Mint Chutney

Source: Pudina Chutney – Asian Indian

2 cups lightly packed fresh mint leaves (about 1 ounce), cleaned and washed.Mint Chutney
1/8 teaspoon cumin seeds
1 hot green chile, chopped
¾ teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons sugar


In a blender, combine all the ingredients and grind to a smooth paste. Transfer to a serving dish, serve immediately or cover and refrigerate until ready to serve. The chutney can be kept in the refrigerator for 1 or 2 weeks. It may change color over time, but the taste is unaltered. It can be frozen for later use. Freezing also retains the color.

Makes about ½ cup

Per teaspoon: Calories 4, Carbohydrate 1, Fat 0g, Saturated fat 0g, Dietary fiber 0g, Protein 0g, Cholesterol 0mg, Sodium 6 mg



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