How To Make Fresh Mint Chutney
If you visit any Indian restaurant, you’re almost guaranteed to have mint chutney brought to your table. It’s served with samosas, poppadoms, kebabs, fried lentil balls, and basically most dishes that you can think of. It adds an additional flavor to vegetables and curries. Depending on the restaurant, it may be served think or watery, spicy or not. Other chutney’s that you might see at an Indian restaurant include mango chutney or an onion chutney.
This fresh mint chutney recipe can be made in virtually no time, and tastes like it came straight out of an Indian restaurant. All you need is a few fresh, raw ingredients, nothing is cooked in this recipe.
Don’t like Indian Food? Be creative! Mint chutney can be used in many other non-Indian dishes as well. Use it as a dip for raw vegetables, or make a cold salad with cubed cooked potatoes, chickpeas, chopped fresh vegetables, chopped pieces of the fresh herbs, with mint chutney mixed in!
What You Need:
1 cup of fresh cilantro
1 1/2 cups of fresh mint
1 chunk of peeled ginger, about 2-3 inches in length
3-4 cloves of peeled garlic
1 small onion or 1/2 of a medium onion
1-2 fresh green chilies – completely optional, if you don’t want it spicy at all, don’t add it. If you want it a little spicy, add the chilies and remove some of the seeds.
1/2-1 cup of plain yogurt
Optional spices: Cumin powder: 1 teaspoon, Garam Masala: 1 teaspoon (or another Masala blend)
Sea Salt: 1 teaspoon
Fresh ground black pepper
A little bit of oil or water
Blender or food processor
How To Make Fresh Mint Chutney:
1. Place all ingredients in a blender or food processor and blend until smooth. You can either blend all ingredients without the yogurt, using a little oil or water to help mix the ingredients, or you can blend the ingredients with yogurt. If you blend them without yogurt, slowly mix the yogurt in at the end.