If you eat Indian food, this mint chutney will be very handy! I can’t think of a single Chaat that does not have some kind of tamarind, mint or coriander chutney. It is a great way to use up a bunch of coriander or mint you have at home. Mint is always paired with coriander to make chutneys. Mint promotes digestion, reduces inflammation and is soothing for the stomach. Did you know mint water is a simple to make refreshing beverage that has 0 fat, sugar or carbohydrates @sarchakra
PREP TIME:10 mins
COOK TIME: 0
- Mint 2 bunches
- Coriander 1 bunch
- Green chilies 5-6 (adjust accordingly)
- Onion ½, small (optional)
- Salt to taste
- Apple 4-5 cubes
- Raw mango 3-4 pieces
- Juice of one lemon or lime
- Clean the mint and coriander thoroughly. Fill the kitchen sink (clean it first) with water. Let the coriander and mint soak on it for a while to release any grime or dirt that might be in the intricate leaves. Drain the water out. Do this 2-3 times till everything is clean.
- Chop the leaves. Add them to a food processor. Season with salt. Add apple cubes, raw mango pieces, onion, lemon juice and green chilies. Blitz with a little water to form a paste.
- If not using the chutney straight away, pack it in ice trays or silicon trays and freeze. Once frozen take it off and store in ziplock bags.
- Before using in a recipe defrost for 10 mins and use like normal.
You can use a little bit of ginger and garlic in the chutney instead of the onion if you want.
Do not grind the mint for too long. It will turn bitter as the menthol releases.
Yogurt can also help diminish any bitterness in case you do grind too much!
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