Indian Green Chutney (Cilantro Mint Chutney)
Ingredients
- 1 cup1 cup1 cup Cilantro, packed, hard stems removed, washed
- 0.5 cup0.5 cup0.5 cup Mint Leaves, packed, stems removed, washed
- 4 cloves4 cloves4 cloves Garlic
- 1 pieces1 pieces1 pieces Ginger Root, washed and peeled
- 1 - 2 whole1 - 2 whole1 - 2 whole Green Chilies, adjust to taste
- 0.5 whole0.5 whole0.5 whole Onion, diced, optional
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1 tsp1 tsp1 tsp Ground Cumin, Primal Palate
- 1 tsp1 tsp1 tsp Salt
- 1 whole1 whole1 whole Ice cubes
- 2 Tbsp2 Tbsp2 Tbsp Water
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- 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.
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My Notes:
About This Recipe
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. |
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