Green mint chutney is a classic, popular staple, omnipresent next to snacks, particularly in the summer months. This recipe is a very simple free-form variation of the classic recipe. This recipes is exceptionally low in calories but full of flavour.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Condiment, sauce
Cuisine: Gluten-free, Vegan, Vegetarian
Keyword: chutney, cilantro, mint
Servings: 2cups
Calories: 87kcal
Author: Trish | The infinebalance Food Blog - reprinted with premission see below.
Ingredients
1bunch cilantro leavesabout 3 cups of leaves; tender stems can also be used in this recipe
2bunches mint leavesabout 1.5 cups
2green Serrano chilies
1teaspooncumin powder
1?2 teaspoon salt or to taste
1teaspoonblack salt
1teaspoonsugar
2teaspoonsoilsuch as mustard or canola
2tablespoonsfresh lime juice
Instructions
Place the cilantro, mint, green Serrano chilies, cumin powder, salt, black salt, sugar, oil, and lime juice in the bowl of a blender.
Grind mixture until smooth. This chutney will keep for 3 to 4 days in the refrigerator, but the color will darken due to the lime.
Notes
Reprinted with permission from Spices and Seasons by Rinku BhattacharyaNutritional information is for 1 cup of chutney and does not include items you may serve with the chutney (like the potatoes included in the photos).Use this chutney on top of any fresh or lightly cooked vegetables. Lovely tossed with lightly boiled new potatoes, carrots or cauliflower.You can mix and match other herbs as desired. This chutney can be used as a condiment or sandwich spread or can be added to sauces.