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Cilantro-Mint Chutney

Cilantro-Mint Chutney 1.250
Sep 5, 2007

This easy condiment can be used to season rice and accompany beef kebabs. It is also a great addition to any simple grilled meat, chicken or fish. It can be stored in an airtight container for up to 1 week.

Servings: 1.25 cups
  • 1/2 large tomato
  • 1/2 large red onion
  • 2 tablespoons olive oil
  • Juice of 1 large lemon (2 to 3 tablespoons; optional)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon cumin powder, preferably toasted
  • 1/2 bunch cilantro, including the stems
  • 1 cup loosely packed mint leaves
  • 1 teaspoon sugar, or to taste
  • Chili powder

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In a blender, combine the tomato, onion, olive oil, the lemon juice, if using, salt, cumin, half of the cilantro, the mint, sugar and the chili powder to taste. Puree, adding the remaining cilantro in increments until the chutney's consistency has thickened (the chutney should not be pourable). Taste and adjust seasoning as necessary. Cover and refrigerate until ready to serve.

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Recipe Source

From Pritha Mehra of Falls Church.

Tested by Renae Merle.

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Nutritional Facts

Calories per tablespoon serving: 16

% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 61mg 3%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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