Mint Cilantro Chutney Recipe (Indian Green Chutney)
User Reviews
4.9
Mint Cilantro Chutney Recipe (Indian Green Chutney)
Description
This Mint Cilantro Chutney combines packed, roughly chopped cilantro and mint leaves with green chilies, ginger, garlic, roasted cumin powder, salt, and lime juice. The ingredients are blended to a smooth paste with water added sparingly to maintain consistency. The chutney showcases fresh, pungent herb flavors supported by the warmth of cumin and the zest of lime. Optional sugar balances the heat and acidity, and tamarind juice can be substituted for a different tang.
Commonly used as a condiment in Indian cuisine, it pairs well with snacks, sandwiches, or grilled items. The chutney’s bright green color and fresh taste enhance a variety of preparations. Adjusting the type and amount of chili controls the spice level, making it adaptable.
The chutney keeps refrigerated in an airtight container for up to four days. It can also be frozen in small portions like ice cube trays for longer storage and ease of use. Variations include adding yogurt to mellow heat, or grated coconut or roasted peanuts to thicken the texture for sandwich use. Adding a small amount of onion is a regional variation found in northern India, offering a different flavor profile.
Ingredients
- 2 cups cilantro packed, hard stems removed, washed and roughly chopped, leaves, Dhaniya
- 1 cup mint packed, stems removed, washed, leaves, Pudhina
- 2 green chili pepper I used thai, adjust to taste
- 1" inch ginger or 1 tablespoon grated
- 3 cloves garlic
- 2 teaspoon cumin powder roasted
- 1/2 teaspoon salt you can also use black salt, adjust to taste
- 1 teaspoon sugar optional, adjust to taste
- 1 tablespoon lime juice see notes, or tamarind juice
- 1/2 cup water
Instructions
- Add all the ingredients to the blender.
- Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You might have to stop and stir the ingredients couple of times.
- Chutney is ready. Enjoy right away or freeze for later.
Notes
- Adjust chili type and quantity to control spiciness to suit taste preferences.
- Store chutney airtight in the refrigerator for up to 4 days or freeze in small portions for longer shelf life.
- Adding 1/3 cup yogurt reduces spiciness and adds creaminess, common in restaurant versions.
- Including grated coconut or roasted peanuts can thicken the chutney, beneficial for sandwich applications.
- Adding 1/4 cup chopped onion offers a northern Indian regional variation enhancing flavor.
- When using tamarind, soak it in hot water and strain the juice to use in place of lime for a different tartness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 301mg | 13% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 826IU | 17% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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