Recipe Index

Indian | Mint Chutneyvegan

Posted on June 10, 2018

Since the recipe makes a whole cup, I freeze serving sizes off in plastic baggies. I freeze my samosas too, that recipe is up next. Pretty awesome to have samosas and mint chutney in the freezer to accompany an Indian dinner.

Yield: 1 cup

mint chutney


1 cup mint leaves, roughly chopped

2 cups cilantro leaves and soft stems, roughly chopped

1 small shallot, peeled and chopped

1 Serrano chile, seeded and chopped (optional)

1 tablespoon minced fresh ginger

1 teaspoon granulated sugar

1/2 teaspoon sea salt, more as needed

1/2 cup water, more as needed

1/2 teaspoon brown mustard seeds, lightly toasted in dry pan until fragrant

1 tablespoon fresh lemon juice



In a blender, combine all ingredients. Puree smooth, stopping to scrape down the sides of the pitcher and to add small increments of water as needed to achieve even consistency. Taste and adjust seasoning with salt.


(Ref. Sur La Table's "Mint Chutney" recipe, "Incredible Indian Flavors" class.)