Mint is a very popular herb and is used in many cuisines through the world; it is quite aromatic and good for treating digestive issues. Mint chutney is made mostly in every Indian home but recipe varies depending upon the choice of rest of the ingredients. Mint chutney is served with either fried savory snacks or tandoori snacks. It has unique aroma and very fresh taste. This mango mint cilantro chutney is the combination of herbs, fruits and spices blended together.
As it’s summer time so I am using mango for adding sweetness but you can also replace mango with granny smith apples. Note that the texture is going to be little different in case of apples.
- 2 cup packed fresh mint leaves.
- 1 cup packed cilantro leaves plus tender stems.
- 1 cup mango (raw if you like sour or ripe if you like sweet).
- 1 small lemon juiced.
- ½ tsp freshly ground black pepper.
- 2 jalapeno seeded.
- ¼ tsp black salt.
- 1 tsp cumin powder.
- 2 tsp fresh ginger(chopped).
- 1 cup water.
- Put all ingredients in grinder or food processor and grind to form a paste.
- You may need to add a little water gradually to obtain the consistency similar to as that of tomato ketchup.
- Taste and add some sugar in case chutney is tart or more lemon juice for tartness.
Recipe modified from my original recipe published on http://www.foodnetwork.ca
Serve with fried, baked or barbecued savory snacks or add little yogurt and serve as a dipping sauce.
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