Indian Green Sauce – Cilantro Mint Chutney
Indian Green Sauce is a fresh, no-cook Cilantro Mint Chutney made with ginger, green chilies, roasted cumin, lemon juice, and two kinds of salt.
Servings 16 tablespoons
Ingredients
- 2 cups cilantro leaves tightly packed, I use tender stems as well.
- 1 cup mint leaves tightly packed
- 1 tablespoon ginger peeled and roughly chopped
- 2 green chilies roughly chopped
- 1 teaspoon ground cumin
- ½ teaspoon black salt
- ¼ teaspoon salt plus more only if needed
- 1½ tablespoons lemon juice
- 2 tablespoons water Use cold water and use more as needed for blending
Instructions
- Rinse the cilantro and mint thoroughly. Drain them well to remove excess water.
- Add the cilantro, mint, ginger, green chilies, roasted cumin powder, black salt, regular salt, and lemon juice to a blender.2 cups cilantro leaves, 1 cup mint leaves , 1 tbsp ginger, 2 green chilies, 1 teaspoon ground cumin, ½ teaspoon black salt, ¼ teaspoon salt, 1½ tablespoons lemon juice
- Add 2 tablespoons of cold water.2 tablespoons water
- Blend everything until smooth. Stop and scrape down the blender jar as needed.
- Add more cold water, 1 tablespoon at a time, only when the blender needs help. Use no more than 4 tablespoons in total.
- Taste the sauce. Add more regular salt only if needed.
- Serve immediately as a dip or condiment, or refrigerate it in a covered container.
Notes
Tested Tips from My Kitchen
- Drain the washed herbs well. Extra rinse water can make the chutney too thin.
- Use cilantro tender stems along with the leaves. They add flavor and blend smoothly.
- Start with 2 tablespoons of cold water. Add more only when the blender needs it.
- Scrape the blender jar between pulses. This step helps the herbs blend evenly.
- Blend in short intervals. This method gives the herbs time to move toward the blades.
- Instead of Indian green chili, you can use jalapenos for a gentler heat.
- Taste the chutney only after it becomes smooth. The salt and lemon distribute more evenly after blending.
- Keep the sauce thick when you plan to use it as a dip or sandwich spread.
- Keep the prepared sauce chilled in a clean, airtight container and use it promptly.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 130mg | Potassium: 32mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 256IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.3mg
