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.

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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.

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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.

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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.

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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!

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Reviewer:

chikalin

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Englewood, New Jersey, USA

Living In: Greensboro, North Carolina, 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

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Reviewer:

CookMary

Cooking Level: Expert

Reviewed: Nov. 30, 2010

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

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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!

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6 users found this review helpful

Reviewer:

Josh

Cooking Level: Intermediate

Home Town: Norwood, New York, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 24, 2010

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.

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Reviewer:

Comtessa

Reviewed: Jun. 30, 2010

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.

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7 users found this review helpful