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!
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.