Best 20 Mint Chutney Recipes

MINT CHUTNEY

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

CILANTRO-MINT CHUTNEY

Steps:

• In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
• This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

YOGURT-MINT CHUTNEY

Steps:

• Grind green onions, mint, olive oil, lemon juice, and red pepper flakes in a food processor to a coarse paste; transfer to a bowl. Add yogurt, salt, and black pepper; stir with a fork until blended.

GREEN CHUTNEY ( INDIAN MINT - CILANTRO CHUTNEY )

Steps:

• Grind all the ingredients with a little water.

GRILLED LAMB CHOPS WITH MINT CHUTNEY

Steps:

• Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
• When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.

CILANTRO MINT CHUTNEY

Steps:

• Purée all ingredients in a blender, leaving some texture.

CHUTNEY WITH MINT

Steps:

• In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.

MINT AND CILANTRO CHUTNEY

Steps:

• Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

CORIANDER AND MINT CHUTNEY

Steps:

• Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
• Remove from mixer into a serving bowl.
• Add salt and sugar.
• Stir in lemon juice.
• Serve alongside cutlets, kebabs, etc.
• or as a sandwich spread.
• NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
• Enjoy!

CORIANDER, MINT, AND CHILI CHUTNEY

Steps:

• In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.

RACK OF LAMB WITH CHUTNEY-MINT GLAZE

Steps:

• Preheat oven to 400°F. Line large baking sheet with foil. Sprinkle lamb with salt and pepper. Blend chutney, mint jelly and chopped mint in small saucepan. Spread 1/4 cup mixture over meat side of each lamb rack. Place racks on prepared sheet, bone side down. Reserve remaining chutney mixture in pan for sauce. Roast lamb until cooked to desired doneness, about 20 minutes for medium-rare (meat thermometer will register 130°F). Cut lamb between bones into individual chops; divide among plates. Bring chutney sauce to boil, stirring constantly; spoon sauce alongside chops. Garnish with fresh mint sprigs.

CORIANDER MINT CHUTNEY

Steps:

• Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.

BAKED SAMOSAS WITH MINT CHUTNEY

Steps:

• Preheat the oven to 425 degrees F.
• Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.
• In a second small saucepan, bring 4 cups water to a simmer and add a generous pinch of salt, bay leaves, 1 teaspoon coriander seeds, peppercorns, chili flakes, and chicken breast. Simmer until cooked through, 8 to 10 minutes.
• Mash the potato and finely shred the chicken and put into a large bowl. Combine with mango, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper, to taste. Mixing with a spoon or your hands, until well incorporated. Taste for seasoning and adjust, if necessary. Set aside.
• Samosas: Roll the puff pastry out slightly, to flatten the seams. Using a paring knife to trace a 7-inch ring mold or bowl, cut the dough into 8 (7-inch wide) rounds. Cut each into 2 semicircles.
• Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner.
• Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.
• In a small bowl, whisk the egg and 1 teaspoon water with a fork until thoroughly combined. Brush the tops of the samosas with the egg wash.
• Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes. You can flip them over just before you turn the heat down, if you like.
• Chutney: In a food processor, whiz together the mint, cilantro, ginger, lime juice and water until it all comes together as a sauce. There'll probably still be little bits of leaf in the sauce, but I like how those taste, so no worries. Pour the chutney into a bowl.
• In a small pan, over medium heat, warm the oil until it shimmers. Add mustard seeds; they should sizzle. Immediately cover with a lid until they stop spluttering. Make sure they don't burn! If they do, start over. No big deal. I do it all the time! Immediately add the seeds and oil to the chutney. It will sizzle so stand back. Once you've poured in all of the oil, you can even spoon a little chutney into the pan (cue sizzling again!) so that you pick up all that lovely oil. Pour into the bowl with the chutney.
• Serve samosas hot, with the chutney... and bask in gratitude for the great ideas we all come up with, for our sensitive taste buds and for the blessing of good friends!
• In large bowl, combine the flour, buttermilk, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes. You can put this in the refrigerator, but make sure you let it sit at room temperature for 20 minutes or so, in order for it to soften.
• Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball. Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles.

CILANTRO-MINT CHUTNEY (COOK'S ILLUSTRATED)

Steps:

• Process all ingredients in food processor until smooth, about 20 seconds. Scrape down sides of processor bowl after 10 seconds.

CREAMY MINT-CILANTRO "CHUTNEY"

Steps:

• Preheat oven to 325° F.
• On a small baking sheet toast almonds in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind almonds. Add remaining ingredients and salt and pepper to taste and blend until combined well. Chutney may be made 1 day ahead and chilled, covered.

MINT, ORANGE, AND CHILE CHUTNEY

Steps:

• Pulse all ingredients in a food processor until mint is coarsely chopped.

MINT CHUTNEY

Steps:

• In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them. In a blender blend spice mixture with remaining chutney ingredients until smooth. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.

THE INDIAN CONDIMENT - CORIANDER-MINT OR GREEN CHUTNEY

Steps:

• Snip of the roots from both the bunches.
• Peel the garlic cloves and clean the ginger piece.
• Remove stalks from green chillies.
• Put all ingredients in a blender, add salt, sugar, and lime juice.
• Grind to make a smooth paste.
• Remove in a bowl.
• Chill to serve.
• Green chutney can be refrigerated for up to 6-7 days.

AFRICAN MINT CHUTNEY

Steps:

• Preheat oven to 350°.
• Place peanuts on a baking sheet and roast until skins are toasted and beginning to crack, about 15 minutes.
• Wrap the peanuts in a kitchen towel and rub with your hands until the skins come off.
• Sift off the husks, and let cool.
• Chop garlic and chili together to make a paste.
• Add paste to food processor.
• Add mint, coriander seeds and vinegar to processor until coarsely combined.
• Add lime juice.
• Stir in yogurt by hand.
• Season with salt and pepper.
• Store in a covered bowl in the refrigerator.

CUCUMBER MINT CHUTNEY

Steps:

• Combine vinegar & sugar in a sml bowl & stir till sugar is dissolved.
• Add remaining ingredients & mix well. Serve immediately or chill till ready for use, but allow time out of fridge for return to room temperature.