published Jul 14, 2021, updated May 22, 2024 I’m not talking about the sweet English chutney made with cooked fruit. Instead, we’re looking toward Asia and the Middle East — India, to be exact! Indian chutneys are made from raw or spiced vegetables or fruits, yogurt, and plenty of herbs and spices. Mint chutney is a very popular example. It’s a flavorful, yogurt-based sauce with fresh mint, cilantro, garlic, and lemon. And because the ingredients are uncooked, healthy coriander mint chutney retains all of the ingredients’ nutrients. There are also a few serrano chiles thrown in for a real kick of heat, but with the cooling yogurt, it isn’t too overwhelming. If you were hoping for overwhelming heat, you might want to try Middle Eastern shatta sauce! I like to serve homemade cilantro mint chutney (or sometimes tomato chutney) with tender dosa, especially when they’re stuffed with potatoes and fried or as a dipping sauce for any of my fritters like my Zucchini Lentil Fritters, Crispy Corn Pakora (Corn Fritters), or these Crispy Potato Pakora.
Recommended Tools
Saucepan – Briefly toasting the cumin in a saucepan releases rich and smoky flavors from the seeds. Food Processor – You’ll need a food processor or blender to combine all of the ingredients and achieve a smooth, seamless texture. A mortar and pestle is acceptable if you’re okay with a chunkier dip!
Storing and Freezing
Stored properly in an airtight container, mint chutney will stay fresh and flavorful for up to 4 days in the refrigerator. The best way to make it in bulk and freeze for later is to blend everything except for the yogurt, which will separate unpleasantly if frozen and thawed. The other ingredients can be frozen for up to 6 months, thawed, and mixed with the fresh yogurt when you’d like it served. Love this recipe? Share it with the world on Pinterest.
