Equipment
Ingredients
Fresh Herbs & Aromatics
- 100 g fresh cilantro, thoroughly washed
- 40 g fresh mint leaves, picked
- 15 g serrano pepper, roughly chopped
- 10 g fresh ginger, peeled and roughly chopped
- 5 g garlic clove, peeled
Seasoning & Liquid
- 30 ml fresh lime juice
- 5 g sugar
- 2 g roasted cumin powder
- 4 g salt
- 30 ml ice water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 9 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 135 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 78 mg
- Calcium
- 11 mg
- Iron
- 0.3 mg
- Magnesium
- 4 mg
- Phosphorus
- 5 mg
- Zinc
- 0.1 mg
- Vitamin A
- 177 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 9 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Roughly chop the ginger and chilies to help the blender process them evenly.
Combine cilantro, mint, ginger, chilies, garlic, lime juice, sugar, cumin, salt, and half of the ice water in the blender jar.
Blend on high speed until smooth. If the mixture is too thick to turn, add the remaining ice water in small increments (5ml at a time) until the desired consistency is reached.
Taste and adjust seasoning. Add more salt for savoriness, sugar for balance, or lime juice for brightness. Transfer to a serving bowl or airtight container immediately.
Chef's Notes
- Texture Trick: For a restaurant-style creamy texture that doesn't separate, add 15g of roasted peanuts or roasted chana dal (split chickpeas) to the blender.
- Herb Handling: While cilantro stems are full of flavor and should be used, mint stems can be woody and bitter. Always pick mint leaves cleanly.
- Heat Management: The heat in peppers is mostly in the seeds and white pith. Remove these before blending if you prefer a mild chutney.
- Serving Suggestion: Mix 1 part chutney with 2 parts yogurt for a cooling dip ideal for tandoori chicken or kebabs.
Storage
Refrigerator: 5 days — Store in an airtight container with a layer of cling film touching the surface to prevent oxidation.
Freezer: 3 months — Freeze in ice cube trays for easy portioning.
Troubleshooting
Chutney turned dark brown or olive green
Cause: Oxidation of herbs caused by heat from the blender or exposure to air
Fix: Cannot fix color, but flavor will still be good. Serve immediately.
Prevention: Use ice water when blending and ensure lime juice (acid) is added before blending
Texture is too watery
Cause: Too much water added during blending or wet herbs
Fix: Blend in 15g of roasted peanuts, cashews, or roasted chana dal to thicken/emulsify
Prevention: Dry herbs thoroughly after washing; add water very slowly
Taste is bitter
Cause: Mint stems were included or herbs were over-blended
Fix: Add a pinch more sugar and lime juice to mask the bitterness
Prevention: Use only mint leaves (stems are bitter); do not blend longer than necessary
Cultural Context
Known as 'Hari Chutney' (Green Chutney) in India, this condiment is a staple of chaat (street food) and home cooking alike. It is based on Ayurvedic principles of digestion, utilizing ginger, cumin, and mint to stimulate appetite and aid digestion alongside rich or fried foods.
