Mint Chutney Recipe

Sauced

Sauces, dips, dressings, and condiments from around the world.

Joshua Bousel
Published: Last Updated:
Mint Chutney Recipe

[Photographs: Joshua Bousel]

Read more: Sauced: Mint Chutney

  • Yield:makes about 1 1/2 cups
  • Active time: 10 minutes
  • Total time:10 minutes

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. 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.

This Recipe Appears In
Sauced: Mint Chutney Pantry Essentials: All About Chutney

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT