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Mint Chutney

Mint Chutney

This recipe goes with Tandoori Shrimp in Green Marinade

Sunset MAY 2004

  • Yield: Makes about 1 cup


  • 2 tablespoons thinly sliced fresh serrano chiles
  • 1 onion (6 oz.), peeled and cut into 1-inch chunks
  • 1 or 2 cloves garlic, peeled
  • 1 1/2 cups firmly packed fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1 teaspoon ground toasted cumin
  • About 1/2 teaspoon salt


1. In a blender, whirl chiles, onion, and garlic into a smooth paste, adding 2 to 3 tablespoons water as needed to ease blending.

2. Add mint, cilantro, lime juice, cumin, and 1/2 teaspoon salt; whirl until smooth, adding 1 to 2 tablespoons water as needed to facilitate blending. Scrape into a bowl and add more salt to taste.

Ground toasted cumin: In a 6- to 8-inch frying pan over medium heat, stir 2 tablespoons cumin seeds often until lightly toasted, 2 to 4 minutes. Whirl in a blender until finely ground. Makes about 2 tablespoons.

Nutritional Information

Amount per serving
  • Calories: 17
  • Calories from fat: 11%
  • Protein: 1g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 3.5g
  • Fiber: 1.9g
  • Sodium: 81mg
  • Cholesterol: 0.0mg

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Mint Chutney Recipe