Indian Cilantro Mint Chutney Recipe
A quick 5-minute blender cilantro mint chutney recipe, also called a green chutney in India. This recipe is without diary, and it is a version from Goa.
Equipment
- 1 Blender or Food Processor If you opt for a blender, use a small blender jar (called chutney jars in India or spice jars in the west). Hand blenders also come with small jar attachments.
Ingredients
- ⅔ cup Cilantro Fresh packed
- ⅓ cup Mint Leaves fresh, packed
- 1-2 Green Chili Pepper *see Notes
- 1 ½ Tablespoon Coconut Raw Freshly Shredded optional, see Post
- 1 Teaspoon Tamarind Paste or Vinegar or Lime juice
- ¼ Teaspoon Salt
- ¼ cup Water
Instructions
- Place all the ingredients into a small blender jar.⅔ cup Cilantro Fresh, ⅓ cup Mint Leaves, 1-2 Green Chili Pepper, 1 ½ Tablespoon Coconut Raw Freshly Shredded, 1 Teaspoon Tamarind Paste, ¼ cup Water
- Blend the chutney to a smooth paste
- Transfer the chutney into a small dip serving bowl and enjoy with samosa and other fried snacks such as pakora or use as a sandwich spread.
Video
Notes
Don't skip adding chili peppers, it's an integral part of every good green chutney. In India, they always use green elongated chili varieties, and they rarely specify the type in stores. What they usually mean are the Jwala, Bydagi, Dhani, or Kanthari green chili varieties. You can use any green chili variety, I have used African varieties too or Jalapeños.
