Salsas, Chutneys and Pickles
Coriander Chutney Salsa Verde: A Bold Mexican-Indian Fusion
This recipe blends the charred, tangy structure of a Mexican Salsa Verde with the sharp, sulfurous zing of an Indian Chaat Chutney. It uses roasted tomatillos as the vehicle for the bold aromatic profile of toasted cumin and black salt, creating a condiment that is equally at home on a taco or a samosa.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 6
- Level
- Easy
- Per serving
- 45 kcal
Method
Place the tomatillos, serrano peppers, and white onion on a baking sheet under a broiler. Roast for 5-7 minutes until the skins are charred and the tomatillos have softened and released some juice.
While the vegetables roast, place the Whole Cumin Seeds in a small dry pan over medium heat. Toast them for 1-2 minutes until they turn a shade darker and become highly fragrant, then set aside.
Transfer the roasted tomatillos, peppers, and onion (along with any juices) into a blender. Add the toasted Whole Cumin Seeds, ginger, fresh coriander, mint, Kala Namak, lime juice, and jaggery.
Pulse the mixture until it reaches your desired consistency; a slight chunkiness is traditional for salsa, but a smooth puree works best for the chutney feel.
Taste and adjust. If the salsa is too tart, add a pinch more jaggery. If it needs more punch, add a tiny bit more black salt. Serve at room temperature or chilled.
Notes
Kala Namak is essential for that 'chaat' flavor; its sulfurous aroma mimics the profile of Indian street snacks.
Do not discard the coriander stems; they hold more flavor and juice than the leaves and blend perfectly into this sauce.
If you want less heat, remove the seeds from the serrano peppers after roasting.
Let the salsa sit for 30 minutes before serving to allow the toasted cumin to hydrate and flavor the liquid.
