Mint Chutney

Name: Mint Chutney
Prep time: 10 min
Total time: 10 min
Yield: 480 ml
Cuisine: Asian
Ingredients: 100 g Mint; 120 ml Red Onion; 1/4 cup, plus more as needed Water; 15 ml Green Chile; 10 ml Ginger; 200 g Cilantro; 20 ml Lemon Juice; 5 g Salt; 5 ml Sugar

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

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

Ingredients

Mint — 100 g
Red Onion — 120 ml
Water — 1/4 cup, plus more as needed
Green Chile — 15 ml
Ginger — 10 ml
Cilantro — 200 g
Lemon Juice — 20 ml
Salt — 5 g
Sugar — 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.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.