Mint Chutney

This versatile mint chutney recipe pairs well with samosas, sandwiches and salads! Its herby, bright flavor dresses up any dish. —Soniya Saluja, The Belly Rules the Mind

• 

  Total Time

  Prep/Total Time: 10 min.
• 

  Makes

  2/3 cup

Ingredients

• 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 chili 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

Directions

• In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to achieve 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

Nutrition Facts

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.

Taste of Home Editors