Cilantro and Mint Chutney
Fresh, spicy, tangy cilantro and mint chutney made with cilantro, mint leaves, green chilies, ginger, lemon juice, peanuts, and ice cubes. This Indian green chutney is perfect for sandwiches, chaat, samosa, pakora, wraps, and snacks.
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Ingredients
- 2 cups fresh cilantro loosely packed
- 1 cup fresh mint leaves
- 2 to 3 green chilies or use serrano or jalapeño
- 1 inch piece fresh ginger
- 2 tablespoons roasted peanuts or roasted chana dal
- 1 tablespoon lemon juice or lime juice
- ½ teaspoon salt or to taste
- ½ teaspoon sugar
- 2 to 4 tablespoons cold water as needed
- 2 to 3 ice cubes
- ½ teaspoon chaat masala optional
Instructions
- Wash cilantro and mint well. Drain completely.
- Remove thick mint stems and any tough cilantro stems. Tender cilantro stems can be used.
- Add cilantro, mint, green chilies, ginger, peanuts or roasted chana dal, lemon juice, salt, sugar, ice cubes, and 2 tablespoons cold water to a blender.
- Blend until smooth. Scrape the sides once or twice as needed.
- Add more water only if required. Keep the chutney thick for sandwiches and slightly thinner for chaat.
- Taste and adjust salt, lemon juice, and chili.
- Transfer to a clean glass jar and refrigerate.
Rekha's Notes
- Use ice cubes while blending to help retain the bright green color.
- Do not over blend, because heat from the blender can darken the chutney.
- For nut free chutney, use roasted chana dal instead of peanuts.
- For yogurt chutney, mix plain yogurt into only the portion you plan to serve.
- For sandwich chutney, keep the texture thick and use very little water.
- For chaat chutney, add a little extra water after blending. Store in the fridge for 3 to 5 days.
- Freeze in ice cube trays for 2 to 3 months.
Nutrition
Calories: 12kcalCarbohydrates: 3gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 249mgPotassium: 71mgFiber: 1gSugar: 1gVitamin A: 678IUVitamin C: 6mgCalcium: 22mgIron: 0.5mg