Mint Chutney
A vibrant and nutty green chutney made completely without salt. Fresh mint and coriander are blended with roasted peanuts and a hint of spice, creating a flavorful condiment perfect for a low-sodium diet. It's surprisingly satisfying and pairs well with many snacks.
For 4 servings
- prep
Roast the peanuts.
In a small pan over low-medium heat, dry roast the raw peanuts for 4-5 minutes, stirring often, until they are lightly golden and aromatic. Set aside to cool completely.
TIPCooling the peanuts prevents the chutney from becoming gummy when you grind it. - mix
Grind the chutney ingredients.
1.In a blender jar, add the washed mint leaves, coriander leaves, roasted peanuts, chopped ginger, and green chilies.2.Add the lemon juice, sugar, and about half of the water.3.Blend to a smooth or slightly coarse paste, depending on your preference. Add more water, a tablespoon at a time, if needed to get the blender moving.TIPDon't add all the water at once. Start with less and add more only if necessary to achieve a thick, scoopable consistency. - temper
Prepare the tempering.
1.Heat oil in a small pan (tadka pan) over medium heat.2.Once the oil is hot, add the mustard seeds and let them splutter.3.Add the cumin seeds and asafoetida. Sauté for a few seconds until the cumin is fragrant.TIPBe quick with this step. The spices can burn easily once the oil is hot. - assemble
Combine and serve.
Transfer the ground chutney to a serving bowl. Pour the hot tempering over the chutney and mix well. Serve immediately or store in the refrigerator.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only the leaves and tender stems of mint and coriander for the best flavor and texture.
- 2Adjust the number of green chilies to control the spice level.
- 3Lemon juice not only adds tang but also helps in retaining the vibrant green color of the chutney.
- 4For a creamier texture, you can add 2 tablespoons of yogurt while grinding, but this will make it non-vegan.
- 5Store the chutney in an airtight glass container in the refrigerator for up to 3-4 days.
Frequently asked questions
This recipe is specifically designed for a low-sodium or hypertension-friendly diet. The flavor comes from the fresh herbs, tangy lemon, pungent ginger, and aromatic spices, proving that you can have delicious food without adding salt.
