Sometimes you need just a little added flavor for a dish… like when you have leftover Indian food or are making falafel bowls. Other times, you need to figure out what to do with that leftover mint you bought for some recipe off the internet… like this peach tomato mint stacker. In any case, this easy blender mint chutney is delicious and fits the bill for both! And it only requires 6 ingredients, a blender of some sort, and about 5 minutes.
Mint chutney is a classic recipe used in lots of Indian cuisines and is a great side for many dishes. You can find it on traditional curries as well as omelettes, salads, shish kabobs, and just as a side for grilled meat and veggies. I personally enjoy it on potatoes.
Mint Chutney is also amazing on these grilled cantaloupe prosciutto skewers.
I like to freeze the Mint Chutney in individual servings sizes to pull out and use later. Try it on falafel bowls and roasted chicken. Do you love to put Mint Chutney on something else? Let me know in the comments!!
–Mint Chutney Recipe–
- mint, 1/2 cup
- parsley, 1/2 cup
- garlic, 1 clove
- coconut milk, 1 tbsp
- EVOO, 1 tbsp
- salt, 1 tsp
- food processor or blender
- combine all ingredients in food processor or blender
- blend until evenly combine
- serve and enjoy!
- you can use avocado oil instead of olive oil
- you can replace the parsley with cilantro or you can split the 1/2 cup between the two herbs, adding 1/4 cup parsley and 1/4 cup cilantro
- cilantro is classically included, but you don;t need to include it if you have an aversion to cilantro. There isn’t a large impact on the taste by fully replacing the cilantro with parsley.
Looking for other recipes to use mint? Try these: