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Mint Coriander Chutney

A bright green herb sauce made with fresh mint, cilantro, green chili, and lemon juice. Perfect as a condiment for snacks or grilled dishes.

10 minEasyServes 815 cal/serving

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Ingredients

  • 2 cups cilantro leaves, chopped
  • 1 cup mint leaves, picked
  • 1 green chili pepper, sliced
  • 1 inch fresh ginger, sliced
  • 2 tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 3 tbsp cold water

Instructions

  1. 1

    Add 2 cups chopped cilantro leaves, 1 cup picked mint leaves, 1 sliced green chili pepper, and 1 inch sliced fresh ginger to a blender pitcher.

  2. 2

    Add 2 tbsp lemon juice, 1/2 tsp ground cumin, 1/2 tsp salt, and 3 tbsp cold water.

  3. 3

    Blend on high speed until smooth, stopping to scrape down sides if needed.

  4. 4

    Transfer to a bowl and serve immediately or chill.

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Questions

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

The entry for Mint Coriander Chutney calls for 2 cups cilantro leaves, 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.

Is Mint Coriander Chutney spicy?

Moderately. The heat in Mint Coriander Chutney comes from 1 green chili pepper, sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Mint Coriander Chutney low-carb?

A serving of Mint Coriander 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 calories are in Mint Coriander Chutney?

One serving (the recipe makes 8) is about 15 calories, with 1 g protein, 2 g carbohydrate and 0 g fat, plus 1 g fiber and 180 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Mint Coriander Chutney?

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

Serve it with

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