Mint Chutney - Vegetarian Version
This classic Indian Chutney is full of fresh flavor and is sure to lift any dish you serve it with.
Servings: 4
Calories: 16kcal
Equipment
- 1 Chef Knife
Ingredients
- 1/2 Cup Mint
- 1/4 Cup Cilantro
- 1 Tbsp Onion
- 1/2 Green Chili Pepper
- 1 Teaspoon Lemon Juice
- 1/2 Clove Garlic
- Pinch of Chat Masala
- Pinch of Salt
- 1 tsp Honey
- 1 Tbsp Plain Yogurt
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 , the 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 yogurt
- Stir in the honey
- Give your chutney a taste and adjust the amount of 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: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg