Mint chutney a side dip with your favorite Indian meal

    5 minutes

    super easy

    4 servings

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    1 bunch of cilantro with stems
    1 bunch of mint leaves (stems removed)
    1 teaspoon cumin powder
    3 x-large jalapenos with seeds
    1 teaspoon granulated sugar
    1 teaspoon fine sea salt
    0.25 cup fresh lemon juice
    0.25 cup plain Greek yogurt
    2 garlic cloves



    Puree Ingredients

    Combine all of the ingredients in a blender and select the puree option, should be about 50 seconds . Puree until smooth and thick. The mint chutney can be refrigerated in an airtight container for up to one day.
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    For spicier version of mint chutney switch out jalapenos with serrano peppers.

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