Photo: Bowl of Mint-Cilantro Chutney

Mint-Cilantro Chutney

This fresh, clean, spicy chutney adds a burst to any curry.

4-6 Servings

Updated: Mon, 05/13/2019 - 8:51pm


  • 2 cups mint leaves, stems removed
  • 2 cups cilantro, trimmed and chopped
  • 1 medium onion, peeled and rough chopped
  • 1 (2” inch) piece of ginger root, peeled and rough chopped
  • 2 cloves garlic, peeled and trimmed
  • 2-3 green Thai, Serrano or cayenne chiles, stems removed
  • 1 lemon, juiced
  • 3/4 -1 teaspoon sea salt, to taste
  • 1/4 teaspoon red chili powder or cayenne


  1. Combine all ingredients in a food processor of blender and process until smooth. It will look like you will need water at first, but please be patient, it will blend down perfectly in time. 1-2 Tablespoons of water can be added when blending to make an even smoother texture.
  2. Serve. Enjoy!
  3. Your chutney will keep in a jar in the fridge for a week.