Ingredients
Scale
- 2 cups packed cilantro leaves and tender stems
- 1 cup mint leaves (leaves only, no stems)
- 1-5 medium green chili pepper (jalapeno, serrano, or Thai chili – adjust per spice tolerance)
- 2 teaspoons sliced ginger
- 1 teaspoon roasted cumin powder
- 3 tablespoons fresh lemon juice (or 1 tablespoon white vinegar)
- ½ teaspoon salt (use black salt for additional earthy flavors, adjust to taste)
- 1 tablespoon water (or just enough to get the blender going)
Instructions
- Wash cilantro and mint thoroughly to remove dirt. Use cilantro stems for added flavor, but only include mint leaves.
- Add the washed cilantro, mint leaves, green chili pepper, sliced ginger, roasted cumin powder, lemon juice or vinegar, salt, and water to a blender.
- Blend until smooth, scraping down the sides as needed to combine all ingredients.
- Taste and adjust seasoning if necessary, then serve with your favorite snacks or dishes.
Notes
For a milder chutney, reduce the amount of chili pepper used.
Black salt can add unique flavor; feel free to experiment with different salts.
Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 0g
- Sodium: 100mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.