Fresh and Fragrant Indian Mint Chutney
Cuisine: Indian
  • 3 cloves garlic, chopped
  • 1 tsp ginger, minced
  • 1 tbsp cumin seeds
  • 1 organic roma tomato
  • 2 bunches of organic cilantro (approximately 4 cups), washed and any really thick stems removed (thin stems can be kept on)
  • 1.5-2 cups fresh organic mint, washed, leaves taken off of stems
  • ¼ cup organic lemon juice
  • ¼ cup water
  • 1 organic thai red chili pepper (optional – I don’t use chili peppers when I make it for my kids)
  • 2-3 tsps thick, creamy organic yogurt (optional, to finish)
  1. Dry roast the cumin seeds, garlic, and ginger on med-low heat until the cumin seeds begin to get fragrant.
  2. In a blender add all ingredients except the mint, water, and yogurt. Blend.
  3. Add water as needed to ensure the chutney is the consistency you want. ¼ cup does the trick for me, but you may want a little less or a little more. Add slowly since there’s no going back if you’ve added too much water.
  4. Add the mint and blend.
  5. If you want to add yogurt, stir it in at this point and serve alongside your favourite snacks, chicken, or fish dish.
*Take care not to overblend the mint, as this can create some bitterness.
*Feel free to omit the yogurt completely or replace it with a vegan yogurt alternative (coconut, soy, etc.). The yogurt balances the chutney well, but is not absolutely necessary.
*If freezing, do not add the yogurt in until you are ready to consume the chutney
*This chutney will last up to a week in the fridge
*Don’t omit the cilantro! – if anything, err on the side of more cilantro! The chutney won’t scream of a cilantro flavour (if you don’t like cilantro, don’t worry!), but it helps balance out the mint. Without it, your chutney will be bitter.
Recipe by Scratch Mommy at