Mint Chutney
Updated April 2, 2021
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Ingredients
- 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)
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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Preparation
- 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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Comments
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.
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.
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.
I add some peanuts to this as well to give it more texture , a lighter color (I don’t use yogurt) and sone protein !
My Indian mother-in-law makes this chutney & this is pretty authentic- much better than the jarred versions. Every family tailors the mint/coriander leaf proportions differently 1:1, 2:2 or 1:2- it is a matter of taste and also how strong the herbs are. A few comments- go slowly on salt & green chilies- again a matter of taste… also toast the cumin in a pan before adding (powder or whole seeds). We add dried pomegranate seeds- but it not necessary- cumin & the lemon juice add a nice tang.
I made this ( without peppers) but it was very strong and almost sharp. Added more yogurt, more sugar and almond milk to mellow it out, then it was good. I would omit lemon as it’s not necessary.