Versatile Mint Coriander Chutney
A healthier take on already healthy and versatile mint coriander chutney, convert it into a savory spread on sandwiches, as a healthy dip for your snacks or as a topping for your main dishes.
5 minutes
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 56 |
| Fat: | 1 g |
| Carbohydrates: | 9 g |
| Protein: | 4 g |
| Cholesterol: | 3 g |
| Sodium: | 63 mg |
| Fiber: | 4 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 5
Ingredients
- Cilantro, a big bunch, cleaned thoroughly, bigger stems cut
- 1 cup1 cup1 cup Mint Leaves, (a small bunch)
- 222 Onion, pearl (or 2 small cuts of a big onion)
- 1 tsp1 tsp1 tsp Garlic, minced
- 222 Green Chilies
- 1 tsp1 tsp1 tsp Ground Cumin, of
- 1 Tbsp1 Tbsp1 Tbsp Lemon, juice
- .5 cup.5 cup.5 cup Plain Greek Yogurt, or plain full-fat yogurt
- Salt, as needed (I used .5 tsp Himalayan pink salt)
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Water
Process
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
- Blend all the ingredients in a blender until creamy ( about 3- 4 minutes)
- Add 1-2 tbsp. of water to keep the mixture running if it is too thick.
Notes
If you are vegan, you can use grated coconut instead of yogurt to thicken up the chutney.
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