Fresh and Fragrant Indian Mint Chutney
Ingredients
- 3 cloves garlic - chopped
- 1 tsp ginger - minced
- 1 tbsp cumin seeds
- 1 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
Instructions
- Dry roast the cumin seeds, garlic, and ginger on med-low heat until the cumin seeds begin to get fragrant.
- In a blender add all ingredients except the mint, water, and yogurt. Blend.
- 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.
- Add the mint and blend.
- If you want to add yogurt, stir it in at this point and serve alongside your favourite snacks, chicken, or fish dish.
Notes
*Take care not to over blend 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.
*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.
