Go Back
Mint Chutney
Sconce&Scone

Mint Chutney

This chutney is bursting with freshness. It has a handful of ingredients and each one shines to create a dleicious green hued chutney that goes great in marinades and makes a delicious dipping sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course: Chutney, Sauce
Cuisine: Indian, Pakistani
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • blender

Method
 

  1. Take the mint leaves off the stems and wash. Wash your cilantro as well, keeping the stalks.
  2. 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.
  3. Store in an airtight container for up to 2 weeks, or freeze in ice cube trays and use as needed.

Notes

Add more flavor. I love the simplicity of this recipe, but sometimes I like adding a few cloves of garlic and some cumin seeds to add a different dimension of flavor. A small piece  of fresh ginger adds amazing flavor as well. 
Make it less spicy. 5 green chillies with their seeds in isn't for the faint of heart. If you want you can remove the seeds or add only 3 green chilies. You can use jalapeño or sera chilies if you can't find the green chilies I've used. 
Store it. This stays fresh and keeps its color for up to two weeks if stored properly in your fridge. This is quite a large batch, so you freeze half of it in ice cube trays and pop a cube out and defrost it as needed. 
I like a high cilantro to mint ratio. You can play with it and add more mint If you like.