I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.

Mint Chutney

cilantro

mint leaves

green chile pepper

salt

onion,

tamarind juice

water,

In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.


This recipe turned out okay for me at first. After making it I thought the lemon over powered the mint and cilantro so I strained it in cheesecloth and let about 3 tablespoons of liquid out replaced it with a little water and added a little sugar to taste blended it in the chopper again. After doing this I looked up other mint chutney recipes and they called for sugar. Maybe the tamarind juice would have been better but I didn't have any. The end result was good so I would suggest adding the lemon juice to taste.

Very tasty but I used rice vinegar instead of water which added another dimension of flavor.

I was very excited to find this recipe and I followed it exactly. It tasted like pureed onion. Because the reviews are so good, I will definitely make this again. I'm wondering if there's a certain type of onion that needs to be used with this recipe.

Excellent simple recipe with loads of good fresh chlorophyll and flavor. This recipe makes too much for us though so I halve the ingredients in this recipe and it's just right for two of us to have with a meal. (It doesn't store particularly well so best to make it fresh and eat it all up.):) We love it spicy but when we eat it with another very spicy dish we leave out the chiles to offer some balance to the meal.

I love the flavor of this and it's pretty fast to whip up too!

Very good! I'd like mine spicier so next time I'll add more chilies. Mine turned out a bit too salty for my taste so next time I'll add salt to taste after running everything else through the food processor.

I really enjoyed this recipe. I added about a teaspoon of honey and a pinch of kosher salt and that really brightened up all the flavors. Thanks for the recipe peep!

i love mint chutney and this was delicious! i used it to eat with noni afghani (from this site) which is a little bland in itself. the mint chutney perked it right up and it was one of the best i've had! i didn't need any water for some reason the consistency was right all on it's own. the chile i had was kind of big so it was a bit spicy - otherwise perfect!

This is absolutely delicious. Tamarind isn't something you can get anywhere near where I live so I used a tbsp of (store-bought) tamarind chutney. This got raves at the party I took it to. I served it with samosas made with phyllo. YUM YUM

mint chutney

Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Cost: $6.74 /serving

Author : peep

Ingredients

Instructions

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