Mint Chutney

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
12%
Mint Chutney
45 min.
4
38kcal

Suggestions


Are you ready to elevate your meals with a burst of fresh flavor? Look no further than this vibrant Mint Chutney! Perfectly suited for vegetarians, vegans, and those with gluten or dairy sensitivities, this delightful condiment is not only versatile but also incredibly easy to make. In just 45 minutes, you can whip up a batch that serves four, making it an ideal addition to any gathering or a simple weeknight dinner.

This Mint Chutney is a refreshing blend of fresh mint leaves, zesty lime juice, and aromatic spices, creating a harmonious balance that will tantalize your taste buds. The addition of cilantro and a hint of garlic adds depth, while the serrano chiles provide a subtle kick that can be adjusted to your preference. With only 38 calories per serving, you can indulge guilt-free!

Whether you use it as a dip for your favorite snacks, a spread for sandwiches, or a condiment to enhance your main dishes, this chutney is sure to impress. Its bright green color and fresh aroma will not only enhance your meals but also bring a touch of culinary artistry to your table. So, gather your ingredients and get ready to blend your way to a deliciously refreshing experience!

Ingredients

  •  cloves garlic peeled
  • 0.5 cup cilantro leaves fresh chopped
  • teaspoon ground cumin toasted
  • 0.3 cup juice of lime 
  • 1.5 cups firmly mint leaves fresh packed
  • oz onion peeled cut into 1-inch chunks
  • 0.5 teaspoon salt 
  • tablespoons serrano chiles fresh thinly sliced

Equipment

  • bowl
  • frying pan
  • blender

Directions

  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.
  3. Scrape into a bowl and add more salt to taste.
  4. 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.

Nutrition Facts

Calories38kcal
Protein13.26%
Fat7.5%
Carbs79.24%

Properties

Glycemic Index
23.5
Glycemic Load
0.96
Inflammation Score
-7
Nutrition Score
5.9243477971657%

Flavonoids

Eriodictyol
5.55mg
Hesperetin
3.07mg
Naringenin
0.06mg
Apigenin
0.91mg
Luteolin
2.45mg
Isorhamnetin
2.13mg
Kaempferol
0.28mg
Myricetin
0.02mg
Quercetin
10.96mg

Nutrients percent of daily need

Calories:38.42kcal
1.92%
Fat:0.37g
0.57%
Saturated Fat:0.07g
0.46%
Carbohydrates:8.8g
2.93%
Net Carbohydrates:6.26g
2.28%
Sugar:2.38g
2.64%
Cholesterol:0mg
0%
Sodium:300.55mg
13.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.47g
2.94%
Vitamin C:17.18mg
20.83%
Vitamin A:935.92IU
18.72%
Manganese:0.31mg
15.42%
Fiber:2.53g
10.12%
Folate:31.84µg
7.96%
Iron:1.41mg
7.81%
Vitamin K:7.37µg
7.02%
Vitamin B6:0.13mg
6.52%
Potassium:220.78mg
6.31%
Calcium:61.25mg
6.13%
Magnesium:23.13mg
5.78%
Copper:0.1mg
4.85%
Vitamin B2:0.07mg
4.14%
Phosphorus:34.33mg
3.43%
Vitamin B1:0.05mg
3.14%
Vitamin B3:0.52mg
2.61%
Zinc:0.33mg
2.23%
Vitamin B5:0.16mg
1.59%
Vitamin E:0.16mg
1.07%
Source:My Recipes