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Mint Chutney

Yield 12 servings
Prep time
10 Min
Total time
10 Min

Ingredients

Reserve

Instructions

  1. In a food processor, add the mint leaves (remove any thick or bigger stems), cilantro or parsley, garlic, ginger, jalapeño or serrano, yogurt, lemon juice, and salt. Purée until smooth. Add water if too thick (depending on your yogurt)—it should drizzle off a spoon. Taste and season with salt or more lemon juice if needed.
  2. It will thicken as it sits in the fridge so you may have to thin out with a bit more water when serving.
  1. To the rest of the cilantro or parsley, roughly chop it and put in a baggy before refrigerating.

Nutrition Facts

Calories

29

Fat

1 g

Sat. Fat

1 g

Carbs

4 g

Fiber

1 g

Net carbs

3 g

Sugar

2 g

Protein

2 g

Sodium

212 mg

Cholesterol

4 mg