Cilantro mint chutney (green chutney)
This bright and punchy chutney is fresh, herby and with a chili kick, perfect dor drizzling and dipping on appetizers and more.
Servings: 4 approx
Calories: 9kcal
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Ingredients
- ½ green chili or 1, to taste
- ½ cup mint leaves only
- ½ cup cilantro leaves and thin stems only, relatively well packed
- 1 tablespoon lemon juice
- 1 clove garlic
- ½ teaspoon ginger (fresh, optional)
- ¼ teaspoon cumin
- ⅛ teaspoon salt
- ⅛ teaspoon sugar (optional, to taste)
- 1 pinch pepper
- 1 tablespoon water if needed
Instructions
- 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.
Video
Notes
This makes approximately ¼ cup (60ml). You can adjust the chili to taste - I'd suggest a Thai chili or other relatively spicy variety and use ½ to 1.
If you have chaat masala, you can add up to around ½tsp to this if you like. The sugar and salt help to balance out the other flavors and help it be fresher-tasting. Both are suggested and to taste - you can use a little less or none but I wouldn't recommend too much more.
Nutrition
Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 95mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg