Mint Chutney 1.000
Apr 18, 2007

This goes well with any savory dish, including the Hara Kebab appetizer (yellow lentil and spinach cakes). It can be refrigerated in an airtight container for up to 2 days.

Servings: 1 cup
  • 1 bunch mint, cleaned, stemmed and coarsely chopped
  • 3 bunches cilantro, cleaned, stemmed and and coarsely chopped
  • 10 Thai green chili peppers, stemmed, seeded and coarsely chopped
  • 1-inch piece peeled ginger root, finely minced
  • 3 medium cloves garlic, crushed
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon salt


Combine the ingredients in a blender on medium speed to form a paste. Adjust seasoning to taste.

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Recipe Source

From chef Nilesh Singhvi.

Tested by Bonnie S. Benwick.

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