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Mint Chutney

September 2, 2015

  • Prep: 25 mins
  • Cook: 10 mins
  • 25 mins

    10 mins

    35 mins

  • Yields: 4


60-100 g Fresh Mint Leaves

30-100 g Fresh Coriander Leaves (Optional)

2 tbsp Lemon Juice

1-2 count Green Chillies Deseed them if you don't want it spicy

25-30 g Pistachios nuts(optional)but adds flavour and texture

1-2 count Cloves of Garlic

1 tbsp Greek Yogurt

1/2 tsp Castor sugar/brown sugar

4-5 tbsp Water to blend the mixture


Blend them all together in a blender until smooth and creamy

Add salt or sugar according to your taste and adjust seasoning

Keep it in the Fridge or Freeze it till you use it.

You Need a good food processor to make this Chutney!


1 Review

Anita Chipalkatty

September 27, 2015

Works well with fresh herbs not potted ones you get in super market. A visit to asian Grocer stores is a must to get an added advantage of getting all the herbs and spices in one place ready to make your Chutney.