5 Minute Mint Chutney Recipes

5 MINUTE MINT CHUTNEY

5 minute Mint Chutney image

Make and share this 5 minute Mint Chutney recipe from Food.com.

Provided by Mini Ravindran

Categories Chutneys

Time 10m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 bunch fresh mint leaves
1 medium onion
2 pinches salt
3 teaspoons sugar
1 1/2 tablespoons apple cider vinegar or 1 1/2 tablespoons fresh lime juice
1/2 teaspoon black pepper
1 fresh green chili
1 tomatoes
1/2 teaspoon ground cumin

Steps:

Put all the above in the blender and blend till smooth.
Use on sandwiches, as a dip, with your favourite kebabs, scones!

Nutrition Facts : Calories 73.2, Fat 0.3, SaturatedFat 0.1, Sodium 163, Carbohydrate 17.1, Fiber 2, Sugar 11.5, Protein 1.6

MINT CHUTNEY

Mint Chutney image

I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.

Provided by peep

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

1 bunch fresh cilantro
1 ½ cups fresh mint leaves
1 green chile pepper
½ teaspoon salt
1 medium onion, cut into chunks
1 tablespoon tamarind juice or lemon juice
¼ cup water, or as needed

Steps:

In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 150 mg, Sugar 0.9 g

MINT CHUTNEY

Mint Chutney image

This versatile mint chutney recipe pairs well with samosas, sandwiches and salads! Its herby, bright flavor dresses up any dish. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Time 10m

Yield 2/3 cup.

Number Of Ingredients 9

Ingredients

1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 bunch fresh mint leaves, stems removed (about 1 cup)
3 to 4 whole green chili peppers
3 garlic cloves, halved
Juice of 1 lemon or lime
1 tablespoon sugar
1 teaspoon cumin seeds
1/2 teaspoon salt
1 to 2 tablespoons water

Steps:

In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MINT CHUTNEY

Mint Chutney image

In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats. Use Greek yogurt if you want a creamy chutney. Depending on preference, you can skip the raw garlic.

Provided by Zainab Shah

Categories condiments

Time 5m

Yield 3/4 cup

Number Of Ingredients 9

Ingredients

1 cup loosely packed cilantro with stems
2 cups loosely packed mint leaves
2 teaspoons cumin seeds or 1 teaspoon cumin powder
3 to 5 Thai green chiles, stemmed
1 teaspoon granulated sugar
1 teaspoon fine sea salt
1/4 cup fresh lemon juice
1/4 cup Greek yogurt or water
2 garlic cloves (optional)

Steps:

Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.

MINT CHUTNEY

Mint Chutney image

Categories Condiment/Spread Yogurt Low Sodium Coconut Mint Almond Summer Jalapeño Coriander Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
3 fresh serrano or jalapeño chilies, seeded and chopped coarse (wear rubber gloves)
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/3 cup unsweetened shredded coconut*
3 cups packed fresh mint leaves, washed well and spun dry
1/2 cup packed fresh coriander sprigs, washed well and spun dry
3/4 cup plain yogurt
1/4 cup blanched slivered almonds, toasted lightly
2 tablespoons white-wine vinegar
1/4 cup fresh lemon juice
1 teaspoon sugar
*available at East Indian markets

Steps:

In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them. In a blender blend spice mixture with remaining chutney ingredients until smooth. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.

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