Cilantro Mint Chutney
If you're looking for a tangy and delicious chutney to punch up the flavor of your next meal, this herbaceous — and colorful — cilantro-mint chutney recipe will do just that. Made with fresh herbs and spices, this chutney is both refreshing and zestful.
Equipment
- Immersion Blender or Food Processor
- Cutting board
- Sharp knife
- Airtight Container
Ingredients
- 1 bunch Cilantro — remove the bottom stems
- 1 c. Mint Leaves
- 2 cloves Garlic — peeled and ends removed
- 1 in. Ginger — peeled and cut into coins
- 1 Serrano Pepper — stem removed and chopped
- 2 Lemons — (or 3 tbsp fresh lemon juice)
- 1 tsp. Sea Salt
- 1 tsp. Honey or Agave Syrup — see notes for vegan
- ½ c. Yogurt — see notes for vegan
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Instructions
- Combine all the ingredients in a blender or food processor and blend until you achieve a smooth and creamy consistency.
- Taste and adjust the salt and lemon according to your liking.
- Transfer the chutney to an airtight container and store it in the fridge until you're ready to serve.
Notes
Go Vegan. This dish can be easily modified to make a vegan chutney. Use almond yogurt or another plant-based yogurt instead of dairy yogurt. Add agave syrup or sugar instead of honey.
Tips for Choosing Fresh Herbs. Fresh herbs should have a bright and vibrant color. For example, cilantro should have bright green leaves and stems, while parsley should be a deep green color. If the herbs look dull or yellowed, it may indicate that they are not as fresh.
— Check For Freshness. Check the herbs to make sure they are not wilted, slimy, or moldy. The leaves should be firm, and the stems should not be dried out or brittle.
— Make sure they have a strong, fresh aroma. For example, basil should have a strong and sweet smell, while thyme should have a fragrant and earthy scent.
— Look at the expiration date on the package or the label of the herbs to ensure they are fresh and have not been sitting on the shelf for too long.
— If you prefer organic herbs, look for certified organic options to ensure they are free of pesticides and other harmful chemicals.
— Whenever possible, choose whole herbs instead of pre-chopped or pre-packaged herbs. This will ensure the herbs are fresh and have not been sitting on the shelf for too long.
Keep Your Chutney Bright Green. The herbaceous chutney can turn black when left out in the air for a long time because of oxidation. To stop this from happening, you can store the chutney in a container that keeps air out. Also, adding 1-2 ice cubes to the chutney while blending can help control the heat made by the blender and lower the chance of oxidation.
Nutrition information is automatically calculated, so should only be used as an approximation.