Cilantro-Mint Chutney

The first time I ate Indian food, I was eight years old. My family was visiting Indian friends for dinner, and they served chicken curry. I remember learning to eat with my hands and falling in love with Indian cuisine.

Fast forward to high school, I remember visiting an Indian restaurant for the first time, and falling in love with the naan and the samosas, and that delicious green sauce that was always around.


Last year, I decided I needed to experiment with that delicious green sauce, and, while this is different from what I originally set out to make, I have fallen in love with this paste-y-sauce-chutney thing, and it has been a regular item in the fridge for the past month.


It tastes amazing on my morning eggs, on pizza, on meat, in salad dressings, in mayo for sandwiches. I have pretty much been piling it onto everything I eat. If you have any leftover ham or lamb or roast beef from your Easter dinner, this might be the time to make this in order to spice up some leftovers.

Cilantro-Mint Chutney

Prep Time: 5-10 minutes

Makes: ~1 cup


1 medium bunch (~4 cups) cilantro leaves*

4 ounces (~4 cups) mint leaves*

8 thai peppers**

4 cloves garlic

1/4 cup white vinegar or fresh squeezed lemon juice

1/4 cup extra virgin olive oil

1/2 teaspoon Himalayan salt


Separate the cilantro and mint leaves from the stems.

Place the cilantro, mint, thai peppers, garlic, and salt in a food processor. Pulse them until they are blended well. Scrape down the sides.


After turning the food processor on, slowly add the vinegar and the olive oil. Once it has reached a smooth consistency (similar to pesto), place into a jar or serve immediately.

This will last for up to a week in the fridge. But good luck with it actually lasting that long.


*Note: If you only have cilantro or mint on hand, feel free to use only cilantro or only mint. I personally like the combination of the flavors, but it is amazing with mint by itself and with cilantro by itself.

**Note: If you are not a fan of spicy, feel free to use 1-2 jalapenos in the place of the thai peppers. This will cut down on the spice.





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