Mint-Garlic Chutney

Name: Mint-Garlic Chutney
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: indian
Ingredients: 2 cup mint leaves (packed, washed, stems removed); 0.5 cup coriander leaves (roughly chopped, washed); 6 pcs garlic (cloves, peeled); 2 pcs green chili (medium, roughly chopped); 2 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch cumin powder; 2 tbsp water (cold, for blending, adjust as needed)

RATING

0.0/5

TASTE SCORE

8/10

A zesty, vibrant green chutney bursting with fresh mint and pungent garlic. This quick no-cook Indian condiment comes together in minutes and adds a refreshing kick to samosas, pakoras, sandwiches, and grilled meats. A spoonful wakes up any meal.

PREP

10m

COOK

SERVES

1 TBSP

11 cal

SERVINGS

INGREDIENTS

For 8 servings

2 cupmint leaves · packed, washed, stems removed½ cupcoriander leaves · roughly chopped, washed6 pcsgarlic · cloves, peeled2 pcsgreen chili · medium, roughly chopped2 tbsplemon juice · freshly squeezed1 pinchsalt1 pinchcumin powder2 tbspwater · cold, for blending, adjust as needed

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein0g · 0%

Carbs2g · 73%

Fat0g · 0%

Fiber1g

Sugar0g

Saturated fat0g

Cholesterol0mg

Sodium22mg

Potassium69mg

Phosphorus11mg

How we calculate →

METHOD · 4 STEPS

prep · ~3 min
Prep the fresh herbs.
1.Pick mint leaves off the stems and measure 2 packed cups.
2.Wash mint and coriander leaves thoroughly under cold running water.
3.Drain well to remove excess water.
TIPPat the leaves dry with a clean kitchen towel. Too much water makes the chutney runny.
mix · ~2 min
Blend the chutney.
1.Add mint leaves, coriander leaves, garlic cloves, green chili, lemon juice, salt, and cumin powder to the blender.
2.Add 2 tablespoons of cold water.
3.Blend on high speed until smooth and bright green, scraping down the sides as needed.
TIPDon't over-blend or the chutney will heat up and turn dark. Use short pulses for the best green color.
mix · ~1 min
Adjust the consistency.
Check the consistency. If it's too thick, add another teaspoon of water and pulse. The chutney should be thick enough to dollop but loose enough to drizzle.
TIPFor a thinner chaat-style chutney, add a tablespoon more water.
serve · ~1 min
Transfer to a bowl and serve.
Scrape the chutney into a clean serving bowl. Use immediately or store in the refrigerator. Serve as a dip with pakoras, samosas, sandwiches, or as a side with any Indian meal.
TIPThe chutney tastes sharpest when fresh, but the flavors meld beautifully after 10 minutes of resting.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the herbs bone-dry before blending to prevent a watery chutney.
2
Use short pulses instead of continuous blending to keep the chutney bright green.
3
Adjust the number of green chilies to control heat without losing the minty freshness.
4
For a thicker chutney, reduce water to 1 tablespoon and add a tablespoon of yogurt.
5
Store in an airtight glass jar; the chutney keeps well for up to 5 days in the fridge.
6
Add a tiny pinch of sugar if the chutney tastes too sharp from the lemon juice.
7
Let the chutney rest 10 minutes after blending for the garlic and cumin flavors to meld.