Print
Green Mint Chutney
Recipe shared courtesy of Hippocrene Books. From Rinku: Green mint chutney is a classic, popular staple, omnipresent next to snacks, particularly in the summer months. This recipe is a very simple free-form variation of the classic recipe. There are other creative variations using tomatoes, green mangoes, and the works, so I encourage you to create and innovate to suit your fancy. Mint by itself in this recipe can have a bitter aftertaste, so it is tempered with cilantro. You can mix and match other herbs as desired. This chutney can be used as a condiment or sandwich spread, or can be added to sauces.
Ingredients
- 1 bunch cilantro leaves (about 3 cups of leaves; tender stems can also be used in this recipe)
- 2 bunches mint leaves (about 1 1/2 cups)
- 2 green Serrano chilies
- 1 teaspoon cumin powder
- 1/2 teaspoon salt or to taste
- 1 teaspoon black salt
- 1 teaspoon sugar
- 2 teaspoons oil, such as mustard or canola
- 2 tablespoons fresh lime juice
Instructions
Preparation
-
Place the cilantro, mint, green Serrano chilies, cumin powder, salt, black salt, sugar, oil, and lime juice in the bowl of a blender.
-
Grind mixture until smooth. This chutney will keep for 3 to 4 days in the refrigerator, but the color will darken due to the lime.
Tips and Tricks
-
It is important to ensure that the mint leaves used for this chutney are tender or they tend to add a bitter taste to this condiment.
-
This chutney can be mellowed by adding 11⁄2 tablespoons of yogurt or coconut milk as a vegan option. If adding yogurt you can skip the lime juice.
-
Another variation is to add some blanched peanuts or almonds.