RECIPE

Mint Chutney

Prep Time:  5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 8 people

Author: Lyndi

 In our household we LOVE dips, sauces, extra flavor, and anything that brings a lil somethin somethin extra to the meal.

Growing up, my family would make a tomatillo dressing that I feel has some very similar roots to the classic Mint Chutney, Coriander Mint Chutney, or just plain coriander chutney that Dhruv grew up with. We make both of these sauces on the regular in our household. They are so yummy and fresh! 

This recipe is simple, but honestly can easily be adjusted in a variety of ways you prefer. We like ours spicy and add more coriander aka cilantro than mint in the mix. I usually will throw everything into the blender, give it a taste and adjust the ingredients and spices in the mix to my taste preference that day and see if it needs anything additional or if it's just right! 

You literally can eat mint chutney with ANYTHING! We love adding it to our dal/lentils, dipping it with our samosa’s, chicken, any bread, and more! 

Ingredients

• ½  bunch Mint leaves
• 1 bunch Cilantro leaves and stems
• 1 jalapeño (or preferred pepper for heat) 
• ½ cup Greek yogurt 
• 2 tsp mined garlic (or 2 full cloves) 
• 1 tsp grated ginger
• ½ tsp salt (customize to taste) 

Preparation

1. Put all of the ingredients into a blender & add ⅛  cup of water and blend. 
2. *Tip: add the water sparingly and add more water as needed in the blender to really help blend the mixture together BUT not to have it overly watery. 

Tips

• Add water sparingly or if you just rinsed and cleaned your veggies add a little less water. Adding water helps blend the sauce and get it to the thickness you like. 
• You can omit the jalapeño if you do not like things spicy 
• You can omit the Greek yogurt if you cannot have dairy. Mint Chutney comes in many ways Papaji’s favorite is without yogurt. :) 

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How do you make your Mint Chutney? 

Xoxo, Lyndi