Fresh Mint Chutney
A good chutney is defined by its vibrancy. You want a sauce that cuts through heavy, fried, or fatty foods with a clean, sharp finish.
Watch the leaf-to-stem ratio.
Discard any woody or thick stems from the mint, but keep the tender stems of the cilantro as they hold most of the fragrance.
- blender or small food processor
- rubber spatula
What goes in.
- 2 cupsfresh mint leaves, packed
- 1 cupfresh cilantro, leaves and tender stems
- 2serrano or green finger chilies
- 1 tspfresh ginger, peeled and chopped
- 1 tbsplime juice
- 1/2 tspblack salt or sea salt
- 1/2 tsproasted cumin powder
- 2 tbspwater, as needed
Avoid the overheat
Pulse the blender rather than running it continuously. Continuous friction generates heat, which turns the bright green leaves into a dull, muddy olive color.
The method.
Prep the aromatics
Wash the herbs thoroughly and shake them dry. If they are dripping wet, your chutney will lose its thickness.
Combine the solids
Add the mint, cilantro, chilies, and ginger into the blender. Add the salt, cumin, and lime juice.
Blend in stages
Pulse three or four times to break the leaves down. Scrape the sides of the jar with your spatula.
Adjust consistency
Add the water a tablespoon at a time, pulsing until you reach a consistency that drips slowly off a spoon.
Other turns to take.
Yogurt Style
Fold in three tablespoons of thick, plain yogurt for a creamier, milder sauce.
Sweet-Tart
Add one teaspoon of jaggery or brown sugar to mellow the heat of the chilies.
When it doesn't go to plan.
Use a mortar and pestle if you have time; the texture is coarser and the oils release more effectively than a blade.
If the chutney tastes bitter, you likely included too many thick stems; balance it with an extra squeeze of lime.
Keep a small container of ice water nearby and add a teaspoon if the blender gets warm.
The ones that keep coming up.
Why did my chutney turn brown?
It likely oxidized from sitting out too long or got too hot during the blending process. Serve immediately or press plastic wrap directly onto the surface of the sauce to store.
Can I make this ahead of time?
It keeps for two days in the refrigerator, but it will lose its neon-green color. A squeeze of fresh lime right before serving helps revive the brightness.
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