cilantro mint chutney

Simple, FLAVORFUL Cilantro Mint Chutney- a delicious accompaniment to Indian food- Somosas, Frankies, Dosa, Kabobs, Rice or Naan. Can be made in 5 minutes flat! Vegan adaptable. See notes!!!

Cilantro Mint Chutney Recipe 

yogurt,

lemon juice

cilantro, tender stems ok

mint leaves, packed

jalapeno,

ginger

garlic

kosher salt,

sugar (or an alternative like honey, palm sugar, etc)

Blend all ingredients in a blender or food processor until smooth. Taste and adjust salt and lemon.

To make this thicker, feel free to add desiccated coconut or peanuts.

Made this vegan. Used jarred jalapenos and agave syrup. Turned out fantastic. Thanks!

Thank you for such a simple recipe - made this last night and ate it with homecooked pork keema muttar. Was such a wonderful accompaniment. Will need to try with silken tofu next time.

I tried the recipe today and it came pretty well and looks absolutely pretty too. My family loved it. thank you!

I made the vegan version! I substituted yogurt with soaked cashews (I used about 3/4 a cup, but I think it would have been better with like a 1/4 cup of cashews.

My friends and I loved it still!! I was out of fresh ginger so I had to used powdered stuff. Fresh would have been lots better.

For sweetener I used some cane sugar and agave.

I would definitely make this again!

Oh my! You were not kidding when you said I would loooooove this. It’s everything I love about mint chutney and more. I want to pour this over everything! 5 star recipe for sure!

Love this!   I eliminated the jalapeño and used pickled sushi ginger.
T

Probably my favorite condiment of all time.   I intentionally made it on the spicy side (ie.. hot!) --  using a whole jalapeno from the garden --  to keep me from eating it in two sittings.  (I'm dipping poppadoms)   I'm amazed at how much more flavorful it is when it's made at home (as opposed to getting it at the local Indian restaurant).   I am lucky because I have access to mint growing like crazy in a nearby lot.   Anyway...    bon appetit and thanks!!!    ~Greg

I used almond yogurt as an alternative for my vegan husband. I accidentally forgot the garlic clove, but this was still a great recipe! It's bright, flavorful, a tiny bit spicy and tangy. Thank you for sharing, it was extremely tasty with the samosas we had.

Super yummy I'll recommend to every samosas and nan bread even capati fan.

Made this to go with Lamb Koftas, what a great kick and tastes amazing. Going to make some samosas tomorrow as an excuse to use the sauce again. Highly recommend

Amazing and very very easy! I remember first trying a jalapeño mint chutney at a farmers market at college and I have been trying to find a recipe and this replicated it so well! 
My friends and family really love the chutney and I will definitely be making more in the future ! I ate it with whole wheat naan,chicken schwarma,and the falafel I made . I even added it on my Greek salad and it was just amazing! Thanks for sharing !

Absolutely delicious. I added a bit too much water so it was a bit runny, but full of flavor. Next time I will make extra to put on sandwiches.

Yum! I used vegan unsweetened coconut milk yogurt and it turned out great!

I am not one to make extra sauces and condiments due to time, but I took the chance on this one for my son's birthday dinner.  wow!  we just wanted to eat it straight on naan, and it was especially great with brinjal bharta.  I can imagine all sorts of ways to use this very fresh, flavorful chutney!   thank you once again for sharing your culinary talents!

https://content.jwplatform.com/videos/BoT32PcV.mp4

How to make Cilantro Mint Chutney- a delicious to Indian meals – Biryani, Frankies, Dosa, Rice or Naan Bread. Can be made in 5 minutes flat!

Cilantro Mint Chutney!

Easy, Indian-inspired mint chutney with fresh herbs, jalapeño, and lemon juice. Dairy-free, incredibly versatile, and SO easy to make! Just 1 food processor, 5 minutes, and 9 ingredients required!

Easy Mint Chutney (5 Minutes!)

mint leaves

cilantro

garlic, peeled

- 1 medium jalapeño, deseeded and roughly chopped

maple syrup

Tbsp plain, unsweetened coconut yogurt ((for store-bought, we like Culina))

Tbsp water ((plus more as needed))

tsp sea salt

tsp black pepper

To an 8-cup or smaller food processor, add all ingredients: mint, cilantro, garlic, jalapeño (starting with the lesser amount), lemon juice, maple syrup, coconut yogurt, water, sea salt, and black pepper. Blend until smooth. If using a larger food processor, we suggest doubling the batch size or it may have trouble blending.

Add more water, 1 tablespoon (15 ml) at a time, to reach your desired consistency. Taste and adjust as needed, adding more jalapeño for heat (we used the full suggested amount), lemon juice for acidity, maple syrup to balance and add sweetness, garlic for zing, or sea salt to taste.

Enjoy fresh in bowls or on fritters, dosas, pakoras, chickpea pancakes, aloo sabzi, or aloo tikki.

Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. If freezing, freeze into ice cube molds then store in a well-sealed container in the freezer for up to 1 month.

https://www.youtube.com/watch?v=2oO-A_YJt60

Easy, Indian-inspired mint chutney with fresh herbs, jalapeño, and lemon juice. Dairy-free, incredibly versatile, and SO easy to make! Just 1 food processor, 5 minutes, and 9 ingredients required!

Full Recipe: https://minimalistbaker.com/easy-mint-chutney-5-minutes/

Chutney is a spicy, flavorful condiment originating in India. Its name comes from the word chatni meaning “to lick” — an ode to its powerful ability to transform a meal with just a lick of it. Many variations of chutney exist, and they utilize different combinations of ingredients, a popular one being mint (called pudina in Hindi). Our plant-based mint chutney is not traditional, but a hybrid of ones made with yogurt and ones that include cilantro.
 
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Easy Mint Chutney (5 Minutes!) | Minimalist Baker Recipes

This bright and punchy chutney is fresh, herby and with a chili kick, perfect dor drizzling and dipping on appetizers and more.

Cilantro mint chutney (green chutney)

green chili (or 1, to taste)

mint (leaves only)

cilantro (leaves and thin stems only, relatively well packed)

tsp ginger ((fresh, optional))

tsp cumin

salt

sugar

pepper

water (if needed)

Remove the stem and seeds from the chili and roughly chop. Strip the leaves from the stems of the mint and cilantro before measuring both. Depending on your blender, you may want to roughly chop.

Add all of the ingredients, apart from the water, to a mini food processor or blender and blend. Stop and scrape down the side and add some water, as needed, so that you can blend it to a smooth paste.

One of my favorite chutney recipes. SO flavorful and delicious. Thanks for sharing.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631844824/loaflg2gyrx4ixul6uok.mp4

This cilantro mint chutney is the classic Indian "green chutney" that you'll find served in restaurants alongside appetizers and more. It's easy to make, versatile and with a bright, fresh flavor. You'll soon be adding it to everything.

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Top 3 cilantro mint chutney recipes from across the web

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