Mint Chutney

Mint Chutney

A tangy, herb-packed condiment that brightens samosas, chaat, and grilled meats alike.

Total 10 min Makes 16 oz Calories 15/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Peanuts

This blended chutney combines fresh mint and cilantro with green chile, lemon, and a touch of roasted gram for body. It comes together in minutes and keeps its vivid green color when chilled promptly, making it a staple side for Indian snacks and street food.

Ingredients

  • 2 cups fresh mint leaves, packed
  • 1 cup fresh cilantro leaves, packed
  • 2 green chiles, stemmed
  • 1 tablespoon roasted gram (chana dal), or split roasted peanuts
  • 1 clove garlic
  • 1/2 inch fresh ginger, peeled
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black salt (kala namak), optional
  • 1/4 teaspoon granulated sugar
  • 3 tablespoons cold water, or as needed

Method

  1. Rinse the mint and cilantro leaves thoroughly and shake off excess water.

  2. Combine the mint, cilantro, green chiles, roasted gram, garlic, ginger, lemon juice, cumin, salt, black salt, and sugar in a blender jar.

  3. Add 3 tablespoons cold water and blend until completely smooth, scraping down the sides and adding water 1 tablespoon at a time as needed to reach a thick, pourable consistency.

  4. Taste and adjust salt or lemon juice as needed.

  5. Transfer the chutney to an airtight container and refrigerate until ready to serve.

Rate this recipe

★ 4.2 (1)

Mint Chutney

This blended chutney combines fresh mint and cilantro with green chile, lemon, and a touch of roasted gram for body. It comes together in minutes and keeps its vivid green color when chilled promptly, making it a staple side for Indian snacks and street food.

10 min 16 oz 15 cal

Ingredients

  • 2 cups fresh mint leaves, packed
  • 1 cup fresh cilantro leaves, packed
  • 2 green chiles, stemmed
  • 1 tablespoon roasted gram (chana dal), or split roasted peanuts
  • 1 clove garlic
  • 1/2 inch fresh ginger, peeled
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black salt (kala namak), optional
  • 1/4 teaspoon granulated sugar
  • 3 tablespoons cold water, or as needed

Method

  1. 1

    Rinse the mint and cilantro leaves thoroughly and shake off excess water.

  2. 2

    Combine the mint, cilantro, green chiles, roasted gram, garlic, ginger, lemon juice, cumin, salt, black salt, and sugar in a blender jar.

  3. 3

    Add 3 tablespoons cold water and blend until completely smooth, scraping down the sides and adding water 1 tablespoon at a time as needed to reach a thick, pourable consistency.

  4. 4

    Taste and adjust salt or lemon juice as needed.

  5. 5

    Transfer the chutney to an airtight container and refrigerate until ready to serve.