PANTRYFLEX

blend · chutney

NATIONAL AWARD WINNERPrep 10 min

Istanbul Mint Chutney

Independent adaptation of a publicly published Chintan Pandya recipe. Not affiliated with, sponsored by, or endorsed by Chintan Pandya.

Mint Chutney from a national-award-winning chef.

Ratio

Ratio by volume: Red Onion 120 ml, Water 60 ml, Green Chile 15 ml, Ginger 10 ml, Lemon Juice 20 ml, Sugar 5 ml
Red Onion 120 mlWater 60 mlGreen Chile 15 mlGinger 10 mlLemon Juice 20 mlSugar 5 ml

Ingredients

  • Mint — 3 cups roughly chopped fresh (about 3 1/2 oz) (100 g)
  • Red Onion — 1/2 cup roughly chopped (from 1 small onion) (120 ml)
  • Water — 1/4 cup, plus more as needed
  • Green Chile — 1 tbsp coarsely chopped fresh Indian or Thai green chiles (15 ml)
  • Ginger — 2 tsp coarsely chopped peeled fresh (10 ml)
  • Cilantro — 6 cups roughly chopped fresh (7 oz), divided (200 g)
  • Lemon Juice — 1 tbsp plus 1 tsp fresh (20 ml)
  • Salt — 1 tsp kosher (5 g)
  • Sugar — 1 tsp granulated (5 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Istanbul Mint Chutney wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 2 national awards

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Provenance

Chintan Pandya works in Indian (Unapologetic Foods) at Dhamaka; credentials include James Beard Best Chef: New York State 2022 (Dhamaka).

Originally published as Mint Chutney.

Adapted from a Chintan Pandya recipe (Chintan Pandya / Food & Wine (lamb boti kebabs)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Chintan Pandya / Food & Wine (lamb boti kebabs) (published as “Mint Chutney”). Full citation lives in Provenance.

Companion jar