For a milder chutney, remove the seeds and membranes from the green chile pepper before processing. If you don't have tamarind juice, lemon juice is a great substitute. You can also use a small piece of tamarind pulp soaked in warm water and then strained. This chutney can be stored in the refrigerator for up to a week.
Mint Chutney
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING8 People
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VIEWS138
A vibrant and refreshing Mint Chutney, bursting with fresh herbs and a touch of spice. Perfect as a condiment, dipping sauce, or flavor booster for your favorite dishes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Fiber1 g
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Protein1 g
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Sodium150 mg
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Sugar1 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Combine onion, cilantro, mint leaves, green chili pepper, tamarind juice (or lemon juice), and salt in the bowl of a food processor. (2 minutes)
02 Step
Recipe View Process until a coarse paste forms, scraping down the sides as needed. (3 minutes)
03 Step
Recipe View With the motor running, gradually add water, one tablespoon at a time, until the chutney reaches your desired consistency – a thick, smooth sauce. (2 minutes)
04 Step
Recipe View Taste and adjust seasoning as needed. Add more salt, lemon juice, or chili pepper to your preference. (1 minute)
05 Step
Recipe View Transfer the chutney to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Madie Ritchie
May 2, 2025The perfect balance of mint, cilantro, and spice! I will be making this again and again.
Mauricio Emard
Jan 4, 2025I love how easy this chutney is to make. It's become a staple in my fridge.
Kaycee Cormier
Mar 29, 2024This recipe is fantastic! I used it as a marinade for chicken, and it was so flavorful.