Reviewed: Oct. 14, 2012

Good recipe overall. I think it's important to play with it over time to get it to your taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Sep. 23, 2012

I just made this and I have to say, it's one of the best mint chutneys I have ever eaten. I subbed out lime for the tamarind and added two cloves of garlic because I'm like that, but I digress, this will be my goto mint chutney recipe from now on!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kaio

Reviewed: Aug. 27, 2011

I thought this recipe did not come out very good. I took advice of the previous recipe and cut the onion in half and it still tasted like a bunch of ground up herbs. The onion is too overpowering, I think there are better mint chutney recipes out there.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kimwolco

Reviewed: Jul. 18, 2011

STRONG!!!! Actually, I probably just put way too much mint in it, and I may or may not have used a jalapeno instead of a chile, so that would be the explanation. My advice, then, is to substitute extra mint for the cilantro and a jalapeno for the chile if you want something that will blow your tastebuds to mintland (which is actually kind of nice this time of year), and not to do that if you aren't interested in the mint-coma. WOW.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Meditatia10

Reviewed: Jul. 13, 2011

This is a great recipe. I don't have a food processer, just finely chopped up everything - it was a little chunky but I'm fine with chunky. We eat it with our naan bread and Indian dishes (coconut tomato curry type dishes are the best with this chutney) but also good with crackers and cream cheese, pita bread and hummus or tortilla chips.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KatherineK

Reviewed: Apr. 8, 2011

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.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

queenrakle

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Reviewed: Mar. 31, 2011

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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

chikalin

Cooking Level: Expert

Home Town: Englewood, New Jersey, USA

Living In: Arlington, Virginia, USA

Reviewed: Jan. 3, 2011

This is absolutely delicious. Tamarind isn't something you can get anywhere near where I live so I used a tbsp of (store-bought) tamarind chutney. This got raves at the party I took it to. I served it with samosas made with phyllo. YUM YUM

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CookMary

Cooking Level: Expert

Reviewed: Nov. 30, 2010

Very sophisticated flavors. I used a little too much water.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

mindy

Reviewed: Sep. 25, 2010

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!

Was this review helpful? [ YES ]
9 users found this review helpful