Mint Chutney
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:¾ cup
- 1cup loosely packed cilantro with stems
- 2cups loosely packed mint leaves
- 2teaspoons cumin seeds or 1 teaspoon cumin powder
- 3 to 5Thai green chiles, stemmed
- 1teaspoon granulated sugar
- 1teaspoon fine sea salt
- ¼cup fresh lemon juice
- ¼cup Greek yogurt or water
- 2garlic cloves (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
136 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 8 grams protein; 611 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.
Private Notes
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Cooking Notes
Gunjan
Skip yogurt and garlic and use water as base...it keeps for 4-5 days.you can use as it is or add it to some whisked yogurt. Adjust for salt and you have the recipe version available. Any green chillies would do but depending on heat the quantity would change.
Tucker
Use serrano chilis as a good substitute. And yes, make it without the yogurt (we do it with lime juice) and freeze it in smaller quantities. Thaw as needed, and mix with yogurt if/when that's what you want.
Safia
Great recipe and so similar to my families recipe.If you make it without yoghurt, it can be frozen.I freeze it in an ice cube tray and take out 3-4 cubes and mix with yoghurt whenever I need/want chutney. I also add 2-3 Roma tomatoes to the mix, the depth of flavor tomatoes bring to this chutney is wonderful.
JP
I find too much mint to add a lot of unwanted bitterness. As a result, I prefer a mint:cilantro ratio of 1:3. The mint is still powerful enough to shine through.
victoria
Wow! 3-5 peppers was way too spicy, night time I will try 1 and add more if necessary.
Yummy
Soooo good. Just like the restaurant versions I've had at neighborhood Indian joints. They make it hot, so I do too. The only thing I did that varied from the recipe is to use jalapenos rather than Thai or serrano chili. Tasted just fine to me. For some reason I had about 20 of them in the fridge that needed to be used up. I could eat this on anything, salmon, eggs, somosas. I could eat it with a spoon. They never give me enough when I order takeout, now I can have as much as I want.
A.Pop
This sauce is delicious and always a hit. However, it always turns out VERY runny for me. Next time I’ll be more careful to completely dry out my herbs beforehand and will switch from my nutribullet to a lower speed blender situation.
Sunny
Note to self : add 3TBS coconut milk to the recipe. This is a keeper! Fresh, healthy, delicious. What a great way of using up all those mint leaves from my herb garden!
Lea
1 tsp salt is too much, next time cut it half
Meret
So runny! Tastes great but so thin!
David Spence
Cilantro or mint? The name of the recipe is Mint Chutney, but the recipe calls for cilantro. I bet a half cup each of mint and cilantro would be great.
PHaley
Different Indian homes use spice differently. My mom keeps hers on the lower end of spicy, so don’t think you’re being inauthentic if you need to turn down the heat. She says you need to be able to taste the spices, not just feel the burn.
m
1 1/2 cups mint, 1 1/2 cups, cilantro other proportions remain the same except for water, which should be added in increments. Coconut yogurt works well.
m
Following comments are used equal parts, mint and cilantro – – 1 1/2 cups each all other measurements remain the same
Bonnie
Could i use this for a raw veggie dip?
so succulent and delicious!
Everyone loved this sauce drizzled over top of grilled lamb chops and grilled zucchini, tomatoes and onions over a piece of toasted garlic sourdough bread. I only used 1/2 a jalapeño and it was plenty spicy.
amanda
I only like a little spice, so I rarely keep chilies in the kitchen. Any substitute recommendations? Raw onion, bell pepper, and/or garlic?
Laurie
Way less salt, yes on 2 tomatoes tomatoes, no sugar. Freeze without yogurt. Yes on garlic.
Elisabeth
Wow! Super fun and tasty! Substituted the chilies with a poblano for a milder version and used a habanero for the spicier one - both were awesome!
Gerda Lederer
I am so disappointed in this recipe. The quantity of salt seems to be far too much. I threw the chutney out, as we found it to be inedible. I used a scant teaspoon of fine sea salt, as the recipe called for.
mandypantz
Made this to go with pan-seared trout, potatoes and green beans tonight, and the sauce elevated everything so much. Will make again again and again.
Vermont Cook
I halved the recipe since there are only two of us. Tastes good, but blender, bowl, spoons, cup measures all need washing for approximately 1/4 cup chutney. Not sure I’d bother again.
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