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Cilantro Mint Chutney Recipe

Cilantro Mint Chutney Recipe

4.9 from 60 reviews

Simple, FLAVORFUL Cilantro Mint Chutney- a bright and refreshing Indian condiment to use on Biryani, Samosas, Frankies, Dosa, Kabobs, Rice or Naan. Can be made in 5 minutes flat! Vegan adaptable. See notes!!!

Ingredients

  • ½ cup yogurt, (see notes for vegan version)
  • 3 tablespoons fresh lemon juice
  • 1 bunch cilantro, tender stems ok
  • 1 cup mint leaves, packed ( 2 x .75 ounce packages)
  • 1 medium jalapeno, sliced
  • 2 teaspoons sliced ginger
  • 1 garlic clove
  • ¼1/2  teaspoon kosher salt,
  • ½ teaspoon sugar (or an alternative like honey, palm sugar, etc)
  • optional: 1 tablespoon water, or just enough to get blender going – you may not need this

Instructions

  1. Blend all ingredients in a blender or food processor until relatively smooth.
  2. Taste and adjust salt and lemon to your liking.
  3. Refrigerate until serving.
  4. Chutney will keep 4 days in the fridge.

Notes

To make this thicker, feel free to add desiccated coconut or peanuts.

If you would like to make this vegan – either sub coconut yogurt or soy yogurt, or silken tofu. If using silken tofu, you might want to add 1 tablespoon olive oil and for sure, more salt and lemon.

If you would like more of a traditional Indian Mint Chutney, without the “creaminess” leave out the yogurt, add ¼ cup-½ cup of chopped onion and a bit of water to get the blade moving.

Nutrition

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