Cilantro Mint Chutney Recipes

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CILANTRO MINT CHUTNEY



Cilantro Mint Chutney image

A quick and easy Cilantro Mint Chutney recipe.

Provided by Kiran Desai

Categories     Condiment/Spread     Sauce     Blender     Citrus     Herb     Onion     Lime     Mint     Hot Pepper     Cilantro     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 8

2 cups packed fresh cilantro sprigs
1 cup packed fresh mint leaves
1/2 cup chopped white onion
1/3 cup water
1 tablespoon fresh lime juice
1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste
1 teaspoon sugar
3/4 teaspoon salt, or to taste

Steps:

  • Purée all ingredients in a blender, leaving some texture.

CILANTRO MINT CHUTNEY



Cilantro Mint Chutney image

This cilantro mint chutney is an easy versatile chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chillies and ginger.

Provided by Dassana Amit

Categories     Side Dish

Time 15m

Number Of Ingredients 8

1 cup chopped cilantro ((coriander leaves))
1 cup chopped mint leaves
1 teaspoon chopped green chillies (or serrano pepper or 1 to 2 green chillies.)
½ inch ginger (- peeled and roughly chopped)
1 teaspoon cumin powder (- optional)
1 teaspoon lemon juice (- optional)
salt (or black salt or edible rock salt, as required)
3 to 4 tablespoons water (or as required for blending)

Steps:

  • Pluck the leaves and tender stems from the coriander bunch.
  • Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
  • Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
  • Roughly chop them. Keep the other ingredients required for the chutney also aside.
  • In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
  • Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.
  • You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
  • You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
  • Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.

Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Sodium 625 mg, Fiber 1 g, ServingSize 1 serving

MINT AND CILANTRO CHUTNEY



Mint and Cilantro Chutney image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 3/4 cups

Number Of Ingredients 8

3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil

Steps:

  • Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

CILANTRO MINT CHUTNEY



Cilantro Mint Chutney image

Spicy, tangy with a hint of sweetness, this super EASY green chutney recipe uses only a handful of ingredients, and includes few variations too!

Provided by Archana Mundhe

Categories     Chutney     Side Dish

Time 15m

Number Of Ingredients 10

2 cups cilantro (packed) (leaves & stems, rinsed, pat dried and rough chopped )
1 cup mint leaves (discard stems )
½ cup unsweetened coconut frozen or dry
4 garlic cloves (peeled )
2 teaspoons cumin seeds
4 to 8 small green chiles (or 1 to 2 jalapeños )
1 lemon (juiced)
1 to 3 teaspoons kosher salt (add as per taste)
2 to 4 teaspoons sugar (add as per taste )
½ cup water

Steps:

  • Add all the ingredients to the blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney.
  • The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.

Nutrition Facts : Calories 35 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Sodium 712 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TANGY CORIANDER (CILANTRO) MINT CHUTNEY



Tangy Coriander (Cilantro) Mint Chutney image

This is my mom's recipe for the popular Indian condiment - corriander mint chutney. It is easy to make, delicious, healthy and has many uses. Hope you enjoy it.

Provided by dimpi sista

Categories     Asian

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 bunches cilantro (corriander leaves)
1 bunch of fresh mint, small
3 green chilies, small variety
1/4 teaspoon tamarind paste
1 pinch asafoetida powder (or paste)
1/8 teaspoon salt
1 teaspoon oil

Steps:

  • Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
  • Dissolve the tamarind paste in a tablespoon of water.
  • 'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
  • Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
  • I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
  • Taste the puree and season to taste.
  • Heat a non-stick skillet on meadium heat.
  • Add the oil, and when the oil is warm add the herb puree.
  • Stir around until the water evaporates and the mixtures darkens in color.
  • Cool and transfer to an airtight container. Store in the refrigerator.
  • This chutney can be served with samosas, pakora, fritters or other savory snacks.
  • It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
  • You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.

Nutrition Facts : Calories 18.2, Fat 0.8, SaturatedFat 0.1, Sodium 54.6, Carbohydrate 2.6, Fiber 0.6, Sugar 1.3, Protein 0.7

MINT-CILANTRO CHUTNEY



Mint-Cilantro Chutney image

Mint and cilantro marry to create a classic Indian chutney. Relish it!

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 15m

Number Of Ingredients 9

1 cup chopped fresh cilantro
1 medium tomato, chopped (3/4 cup)
3/4 cup chopped fresh mint leaves
1 medium onion, chopped (1/2 cup)
1/4 cup water
1/4 cup lime juice, (2 medium limes)
1 teaspoon salt
2 medium garlic cloves
1 to 2 fresh Thai, serrano or cayenne chilies

Steps:

  • Place all ingredients in blender. Cover and blend on medium speed until smooth.
  • Tightly cover and store in refrigerator up to 10 days.

Nutrition Facts : Calories 5, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 150 mg

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

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

CILANTRO-MINT CHUTNEY



Cilantro-Mint Chutney image

This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh and bright sauce, but the mango pulp is especially key, giving the chutney a slightly creamy texture and a subtly sweet flavor. This chutney has a lot of uses in Indian cuisine - a building block for chaat, or a dipping sauce for pakora, for example - and it can also be used as a sandwich spread or marinade. It lasts up to two weeks, refrigerated, in an airtight container, but it will start to lose its vibrancy and flavor after a week - best to make it one batch at a time to enjoy that day. -Priya Krishna

Provided by Maneet Chauhan

Categories     easy, condiments, dips and spreads

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 cup tightly packed fresh cilantro leaves
1 cup tightly packed fresh mint leaves
1/4 cup mango pulp (from 1 small mango, or from a can)
1/4 cup fresh lime juice (from about 2 large limes), plus more to taste
5 serrano chiles, halved and seeded
Kosher salt

Steps:

  • In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
  • This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

CREAMY MINT-CILANTRO "CHUTNEY"



Creamy Mint-Cilantro

Categories     Condiment/Spread     Sauce     Low Sodium     Mint     Almond     Summer     Sour Cream     Cilantro     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 6

1/3 cup sliced almonds
3/4 cup packed fresh mint leaves
3/4 cup packed fresh cilantro sprigs
3 tablespoons sour cream
2 teaspoons honey
1/2 teaspoon minced garlic

Steps:

  • Preheat oven to 325° F.
  • On a small baking sheet toast almonds in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind almonds. Add remaining ingredients and salt and pepper to taste and blend until combined well. Chutney may be made 1 day ahead and chilled, covered.

GREEN CHUTNEY ( INDIAN MINT - CILANTRO CHUTNEY )



Green Chutney ( Indian Mint - Cilantro Chutney ) image

You can adjust all the ingredients according to your taste. All Indian savories are served with this Green Chutney and/or the Tamarind - Date Chutney

Provided by Sana7149

Categories     Asian

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger, chopped
1 tablespoon garlic, chopped
1 tablespoon green chili, chopped
2 tablespoons desiccated coconut
salt
1/4 cup lemon juice

Steps:

  • Grind all the ingredients with a little water.

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