Side Servings

Green chutney

By
05 March 2025
Easy
5 - 10 minutes

Nothing beats a home-made coriander-and-mint chutney. This recipe by Hitesh Panchal of Cape Town restaurant Kapoochka is good enough to eat on its own. Serve with aloo tikki, pani puri or anything dippable. Pro tip: don’t skip the ice – it helps the herbs to retain their vivid green colour.

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Ingredients

Method
  • 1 t cumin seeds
  • salt, to taste
  • 2 cups coriander
  • 1 cup mint
  • 8–10 green chillies
  • 1/2 t black salt
  • 2 T ginger chopped
  • 8 garlic cloves
  • 2 T sugar
  • 1 Lemon, juiced
  • 4 ice cubes
  • 2 T raw peanuts

Method

Ingredients

Blend all the ingredients until smooth.

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Videographer: Barry de Villiers
Photographer: Jan Ras
Food Assistant: Bianca Jones
Hitesh Panchal

Recipe by: Hitesh Panchal

Hitesh Panchal is the managing owner of Kapoochka, a contemporary Indian restaurant based in Cape Town. Kapoochka specialises in street food and is famous for their pani puri. He runs the business with his sons Tushar and Hriday. Hitesth has also been in the hospitality industry for more than three decades and have been highly successful within the food and beverage industry around the world.

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