Mint Chutney - Vegan Version
This classic Indian Chutney is full of fresh flavor and is sure to lift any dish you serve it with.
Servings: 4
Calories: 15kcal
Equipment
Ingredients
- 1/2 Cup Mint
- 1/4 Cup Cilantro
- 1 Tbsp Onion
- 1 Teaspoon Lemon Juice
- 1/2 Clove Garlic
- 1/2 Green Chili Pepper
- Water
- Pinch of Chat Masala
- Pinch of Salt
- 1 Tsp Date Syrup
Instructions
- Wash the mint and cilantro very well (the cilantro can be very sandy)
- Lay them out on a clean dish towel and pat every now and then with a papers towel
- Squeeze a teaspoon of lemon from a fresh lemon and set aside
- Remove the skin from the fresh garlic cloves set aside
- Pull the leaves from the mint and discard the stems
- Chop the tops from the cilantro and discard all the lower stems
- Peel and quarter a medium onion
- In your food processor or blender place one quarter of the onion, the clove of garlic, the mint leaves, green chili pepper, and the cilantro and blend adding the lemon juice and a bit of water as you go. You can add additional water after it is blended, do not over blend as you will bruise the mint and it will become bitter.
- Add a pinch of salt
- Add a pinch of Chat Masala and stir with a spoon.
- Stir in the date syrup
- Give your chutney a taste and adjust the amount of water, lemon juice ,salt and Chat Masala that you like.
Notes
This is the Vegan version of out chutney, if you are looking for a simple vegetarian option refer the the recipe Mint Chutney - Vegetarian
Nutritional information calculated with date syrup, changing the sweetener may effect the values.
Nutrition
Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg