Recipes > Mint & Cilantro Chutney
Refreshing and healthy, this chutney is a keeper. Excellent with samosas and/or pakoras.
Dawn Thomas
- Serves: 1 cup
- Active Time: 10 mins
- Total Time: 10 mins
- Views: 33,068
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Chutney
- 1 1/2 cups mint leaves
- 1 cup cilantro leaves
- 1 green chili
- 1 tbsp tamarind purée
- 1/2 tsp sea salt (or to taste)
- 1 to 2 tsp sweetener of choice* (optional)
- 1/2 cup water, or as needed
Method
To prepare the mint and cilantro, first, remove any tough stems and then wash them. The softer stems from the cilantro are fine to keep. Place the herbs into a salad spinner to spin them dry.
Place the mint and coriander into a food processor along with the chili, tamarind purée, salt, and sweetener. *Note: Pulse until roughly chopped, leaving some texture. If needed, add a touch of water to help it pulse.
Note: You could use a blender but it will blend the mixture quite fine. If you like a bit more texture, use a food processor. You can also just chop everything by hand or use a mortar and pestle.
Chef's Notes
- by Dawn Thomas
- •
- December 6, 2008
This chutney goes particularly well with samosas, pakoras or Aloo Ki Tikki (Indian Potato Patties).
7 Comments
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Some mint doesn't exactly help this dish. e.g. Peppermint. It may be a personal taste, but I find that you may need to figure out which mint suits you. Other than that, it's a delicious dip and accompaniment. You can even put it between two slices of bread and make a bit of a sandwich base. -
You can make three variations of mint chutney from one recipe. First you need to make the base. Here's how you make the base. 2 bunches of mint 1 bunch of coriander Chopped Ginger- 2-3 inch ginger piece Garlic-5-7 Pods Salt to taste Cumin- 2-3 Teaspoons Green Chilli- to taste Dried Pomegranate Seeds (creates sourness and nutty texture) Grind all in a blender. Now you have a mint chutney base. So let's try the variations. Variation 1:If you want to achieve a mint chutney for kababs etc, then mix one part of mint chutney to one part of yoghurt. This makes the chutney go from deep green to light green. And makes a superb dip for kababs and tandoori chicken or other fried meat. Variation 2: The same mint base can be used to eat with onion fritters (bhajias) and this time you'll need to add a teaspoon or two of sugar and some water to dilute it (and avoid the yoghurt). The mint chutney now takes on a different taste and flavour, and is great with the fritters. Variation 3: The same mint chutney can then be used for sandwiches or mixed with rice. Add some chopped onions, some ghee and mix well. Then put in a sandwich as a base or mix with rice and it makes a simple, tasty meal. (Note: Pomegranate seeds are sour and hence you can avoid the tamarind. Traditionally pomegranate seeds are used for this recipe and not tamarind).
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Thanks Sean, I will be sure to give these a try. I love knowing how to turn one thing into three! -
I am still learning the differences between the different kinds of chilis and peppers at the market...is there a specific name for the type of "green chili" here, I wonder. Most of the small ones I see are hot, but this recipe needs a milder sweeter one...right! (sorry, question mark key on my laptop is broken :) -
Rouxbe Staff
Paige, this chutney traditionally calls for a hot green chile, such as Thai green chile or green cayenne. For a slightly "cooler" version, serrano or jalapeño can be used. If you want a no-heat version, then consider a green bell pepper. -
Can I add some vinegar for acidity and how much do you recommend as a good starting point?thank u. -
Rouxbe Staff
Hi Riaz, when you want to adjust the taste of something you are making, go for it! Make the adjustment 'to taste'. There's no need to ask! ~Eric
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