"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." — peep
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1 1/2 cups
fresh mint leaves
green chile pepper
onion, cut into chunks
tamarind juice or lemon juice
water, or as needed
This recipe turned out okay for me at first. After making it I thought the lemon over powered the mint and cilantro so I strained it in cheesecloth and let about 3 tablespoons of liquid out, replaced it with a little water and added a little sugar to taste, blended it in the chopper again. After doing this, I looked up other mint chutney recipes and they called for sugar. Maybe the tamarind juice would have been better, but I didn't have any. The end result was good, so I would suggest adding the lemon juice to taste.
I was very excited to find this recipe and I followed it exactly. What turned out tasted so horribly that I couldn't even test taste it more than twice. It tasted like pureed onion. Because the reviews are so good, I will definitely make this again. I'm wondering if there's a certain type of onion that needs to be used with this recipe.
Very tasty, but I used rice vinegar instead of water, which added another dimension of flavor.
I love the flavor of this, and it's pretty fast to whip up too!
Excellent, simple recipe, with loads of good fresh chlorophyll and flavor. This recipe makes too much for us, though, so I halve the ingredients in this recipe and it's just right for two of us to have with a meal. (It doesn't store particularly well, so best to make it fresh and eat it all up.) :) We love it spicy, but when we eat it with another very spicy dish we leave out the chiles to offer some balance to the meal.
I really enjoyed this recipe. I added about a teaspoon of honey, and a pinch of kosher salt, and that really brightened up all the flavors. Thanks for the recipe peep!
Very good! I'd like mine spicier so next time I'll add more chilies. Mine turned out a bit too salty for my taste so next time I'll add salt to taste after running everything else through the food processor.
i love mint chutney, and this was delicious! i used it to eat with noni afghani (from this site), which is a little bland in itself. the mint chutney perked it right up, and it was one of the best i've had! i didn't need any water for some reason, the consistency was right all on it's own. the chile i had was kind of big, so it was a bit spicy - otherwise, perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 13
** Calories from Fat: < 1
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