Cilantro Mint Chutney

Photo: Thomas J. Story  

At Vik's Chaat Corner, in Berkeley, California, this zingy chutney offsets the deep-fried richness of the samosas. Seed the chiles if you'd like it less hot, and add the yogurt for a more mellow flavor.


This recipe goes with Lamb Samosas

Yield: Makes about 1 cup (serving size: 1 tbsp.)
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 4.1
  • Calories from fat: 2%
  • Protein: 0.3g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 1g
  • Fiber: 0.5g
  • Sodium: 75mg
  • Cholesterol: 0.0mg


  • 1 1/2 cups packed cilantro leaves and tender stems
  • 1/2 cup packed fresh mint leaves
  • 2 green onions, chopped
  • 3 serrano chiles, chopped
  • 2 tablespoons lemon or lime juice
  • 1/2 teaspoon salt
  • 2 garlic cloves, finely chopped (optional)
  • 1/2 cup yogurt (optional)


  1. Whirl all ingredients in a blender until very smooth. Drizzle in just enough water to loosen, about 1/4 cup. Season to taste with more chile, lemon, or salt if you like.
  2. Make ahead: Up to 1 day, chilled.
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