Mint Chutney

5 from 10 votes

Easy Mint Chutney. Indian Mint Cilantro Chutney to serve with Snacks, Samosa, Chaat, pakoda /fritters, potato cutlets and more. Pudina chutney. Vegan Gluten-free Recipe

Prep Time10

Cook Time5

Total Time15

Course: Condiment

Cuisine: Gluten-free, Indian, Vegan

Servings:

Author: Vegan Richa

Ingredients

2 to 3 green chilies remove seeds to adjust heat if needed
1 cup packed fresh mint leaves
1 cup packed cilantro pack it really well or use 2 cups lightly packed
1/4 tsp salt
1/4 tsp sugar
2 tsp or more lemon juice
1/2 tsp apple cider or white vinegar or use more lemon juice
2 small cloves of garlic optional - for garlic mint chile chutney
1/2 inch piece of ginger optional - for ginger mint chutney
1/4 cup water
1/4 tsp chaat masala optional or 1/4 tsp Indian Suphur salt (kala namak)

Instructions

Blend everything until smooth. Taste and adjust salt, spice and lemon. add more chilies for spice if needed and blend again. Refrigerate for upto 5 days. Freeze in small airtight container for upto 3 months. Thaw and use.
You can add a Tbsp of non dairy yogurt, peanuts or coconut flakes to make a thicker chutney. Use this chutney in these rolls, as a side, with cutlets, tikka, grilled veggies, or as a salad dressing.

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