Cilantro-Mint Chutney
Author: Traffic Light cook
This vegan, gluten-free, Indian cilantro-mint chutney offers digestive benefits and is a great companion to sandwiches, buddha bowls, and pretty much anything Indian.
Prep Time 10 minutes mins
Cook Time 2 minutes mins
Total Time 12 minutes mins
Course Spices & Condiments
Cuisine Indian
Servings 16
Calories 7 kcal
Wash cilantro and mint leaves well under running water. Both herbs should be completely dirt- and grit-free. Wash ginger and jalapeño pepper as well.
Add all ingredients to a blender (or food processor) and blend on high till well mixed. Enjoy!
*In India this chutney is made with raw mango, which offers plenty of tartiness. If using raw mango, reduce or omit fresh lemon juice.
**you can dial up (or dial down) heat in this chutney by adding more (or less) jalapeño peppers.
Serving: 1tbspCalories: 7kcalCarbohydrates: 1gSodium: 46mgPotassium: 11mgSugar: 1gVitamin A: 100IUVitamin C: 3.1mgCalcium: 2mgIron: 0.1mg