Can I make this chutney less spicy?

Yes, you can adjust the heat by reducing the number of green chilies from three to one or two, depending on your preference for a milder flavor.

Why does the recipe call for black salt?

Black salt, or kala namak, adds a distinct tangy and slightly sulfuric flavor that enhances the overall taste profile of the chutney, complementing the fresh herbs and spices.

How should I store leftover Mint and Cilantro Chutney?

Store this fresh chutney in an airtight container in the refrigerator for up to 3-4 days to maintain its vibrant flavor and freshness.

What are some good ways to serve this vegan chutney?

This versatile chutney pairs wonderfully with Indian snacks like samosas, as a spread in sandwiches or wraps, or as a flavorful accompaniment to rice dishes and curries.

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Mint and Cilantro Chutney With Ginger
[Vegan]

Name: Mint and Cilantro Chutney With Ginger [Vegan]
Cook time: 20 min
Yield: 1/2 cup
Ingredients: 1 cup coarsely chopped cilantro (leaves and tender stems); 1 cup coarsely chopped fresh mint leaves (leaves and tender stems); 3 green chilies; ½ teaspoon black salt; Juice of 2 limes; ½ inch peeled fresh ginger; 1 teaspoon cumin seeds; ½ coriander seeds

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A vibrant green Mint and Cilantro Chutney with Ginger, served in a small white bowl, garnished with fresh mint leaves, ready to be enjoyed.

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Mint and Cilantro Chutney With Ginger [Vegan]

1/2 cup

Dairy Free

Vegan

There are many variations to your basic chutney, a spicy fresh condiment that we use as a dipping sauce for savory snacks such as samosas, pakoras, and even crackers. I like this zippy variation, among others, and its uses range way beyond the condiment stage. I myself have a couple of... Read More

Ingredients You Need for Mint and Cilantro Chutney With Ginger [Vegan]

1 cup coarsely chopped cilantro (leaves and tender stems)
1 cup coarsely chopped fresh mint leaves (leaves and tender stems)
3 green chilies
½ teaspoon black salt
Juice of 2 limes
½ inch peeled fresh ginger
1 teaspoon cumin seeds
½ coriander seeds

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How to Prepare Mint and Cilantro Chutney With Ginger [Vegan]

Place about ⅓ of the cilantro and mint in the blender with the lime juice and process to a puree.
Add the chilies, ginger, cumin and coriander and process into a smooth paste. This will take about 3 minutes and will need a combination of pulsing and blending actions to make sure that the spices are ground until smooth.
Add in the remaining herbs in batches and continue grinding until smooth. The key is to try to get a relatively thick and pasty chutney and this cannot be accomplished by adding all the ingredients together at the same time.