Classic Mint Chutney
Classic mint chutney relies on fresh, vibrant herbs and a sharp acidity to balance heavy or fried dishes. The secret is blending everything cold and keeping the consistency thick enough to coat a spoon without sliding off immediately.
Freshness determines the color.
Use only the leaves of the mint and cilantro, discarding woody stems to keep the texture smooth. Chill your bowl or blade if you have the time to keep the color bright.
- high-speed blender or food processor
- measuring cups
- rubber spatula
What goes in.
- 1 bunchfresh mint leaves, washed
- 1/2 bunchfresh cilantro, leaves and tender stems only
- 2green serrano chilies, stemmed
- 1 inchfresh ginger, peeled and sliced
- 2 tbspfresh lime juice
- 1/2 tspchaat masala
- 1/4 tspsalt
- 1-2 tbspwater, as needed
Controlling the Texture
Pulse the blender rather than running it continuously. This breaks down the fibers into a coarse, rustic paste rather than turning them into a thin, watery puree.
The method.
Prep the aromatics
Place the ginger, chilies, lime juice, salt, and chaat masala into the blender container first. Pulse until these ingredients are broken down into a coarse paste.
Add the greens
Add the mint and cilantro leaves. Pulse 5 to 6 times until the leaves are incorporated into the paste.
Adjust consistency
If the chutney is too dry to process, add water one teaspoon at a time. The goal is a thick, spreadable consistency, not a liquid sauce.
Finish and serve
Taste and add a pinch more salt if needed. Transfer to a small serving bowl immediately to prevent oxidation, which turns the bright green color dull.
Other turns to take.
Yogurt Mint Chutney
Fold in 1/2 cup of plain, full-fat yogurt after blending for a creamy, cooling version.
Sweet Mint Chutney
Add 1 teaspoon of sugar or jaggery to the blender to counteract the sharpness of the green chilies.
When it doesn't go to plan.
Pat the herbs completely dry after washing to ensure the flavor isn't diluted.
Remove the seeds from the serrano chilies if you prefer a milder heat profile.
Cover the surface of the chutney with plastic wrap, pressing it against the top of the sauce, to keep it green if storing in the fridge.
The ones that keep coming up.
Why did my chutney turn brown?
Oxidation causes the herbs to lose their color. Using fresh ingredients, adding acid like lime juice, and serving it immediately are the best ways to keep it vibrant.
Can I use dried mint?
Dried mint lacks the necessary moisture and brightness for this chutney. It is best to use fresh bunches for this specific recipe.
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