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Mint Cilantro Chutney (Coriander Chutney)
An Indian-inspired
Mint Cilantro Chutney
with a fresh, subtle heat from serrano and a touch of tang from lemon. This well-balanced coriander chutney works well with a variety of dishes. Naturally vegan, oil-free and gluten-free.
Prep Time
10
minutes
mins
Cook Time
0
minutes
mins
Total Time
10
minutes
mins
Course:
Condiments, Sauces
Cuisine:
Indian
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
8
servings
Calories:
8
kcal
Author:
Kristen Wood
Equipment
Blender
Ingredients
1
cup
fresh cilantro, leaves and stems
chopped
1
cup
fresh mint leaves
1
fresh serrano pepper
stemmed and chopped
¼
cup
red onion
chopped
3
tablespoons
lemon juice
½
teaspoon
salt
US Customary
-
Metric
Instructions
In a blender or food processor, combine the cilantro, mint, serrano, red onion, lemon juice and salt.
Blend until smooth.
Enjoy!
Notes
This recipe is from my book
Hot Sauce Cookbook for Beginners
.
Please visit the full post above this recipe card for useful tips, substitutions and more!
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Nutrition
Serving:
1
ounce
|
Calories:
8
kcal
|
Carbohydrates:
2
g
|
Protein:
0.3
g
|
Fat:
0.1
g
|
Saturated Fat:
0.02
g
|
Polyunsaturated Fat:
0.03
g
|
Monounsaturated Fat:
0.01
g
|
Sodium:
148
mg
|
Potassium:
58
mg
|
Fiber:
1
g
|
Sugar:
0.4
g
|
Vitamin A:
381
IU
|
Vitamin C:
5
mg
|
Calcium:
17
mg
|
Iron:
0.3
mg