Mint Chutney Recipe

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Photographs: Joshua Bousel

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 12 servings
Makes: 1 1/2 cups

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Ingredients

  • 2 cups packed roughly chopped fresh cilantro leaves and tender stems

  • 1 cup packed roughly chopped fresh mint leaves

  • 1/2 cup chopped red onion (about 1 small)

  • 1 tablespoon unsweetened grated coconut

  • 1 tablespoon juice from 1 lemon

  • 1 to 2 small hot green chilies (such as Thai bird chilies), stemmed

  • 2 medium cloves garlic, minced (about 2 teaspoons)

  • 1 teaspoon freshly grated ginger

  • 1/4 cup water, plus more as needed

  • Kosher salt, to taste

Directions

  1. Place cilantro, mint, onion, coconut, lemon juice, chilies, garlic, and ginger in the workbowl of a food processor. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as needed. Add additional water as needed, 1 tablespoon at a time, to form a thick, but pourable sauce. Use immediately or transfer to an airtight container and store in refrigerator for up to a week.

Special equipment

food processor

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Nutrition Facts (per serving)
39 Calories
2g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 39
% Daily Value*
Total Fat 2g 3%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 1g
Vitamin C 3mg 13%
Calcium 13mg 1%
Iron 1mg 3%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)