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5
from 1 vote
Mint Chutney
Delicious Mint Chutney with the addition of microgreens is one of my favorite condiments. Great as a spread on sandwiches !
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
condiment, Side Dish
Cuisine:
Indian, Pakistani
Diet:
Gluten Free, Halal, Hindu, Vegetarian
Keyword:
best raita recipe, indian yogurt sauce, pakistani raita recipe, yogurt sauce for biryani
Servings:
12
servings
Calories:
31
kcal
Author:
Nosheen Babar
Ingredients
2
cup
cilantro
¼
yellow onion
(see notes)
1
serrano pepper
(see notes)
1
garlic clove
1
tsp
crushed ginger
(see notes)
½
tsp
salt
½
tsp
red chilli powder
½
tsp
cumin
(see notes)
½
amchur powder
(see notes)
½
sugar
1
lemon
(juiced)
2
cups
yogurt
(see notes)
Instructions
Wash and dry the Cilantro and remove any thick stems
(see notes)
Peel the ginger and zest it.
Slice the quartered onion.
Remove the stem from the serrano pepper.
Add all of the ingredients except the yogurt to the blender and pulse till you have a thin paste
(see notes)
Mix 1 tablespoon of the chutney per half cup of yogurt to make the raita.
Freeze unused chutney in an ice tray for future use
(see notes).
Notes
Onion -
Serrano -
Ginger -
Cumin -
Amchur -
Lemon -
Yogurt -
Cilantro -
Freezing the chutney -
Nutrition
Serving:
1
g
|
Calories:
31
kcal
|
Carbohydrates:
3
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.4
g
|
Cholesterol:
5
mg
|
Sodium:
119
mg
|
Potassium:
99
mg
|
Fiber:
0.4
g
|
Sugar:
2
g
|
Vitamin A:
253
IU
|
Vitamin C:
6
mg
|
Calcium:
56
mg
|
Iron:
0.2
mg