Ramadan Green Coriander-Mint Chutney

To make a vegan version of this chutney, simply omit the yogurt or replace it with a plant-based yogurt alternative. The rest of the ingredients remain the same, ensuring you still enjoy the refreshing flavors.

To store leftover chutney, transfer it to an airtight container and keep it in the refrigerator. It should stay fresh for up to a week. For longer storage, you can freeze the chutney in ice cube trays and transfer the cubes to a freezer bag for up to three months.

Coriander-mint chutney pairs wonderfully with a variety of dishes. You can serve it with samosas, kebabs, pakoras, or even as a dip for fresh vegetables. It's a versatile condiment that enhances the flavors of many Ramadan meals.

Yes, if you don't have fresh coriander or mint, you can use dried herbs, but the flavor will be less vibrant. Additionally, if you prefer a milder chutney, you can reduce the number of green chilies or omit them altogether. For a different flavor profile, try adding a small amount of tamarind paste.

To adjust the spice level in your coriander-mint chutney, you can add more or fewer green chilies based on your preference. If you accidentally make it too spicy, adding more yogurt or a bit of sugar can help balance the heat.