Mint Cilantro Chutney
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.
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 cloves garlic clove
- 2 tbsp fresh lemon juice (or lime juice)
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 cup water
Instructions
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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 cloves 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.
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2
Blend until smooth, scraping down the sides as needed. Add a splash more water if the blender struggles to move.
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3
Taste and adjust salt and lemon juice. The chutney should be bright green, tangy, and lightly spicy.
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4
Refrigerate in an airtight container for up to 3 days. Stir before serving as it may separate slightly.