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Quick 5 minute Mint Chutney recipe using only 5 ingredients. Healthy, gluten free, dairy free, and a great way to use leftover herbs.

Blender Mint Chutney

Easy blender mint chutney made rich and creamy with sauteed garlic and coconut milk and light and refreshing with fresh mint, parsley and lemon juice.
Course sauces
Cuisine American, Indian
Prep Time 4 minutes
Cook Time 1 minute
Servings 10
Calories 12kcal


  • skillet and stove
  • Blender


  • 1 clove garlic
  • 1/2 tbsp extra virgin olive oil
  • 2/3 oz mint or a compact 1/2 cup
  • 1/2 cup parsley
  • 1/8 tsp real salt
  • 1 tbsp coconut milk
  • 1/2 tsp lemon juice freshly squeezed
  • 2 tbsp water


  • Sautee the garlic in extra virgin olive oil on medium-high heat for about a minute until golden brown. Remove from heat.
  • Remove mint leaves from stems, discard stems
  • Remove bottom 1-2 inches of parsley stems and discard. Measure 1/2 cup compacted remaining parsley.
  • Combine all ingredients in the blender and blend until evenly combined.
  • Serve and enjoy!


  • The water is added to get the correct consistency. Start by adding 1 tbsp and add extra water as needed to get to the perfect consistency
  • The mint is packed into the 1/2 cup. Make sure to follow the video to get the right amount of mint.
  • For the parsley, discard the bottom stems. You can leave the stems that are integrated with the leaves.
  • I use real salt which has high mineral content. If you do not have real salt, use Himalayan sea salt or kosher salt at half the quantity.


Calories: 12kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg