Chutney with Mint

Chutney with Mint

sal 20

"This aromatic chutney is a wonderful condiment for meats, especially lamb. Try it on sandwiches, too."

Ingredients 2 h 15 m {{adjustedServings}} servings 11 cals

Serving size has been adjusted!

Original recipe yields 28 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 11 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.
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Reviews 13

  1. 14 Ratings

Vanessa Greaves

I needed to find a way to use up the mint that's taking over my garden, and while this put only a tiny dent in the crop, it was so delicious I'll make it again and again. I served it with curried chicken kabobs one night, grilled shrimp another night, and as a flavor agent on potroast sandwiches. It's amazing, versatile stuff. Thanks for the recipe!


Great recipe - it's the second time I made it. Last night, I served it for Easter dinner with Holiday Leg of Lamb (from this site) and everyone loved it. I added a little extra cayenne pepper to give it an extra kick and I made it a day ahead of time.


Just made this to go with the Coriander Cumin rubbed pork chops from this site and it is delish! It's just sweet and tangy enough to to with the exotic herbs of the chops!