Indian Green Chutney (Cilantro Mint Chutney) (Edit recipe)

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This easy, refreshing no-cook Green Chutney made with fresh cilantro & mint is going to be your new favorite dipping sauce. It can also be used as a spread for sandwiches, a base for a salad dressing (try adding a spoonful to your Ranch dressing) … literally drizzle it on everything! In my opinion, this chutney pairs best with kebabs, roasted or air-fried veggies & grilled meats. It's Whole30 compatible, Vegan, Gluten-free and just a flavor bomb!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	28
Fat:	0 g
Carbohydrates:	5 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	569 mg
Fiber:	3 g
Sugars:	0 g
Calculated for total recipe.

Serves: 4-6

Ingredients

1 cup Cilantro, packed, hard stems removed, washed
0.5 cup Mint Leaves, packed, stems removed, washed
4 cloves Garlic
1 pieces Ginger Root, washed and peeled
1 - 2 whole Green Chilies, adjust to taste
0.5 whole Onion, diced, optional
1 Tbsp Lemon Juice
1 tsp Ground Cumin, Primal Palate
1 tsp Salt
1 whole Ice cubes
2 Tbsp Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients to a blender.
Pulse at a low speed until the ingredients start to break down and come together. Then increase the speed to blend it into a smooth paste for no longer than a minute.
Enjoy chilled, or freeze it into ice cube molds to enjoy later.

Notes

NOTES: 1. If you find it difficult to blend, add 1 tablespoon of water at a time and give it a good stir before blending again. 2. Use water sparingly, as you don’t want your chutney to be runny. 3. This chutney will last for a week in the refrigerator if stored in an airtight container. The color may get darker but your chutney is still good to enjoy 4. For the mint, only use the leaves and discard the stems as they tend to make the chutney bitter. 5. Although cilantro is the preferred herb in this recipe, you can substitute it with Italian flat leaf parsley, carrot tops or arugula if you don’t like the taste of it. 6. Feel free to adjust the number of chilies or swap it with jalapeno (deseeded, if required) based on your preferred spice level. SUGGESTIONS: 1. To turn this into a salad dressing, simply add Whole30 compatible yogurt, coconut cream or ranch dressing. 2. For a thicker, creamier version or a nutrition boost, add an avocado, hemp seeds or cashews. 3. For a variation, add shredded coconut. You can use frozen shredded coconut, just defrost it completely before adding.