This super simple mint chutney is great with a Vegetable Biryani
or other Indian dishes. This yields about 1 cup of chutney which should be plenty for a family of 4. It only takes about 10 minutes to make and it is well worth it. A few variations at the end as not everyone enjoys the taste of tamarind or lots of lemon juice.
- 1 bunch fresh cilantro
- 1 1/2 cups fresh mint leaves
- 1 green chile pepper
- 1/2 teaspoon salt
- 1 medium yellow onion, cut into chunks
- 1 tablespoon tamarind juice or lemon or kaffir lime juice
- 1/4 cup water, or as needed
In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.
Pro Tips and Variations
- This really is a lot better with tamarind juice rather than lemon juice. The tamarind is a bit sweet as well as sour, which gives it the proper balance. If you are using lemon juice or kaffir lime juice, you may want to add a bit of honey or sugar (about 1 teaspoon is usually plenty), just to cut the sourness a bit.
- The onion can be a bit overwhelming for some people (although I’m personally a huge fan of onion). So you can use a small yellow onion or less if you would like to cut down on the onion taste.
- To add another note of flavor to the chutney, you can substitute vinegar for the water added at the end.