Chutney is simply a sauce or condiment served with a variety of main courses on the Indian subcontinent. Mint chutney, in particular, is often intended to create some balance to those hot and spicy Indian dishes that we love!
Our mint chutney is classic, blended quickly in a food processor, and done in minutes! It adds layers of freshness and acidity to whatever main course you choose.
So, what are you waiting for? Let’s get blending!
Use a Food Processor
It is imperative for this recipe that you use a food processor to blend the herbs, onions, garlic, spices, and acids. You want to achieve a relish-like consistency for this chutney. A food processor will allow you to create that chunky yet smooth consistency.
How to Eat It
Store leftover mint chutney in an airtight container in the refrigerator and consume it for up to 2 weeks.
You just finished munching on our pakoras with mint chutney, and you are left 1/4 of an onion. Dice it up and cook it in meatballs, a frittata, or thinly slice and caramelize them for fajitas. The options are endless.
- 3/4 white onion
- 4 cloves garlic
- 1 cup cilantro
- 1 cup mint leaves
- 2 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp red chili powder
- 1/2 tsp ground cumin
- ground pepper
Add Vegetables, Herbs, and Vinegar to a Food Processor
- Combine onion, garlic, mint, cilantro, and apple cider vinegar to a food processor.
- Grind well.
Stir in the Spices
- Add chutney to a bowl and stir in salt, ground cumin, red chili powder, and ground pepper.
- Serve and enjoy.