Mint-Cilantro Chutney

Mint-Cilantro Chutney

Paleo, Gluten-Free, Vegetarian, Dairy-Free, Soy-Free

12 Servings, 5 Calories/Serving

10 – 15 Minutes

This blend of fresh herbs, ginger, and lemon juice goes especially well with fried foods such as samosas. The chutney comes in a range of consistencies, thick or thin, depending on the preference of the cook, so add as much or as little water as you like.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1 cup fresh mint leaves - coarsely chopped
  • 1 cup fresh cilantro leaves - coarsely chopped
  • 1 jalapeño or serrano chile pepper - stemmed and coarsely chopped (optional)
  • ½ inch piece fresh ginger - peeled and coarsely chopped
  • 1 to 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon salt

Nutrition per serving

Calories: 5, Protein: 0 g, Fiber: 0 g, Total Fat: 0 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 120 mg, Carbohydrates: 1 g, Added Sugar: 0 g.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the chutney

In a blender or food processor, combine the mint, cilantro, ginger, cumin, lemon juice, salt, and 3 tablespoons water. Add as much of the jalapeño as you like. Puree or process to a smooth paste. Add more water 1 tablespoon at a time, if desired, to loosen. Season to taste with more salt, if needed.



Transfer the chutney to a serving bowl. Serve at once with pakoras, chaat, naan bread. Or cover and refrigerate for up to 3 days.


Chef’s Tip

Fresh hot peppers such as jalapeños contain oils that can get onto your hands and cause irritation, especially to sensitive areas like your nose and eyes if you accidentally rub them while working. While handling them, wear rubber gloves if you have them, or wash your hands thoroughly with dish soap once you are done.