Mint Chutney

Name: Mint Chutney
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (480 ml)
Cuisine: Asian
Ingredients: 3 cups roughly chopped fresh (about 3 1/2 oz) (100 g) Mint; 1/2 cup roughly chopped (from 1 small onion) (120 ml) Red Onion; 1/4 cup, plus more as needed Water; 1 tbsp coarsely chopped fresh Indian or Thai green chiles (15 ml) Green Chile; 2 tsp coarsely chopped peeled fresh (10 ml) Ginger; 6 cups roughly chopped fresh (7 oz), divided (200 g) Cilantro; 1 tbsp plus 1 tsp fresh (20 ml) Lemon Juice; 1 tsp kosher (5 g) Salt; 1 tsp granulated (5 ml) Sugar

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

CONDIMENT · LAMB BOTI KEBABS & TANDOORI ANYTHING

In the published recipe, this is the condiment for lamb boti kebabs.

The condiment from Pandya's lamb boti kebabs.

On the jar

MINT CHUTNEY

Method: blend
Yield: about 2 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Red Onion 120 mlWater 60 mlGreen Chile 15 mlGinger 10 mlLemon Juice 20 mlSugar 5 ml

Ingredients

Mint3 cups roughly chopped fresh (about 3 1/2 oz) (100 g)
Red Onion1/2 cup roughly chopped (from 1 small onion) (120 ml)
Water1/4 cup, plus more as needed
Green Chile1 tbsp coarsely chopped fresh Indian or Thai green chiles (15 ml)
Ginger2 tsp coarsely chopped peeled fresh (10 ml)
Cilantro6 cups roughly chopped fresh (7 oz), divided (200 g)
Lemon Juice1 tbsp plus 1 tsp fresh (20 ml)
Salt1 tsp kosher (5 g)
Sugar1 tsp granulated (5 ml)

Method

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

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Companion jar

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

Tomato Coconut ChutneyNATIONAL AWARD WINNEROn the jar: TOMATO-COCON
Mint-Coriander Yoghurt Chutney★ STARRED KITCHENOn the jar: MINTCORIANDE
Crab Mayonnaise Chutney★ STARRED KITCHENOn the jar: CRAB
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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).

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

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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