Mint Chutney is a very versatile dipping sauce that comes from India. It is made several different ways depending on the dish it is being served with. Sometimes it is made with yogurt, other times with chilies, it can be watery or chunky. Which ever way it is made it is delicious and is a beautiful compliment to any dish. Below is a non spicy version of mint chutney made using cilantro and mint.
½ Cup Fresh Cilantro Leaves
½ Cup Fresh Mint Leaves
¼ Cup Cold Water
1 Teaspoon Lemon Juice
¼ Teaspoon Ginger Garlic Paste
¼ Teaspoon Onion Powder
¼ Teaspoon Cumin Powder
1/8 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper Corns (Optional)
Step 1 – Remove leaves from cilantro until you have ½ cup of leaves. Remove leaves from mint stems until you have ½ cup of leaves.
Step 3 – Add all of the ingredients into a blender and blend until leaves are fine and everything is liquified.
Tip – You can make the sauce more or less liquid by added more or less water to use with different dishes. For example if you are making Pani Puri you would want to add ½ Cup water, for Chat you would want to use 1 Tablespoon of water.