Mint Chutney


The bright, herbal flavors of this chutney are the perfect counterpoint to grilled meats of any kind. Chef Chintan Pandya of New York City's popular Dhamaka and Semma restaurants, among others, serves this chutney alongside lamb and chicken kebabs. It can also be used as a topping for burgers or sandwiches, or as a dip for vegetables.

Active Time:
15 mins
Total Time:
15 mins


  • 3 cups roughly chopped fresh mint (about 3 ½ ounces, from 2 large bunches)

  • ½ cup roughly chopped red onion (about 2 ounces, from 1 small onion)

  • ¼ cup water, plus more as needed

  • 1 tablespoon coarsely chopped (and seeded, if desired) fresh Indian or Thai green chiles (from 4 medium [1/2 ounce total] chiles)

  • 2 teaspoons coarsely chopped peeled fresh ginger (about 1/3 ounce)

  • 6 cups roughly chopped fresh cilantro (about 7 ounces, from 5 medium bunches), divided

  • 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 medium lemon)

  • 1 teaspoon kosher salt

  • 1 teaspoon granulated sugar


  1. Place mint, onion, 1/4 cup water, chiles, ginger, and half of the cilantro in a blender. Process, stopping occasionally to scrape down sides and adding additional water 1 tablespoonful at a time (up to 1/3 cup) as needed to loosen mixture, until almost smooth, about 1 minute. Add remaining cilantro; process until smooth, about 1 minute. Transfer chutney to a medium bowl. Stir in lemon juice, salt, and sugar. Chutney may be stored in an airtight container in refrigerator up to 2 days.

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