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Mint Cilantro Chutney Recipe (Indian Green Chutney)

By pipingpotcurry.com

Mint Cilantro Chutney Recipe (Indian Green Chutney)

Prep:10min

A cool, spicy and tangy green chutney. This no-cook mint cilantro chutney is a must try accompaniment to Indian food such as samosa, chaat, kebabs and sandwiches.

Updated at: Thu, 18 Apr 2024 15:42:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

44

Low

Glycemic Load

1

Low

Nutrition per serving

Calories12.9 kcal (1%)

Total Fat0.3 g (0%)

Carbs2.5 g (1%)

Sugars0.2 g (0%)

Protein0.6 g (1%)

Sodium471.6 mg (24%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2 cupsCilantro leaves

Dhaniya, packed, hard stems removed, washed and roughly chopped

1 cupMint leaves

Pudhina, packed, stems removed, washed

2Green Chili Pepper

I used thai, adjust to taste

1 inchGinger

or 1 tablespoon grated

2 teaspoonRoasted Cumin Powder

1 teaspoonSalt

you can also use black salt, adjust to taste

1 teaspoonSugar

optional, adjust to taste

1 tablespoonLime juice

or Tamarind juice

½ cupwater

Instructions

View on pipingpotcurry.com

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Notes

7 liked

0 disliked

Easy

Spicy

Delicious

Fresh

Under 30 minutes

Dawn Divirgilio· last year

Under 30 minutes

I added 2 Serrano peppers and it turned out very spicy so I added a couple extra tsp of sugar and some honey. And it turned out awesome. I’ve been looking for recipes to use all the mint taking over my garden and this was a good one.

Kathy Foley· last year

Special occasion

I forgot about my notes from last time about it being too salty. I couldn't find my measuring spoons, so I estimated it with a regular teaspoon and probably used bout 3/4 tsp, which seems OK. I added about a tsp of tamarind paste and a little less than a tsp of lemon juice because that's all I had (bottled lemon juice). Also, only ised 1 serrano pepper this time.

Rarmour· 2 years ago

I added 8-10 peanuts, and have never tried adding the sugar.