The Washington Post

Mint Chutney

Mint Chutney 1.000

Deb Lindsey for The Washington Post; food styling by Amanda Soto/The Washington Post

Jun 15, 2005

This recipe goes especially well with grilled lamb, but it would also be good with grilled chicken or fish or atop vegetables.

Servings: 1 cup
  • 1 1/2 cups (1 bunch) fresh mint, stems trimmed
  • 1 1/2 cups (1 bunch) cilantro, stems trimmed
  • 2 to 3 green chili peppers, stems removed (may remove seeds for milder flavor)
  • 1/2 cup low-fat plain yogurt, plus additional as necessary
  • Salt
  • 1 to 2 teaspoons lemon juice

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In a food processor or blender, combine the mint, cilantro, chili peppers, yogurt and salt just until the mixture is coarsely chopped. Transfer the mixture to a medium bowl and add the lemon juice in 1/2-teaspoon amounts, to taste. (The consistency will be like a smooth, thin paste; you may add more yogurt to thicken, if desired.)

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Recipe Source

Adapted from Ben Chikkaswamy of North Potomac.

Tested by Michael Taylor.

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Nutritional Facts

Calories per serving (1/4 cup): 53

% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 2mg 1%

Sodium: 103mg 4%

Total Carbohydrates: 8g 3%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 3g

*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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