Ginger-garlic-chili: as with most chutney recipes, this one also uses ginger, garlic and green chilies (thai chilies or you can use serrano pepper). I use only the mint leaves for this chutney, so discard all the stems.Ĭilantro: there’s also some cilantro in the chutney as it helps in balancing flavors and cutting down on the sharpness of the mint. Mint: since this is mint chutney, we of course use a lot of fresh mint. makes the perfect accompaniment to Indian snacks.I don’t know how mom made her mint chutney, but I am sharing a version that I make often and enjoy. Its close counterpart, mint chutney was also pretty common but was made specifically for eating snacks like samosa and pakoras. Somehow, chutney made the traditional way on the stone grinder tastes 10 times better than the one made in a blender. By the way, if you have never tasted chutney made on silbatta then you are missing out. Mom made it using silbatta (traditional stone grinder). The most common chutney we ate was of course the cilantro chutney. ![]() There was raw mango chutney in summers, amla (Indian gooseberry) chutney in winters but it was always there. ![]() The kind of chutney that was there on our table varied from season to season. I grew up with having some sort of chutney on our lunch table everyday. I have often talked about how important chutneys are in Indian cuisine. You only need 15 minutes to make this chutney which is also vegan! It’s also great as a spread for sandwiches, wraps. ![]() This quick and easy Mint Chutney is easy to make at home and makes a great dip for a variety of Indian snacks like samosa, pakora etc.
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