I never use mint chutney throughout the year as much as I use it Ramadan. It’s so refreshing, especially when it’s mixed in yogurt. It also helps get all the fried food down and tones down the grease level!

I already have a basic recipe for mint chutney up, but this is a different version that has more flavour, and the lemon juice not only helps bring out even more flavour, but it keeps the color bright green and beautiful!

Here’s what you’ll need

2 bunches of fresh mint leaves (remove the thick stems)

1 bunch cilantro (keep the stems on)

4-6 green chillies

1/4 cup lemon juice

2-3 cloves garlic

1 tsp salt

water to help blend

If you have a big enough chopper/blender you just put everything in and blend into a fine paste. You may need upwards of 1/2 cup of water. I don’t add too much salt while blending because I like adding it when I mix this into yogurt, as needed. This can store perfectly in the fridge in an airtight container for up to 2 weeks and can freeze for months! You can actually freeze this into ice cube trays, and you’ll have individual servings of it ready to use.