice
  • 1 tsp. salt
  • 1 tsp hot green pepper sauce or 1–2 chopped hot green peppers
  • cup coconut milk
  • 1 tsp cumin seeds


  • Toast cumin in dry skillet until fragrant.
  • Grind in mortar.
  • Purée all ingredients except the cumin in a blender. Serve with cumin sprinkled on top.


Recipe adapted for Slow Food Corvallis by Board Member Linda Ziedrich from her blog, A Gardner's Table.