Mint Chutney

Name: Mint Chutney
Total time: 5 min
Ingredients: 1 cup loosely packed cilantro with stems; 2 cups loosely packed mint leaves; 2 teaspoons cumin seeds or 1 teaspoon cumin powder; 3 to 5 Thai green chiles, stemmed; 1 teaspoon granulated sugar; 1 teaspoon fine sea salt; 1/4 cup fresh lemon juice; 1/4 cup Greek yogurt or water; 2 garlic cloves (optional)

cooking.nytimes.com

Your recipes

Total: 5 minutes

Servings: 3.5

Cost: $4.30 /serving

Author : Zainab Shah

chiles cilantro cumin

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup loosely packed cilantro with stems2 cups loosely packed mint leaves2 teaspoons cumin seeds or 1 teaspoon cumin powder3 to 5 Thai green chiles, stemmed1 teaspoon granulated sugar1 teaspoon fine sea salt1/4 cup fresh lemon juice1/4 cup Greek yogurt or water2 garlic cloves (optional)

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.

Top similar recipes

Curated for you