Mint Chutney Recipe: 60 Photos
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FAQ
It starts with a two to one ratio of cilantro to mint which is thrown into a food processor with red onion, coconut, lemon juice, green chilies, garlic, ginger, and water. A set of pulses chops everything finely, and in a minute, the sauce is done. For such quick work, the flavor is deceptively complex.
The cool potency of mint helps in soothing gut health. In fact, the presence of antibacterial and antiseptic properties help in keeping the gut microbes healthy. Interestingly, the melange of herbs and spices used in making this traditional chutney together helps in improving metabolism and gut health.
If you don't have cilantro, just make it with mint alone, using 4 cups of mint leaves. This chutney will last in the fridge for up to a week. To make it last even longer, I dole it into ice-cube trays and freeze it so that I can defrost a cube and have it on hand always.
Coriander. Herbs and Spices: Pairs really well with basil, thyme, oregano, rosemary, sage, parsley, mint, and ginger. Foods: Pairs really well with citrus fruits, carrot, cranberry, mango, and berries.
Avoid using very dark leaves as they tend to taste bitter after grinding. Avoid using stalks and stems of the mint plants. The stalks are too strong in flavor and can impart a bitter and pungent taste to the mint chutney.
Cilantro Mint Chutney what it looks like
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
