Mint chutney recipe
This healthy Mint chutney recipe is a versatile condiment that goes with south Indian breakfast food like Idli, dosa, appam or North Indian dishes like roti, paratha, samosa, chaat, rice. It also tastes great when serving as a dip or spread.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
- 1 cup Mint leaves fresh and loosely packed
- 1/2 cup Cilantro fresh and loosely packed
- 2 Serrano pepper /green chili
- 1 clove Garlic small size
- 1 tbsp Lemon juice
- 1 tsp Cooking Oil
- 1/4 cup Water or as needed
- 1/2 tsp Salt or as required
In a pan add cooking oil, garlic, serrano peppers, mint leaves, and cilantro.
Cook until mint leaves shrink down to half.
In the blender, add the cooked mixture, salt, lemon juice, and water.
Grind it until it becomes smooth.
Transfer to serving the dish and serve.
- Mint leaves and cilantro has to be 2:1 ratio. But slight changes in the proportion will not make any noticeable changes in the taste.
- Collect only the leaves and remove the stalk of the herb.
- Wash and clean, mint and cilantro leaves.
Calories: 21kcal | Carbohydrates: 2g | Fat: 1g | Sodium: 296mg | Potassium: 83mg | Fiber: 1g | Vitamin A: 640IU | Vitamin C: 7.2mg | Calcium: 27mg | Iron: 0.6mg