Mint Chutney

Mint Chutney

24
peep 2

"I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe."

Ingredients

10 m servings 13 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 13 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

Reviews

24
  1. 34 Ratings

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Most helpful

This recipe turned out okay for me at first. After making it I thought the lemon over powered the mint and cilantro so I strained it in cheesecloth and let about 3 tablespoons of liquid out, rep...

Most helpful critical

I was very excited to find this recipe and I followed it exactly. It tasted like pureed onion. Because the reviews are so good, I will definitely make this again. I'm wondering if there's a cert...

This recipe turned out okay for me at first. After making it I thought the lemon over powered the mint and cilantro so I strained it in cheesecloth and let about 3 tablespoons of liquid out, rep...

Very tasty, but I used rice vinegar instead of water, which added another dimension of flavor.

I was very excited to find this recipe and I followed it exactly. It tasted like pureed onion. Because the reviews are so good, I will definitely make this again. I'm wondering if there's a cert...

Excellent, simple recipe, with loads of good fresh chlorophyll and flavor. This recipe makes too much for us, though, so I halve the ingredients in this recipe and it's just right for two of us...

I love the flavor of this, and it's pretty fast to whip up too!

I really enjoyed this recipe. I added about a teaspoon of honey, and a pinch of kosher salt, and that really brightened up all the flavors. Thanks for the recipe peep!

i love mint chutney, and this was delicious! i used it to eat with noni afghani (from this site), which is a little bland in itself. the mint chutney perked it right up, and it was one of the be...

Very good! I'd like mine spicier so next time I'll add more chilies. Mine turned out a bit too salty for my taste so next time I'll add salt to taste after running everything else through the f...

This is absolutely delicious. Tamarind isn't something you can get anywhere near where I live so I used a tbsp of (store-bought) tamarind chutney. This got raves at the party I took it to. I ...