Why I love making mint chutney at home.
Chutneys have the power to make or break your food. The herbs and green chillies in this combine to create such amazing depth of flavor, making this the perfect example of how often times less is more. I don’t completely oppose buying chutneys, but if they’re so simple to make at home, like this mint chutney, it’s actually to make it than to go out and buy it. Another plus, you get to control the flavors and you know exactly what’s going into it. This recipe has a total of 5 ingredients, one of which is water. Clean eating doesn’t get better than this!
The fresher the mint and cilantro, the better the chutney
There is nothing like a fresh bunch of mint and cilantro (dhania). When you blend these two together they create the most delicious aroma, and the hue is unreal. But be careful, the green chillies can be arose full when blended! I’ve shed a tear here or there after smelling the chutney for too long! You can really see how green these fresh herbs are when you add this chutney into some yogurt. Not only does it look beautiful, but it’s a great dipping sauce for so many things. Needless to say, wilted herbs won’t be as luscious as fresh ones in this.
The beauty in simplicity, and how you can use it to your advantage
This chutney is clearly very simple in all aspects. It has a handful of ingredients and takes 3 minutes to blend together. It’s in it’s most pure form. I add this as is to marinades like my Malai Boti, and in yogurts to create a delicious dipping sauce. I use this on its own or in other chutneys to create more depth of flavor. But like always, the best recipes can be adjusted. I have added some variations and ingredients you can add in the recipe notes below, but some of my favorite additions are garlic and cumin.
- 1 bunch mint leaves fresh
- 2 bunches cilantro fresh
- 5 green chilli peppers
- 2-3 cloves garlic optional
- 1 salt
- 1 tsp crushed cumin seeds
- 1/2 cup water
- Take the mint leaves off the stems and wash. Wash your cilantro as well, keeping the stalks.
- Add everything to a blender and blend until a smooth paste is formed. You may need to add more water depending on how well your blender works.
- Store in an airtight container for up to 2 weeks, or freeze in ice cube trays and use as needed.
Have you tried the simple yet delicious chutney?
Have you tried this recipe? If you have, I’d love to hear how it turned out in the comments below!Add to favorites
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