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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 Time10 minutes
Total Time10 minutes
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: 31kcal

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: 1g | Calories: 31kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 119mg | Potassium: 99mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 0.2mg