Mint Cilantro Chutney

Name: Mint Cilantro Chutney
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 cups fresh mint leaves, packed; 2 cups fresh cilantro (leaves and tender stems), roughly chopped; 2 serrano or green chile (seeded for less heat), roughly chopped; 1 inch fresh ginger, peeled, sliced; 2 garlic clove; 2 tbsp fresh lemon juice (or lime juice); 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 cup water

A vibrant Indian green chutney blending fresh mint, cilantro, ginger, and green chile into a bright, tangy sauce. The essential dipping sauce for samosas, pakoras, and grilled meats.

10 minEasyServes 825 cal/serving

IndianSauceBlenderVeganVegetarianLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

2 cups fresh mint leaves, packed
2 cups fresh cilantro (leaves and tender stems), roughly chopped
2 serrano or green chile (seeded for less heat), roughly chopped
1 inch fresh ginger, peeled, sliced
2 garlic clove
2 tbsp fresh lemon juice (or lime juice)
1/2 tsp ground cumin
1/2 tsp salt
1/4 cup water

Instructions

1

Add 2 cups packed fresh mint leaves, 2 cups roughly chopped fresh cilantro (leaves and tender stems), 2 roughly chopped serrano or green chile (seeded for less heat), 1 inch peeled, sliced fresh ginger, and 2 garlic clove to a blender. Add 2 tbsp fresh lemon juice (or lime juice), 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 cup water.
2

Blend until smooth, scraping down the sides as needed. Add a splash more water if the blender struggles to move.
3

Taste and adjust salt and lemon juice. The chutney should be bright green, tangy, and lightly spicy.
4

Refrigerate in an airtight container for up to 3 days. Stir before serving as it may separate slightly.

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Questions

What can I use instead of cilantro in Mint Cilantro Chutney?

The entry for Mint Cilantro Chutney calls for 2 cups fresh cilantro (leaves and tender stems), roughly chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I make Mint Cilantro Chutney less spicy?

Yes. The heat in Mint Cilantro Chutney comes from 2 serrano or green chile (seeded for less heat), roughly chopped. For a milder plate, remove the seeds and ribs from the green chile, or use half; nothing else in the method changes.

Is Mint Cilantro Chutney keto-friendly?

A serving of Mint Cilantro Chutney carries 2 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 10 percent of the budget; against a moderate 100 g low-carb day it is 2 percent.

How many carbs are in Mint Cilantro Chutney?

One serving (the recipe makes 8) has 2 g of carbohydrate in about 25 calories, with 1 g protein and 1 g fat, plus 1 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Mint Cilantro Chutney?

Sugar and vinegar are preservatives: in a clean sealed jar, Mint Cilantro Chutney keeps two to three weeks refrigerated. There is no need to freeze it.

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