For this recipe, use only the leaves of mint and cilantro and discard all the stems.You can also use some thick sev to thicken the chutney. Cashews make it thick and give it a nice consistency and so I like using it. If you don’t want to add cashews, you can add some yogurt in place.Add 2 green chilies for a spicier chutney and 1/2 of a green chili for a less spicy chutney. You can make the chutney less or more spicy depending on your taste and preference.Use as a spread on sandwiches like bomaby sandwich.Enjoy with chaat like aloo tikki, dahi puri, papdi chaat.Serve as an accompaniment to samosa, pakora, dhokla etc.
There’s no end to the ways you can use and enjoy this chutney, I mean really the options are endless! I do this often and it saves me time on busy days. That way, you can take out and defrost only the amount of chutney that you need.
If you want to make it last longer, you should freeze it.Ī great way to freeze this mint chutney is to add it to an ice cube tray and freeze. Store the chutney in a glass container in the refrigerator and it should last you a week.
1 green chili (or use 1/2 for less spicy chutney or more for spicier chutney)ģ- Now, add 1 to 1 & 1/2 tablespoons lemon juice and 2 to 3 tablespoons ice cold water (as needed, depending on the consistency of chutney you prefer).Ĥ- Blend until everything is well combined and you have a smooth chutney. 1 cup loosely packed cilantro (leaves only, around 15 grams). Wash the mint leaves (2 cups, loosely packed, around 30 grams) and then transfer them to a blender. Step by Step Instructionsġ- Discard all the stems from the mint, we will be using only mint leaves for the chutney. Do not skip lemon juice in this chutney, it brightens it up. Lemon juice: I highly recommend using fresh lemon juice in this recipe, you can also use lime juice. You can soak them in warm water for 10 minutes so that they can blend easily but it’s not essential if you have a high speed blender. The amount of chilies can be adjusted to preference.Ĭashews: to the make the chutney thick and creamy, I have used some cashews here. You can skip the garlic if you like, I would really not skip the ginger since that’s my favorite here. Ginger-garlic-chili: as with most chutney recipes, this one also uses ginger, garlic and green chilies (thai chilies or you can use serrano pepper). I use only the mint leaves for this chutney, so discard all the stems.Ĭilantro: there’s also some cilantro in the chutney as it helps in balancing flavors and cutting down on the sharpness of the mint. Mint: since this is mint chutney, we of course use a lot of fresh mint. makes the perfect accompaniment to Indian snacks. I don’t know how mom made her mint chutney, but I am sharing a version that I make often and enjoy. Its close counterpart, mint chutney was also pretty common but was made specifically for eating snacks like samosa and pakoras. Somehow, chutney made the traditional way on the stone grinder tastes 10 times better than the one made in a blender. By the way, if you have never tasted chutney made on silbatta then you are missing out. 
Mom made it using silbatta (traditional stone grinder). The most common chutney we ate was of course the cilantro chutney. There was raw mango chutney in summers, amla (Indian gooseberry) chutney in winters but it was always there. The kind of chutney that was there on our table varied from season to season. I grew up with having some sort of chutney on our lunch table everyday. I have often talked about how important chutneys are in Indian cuisine. You only need 15 minutes to make this chutney which is also vegan! It’s also great as a spread for sandwiches, wraps. This quick and easy Mint Chutney is easy to make at home and makes a great dip for a variety of Indian snacks like samosa, pakora etc.
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