- 1 bunch fresh cilantro leaves, stems removed (about 2 cups)
- 1 bunch fresh mint leaves, stems removed (about 1 cup)
- 3 to 4 whole green chile peppers
- 3 garlic cloves, halved
- Juice of 1 lemon or lime
- 1 tablespoon sugar
- 1 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1 to 2 tablespoons water
- In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.
Mint Chutney Recipe Tips
How do you store mint chutney?The best way to store mint chutney is to refrigerate a week’s worth of it in a glass jar and freeze the remaining chutney in an ice cube tray. The refrigerated portion will be good for 7 to 10 days, and the frozen portion will last for up to 1 month.
What is mint chutney used for?Mint chutney is very versatile. Use it as a spread on sandwiches or wraps, or as a dressing on salads or Indian chaat. It’s also a great dipping sauce for samosas or a topping for your favorite Indian recipes.
Is mint chutney spicy?The type of green chili pepper you use will determine how spicy this chutney is. Substitute 1/2 serrano pepper for 3 to 4 mild green chili peppers.
Research contributed by Soniya Saluja
2 tablespoons: 31 calories, 0 fat (0 saturated fat), 0 cholesterol, 248mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.