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Mint Chutney

Cooking Method
Difficulty Beginner
  • 15 Stems of Fresh and washed mint- remove stringy stems and chopped
  • 15 Stems of Cilantro or Hara Dhania - it is also known as Indian or Chinese parsley-chopped
  • 1 Medium hot of Green chili washed-seeds removed and cut in 1/2 inch pieces
  • 0.5 Onion chopped
  • 1 inch size of Fresh ginger-skin removed and cut in small pieces
  • 2 pods of garlic-skin removed and cut in to small pieces
  • 2 tablespoons Lemon or Lime Juice
  • 0.5 teaspoons Salt
  • 0.25 teaspoons Turmeric Powder-optional
  • 0.5 teaspoons Cumin seeds
  • 1 teaspoon Oil-cooking oil
  • 0.5 teaspoons Sugar-optional
  1. Blend chilies, ginger, garlic, Onion, salt, Turmeric powder, Cumin, sugar and lemon juice- more like paste.

  2. Add Cilantro and Mint and blend until smooth . if you need more liquid to blend, just add a spoon full of water.

  3. Pour in a container and add oil. Cover and keep in Refrigerator until Serving time.

  4. Serve cold with your favorite snack