Dear reader,
This mint chutney is a quick, five minute condiment that packs a punch. Bright, acidic, slightly spicy, and loaded with fresh herbs. Especially mint. What could go wrong.
Traditionally, chutney is served to accompany anything from roasted vegetables, potatoes, and rice, to breads like naan or pita, and pairs great with curry spices.
Use it alongside my Cashew Curry Sauce and Crispy Roasted Chickpeas to top off a sheet pan style snack.
Until next time,
Bridget
Mint Chutney
Equipment
- Food Processor or Blender
Ingredients
- 1 cup fresh mint leaves, stems removed
- 1 cup fresh cilantro, large stems removed
- 1 cup fresh parsley, stems removed
- ¼ cup lime juice
- 2 cloves of garlic
- 1 green chili pepper, deseeded serrano or jalapeno
- ½ teaspoon each of cumin, coriander, ginger
- 1 teaspoon salt
- 1 tablespoon maple
Instructions
- Combine all ingredients in a food processor or blender, and blend for 20-30 second increments, scraping down the sides as needed. The texture should look uniform, but still somewhat chunky. Think salsa.
- Use it as a condiment to round out any dish that need a fresh punch of acidity, spice, and herbs. This chutney also pairs well with any protein as a glaze, or a spread on your favorite sandwich. Enjoy!
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S
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