2cupsmint leavesloosely packed, leaves only (around 30 grams)
1cupcilantroloosely packed, leaves only (around 15 grams)
1green chiliuse 2 for spicier chutney or 1/2 for less spicy chutney
8-10wholecashewsyou can soak them in warm water for 10 minutes before using
1/4teaspoonsaltor to taste
3/4teaspoonsugaror to taste
2-3tablespoonswaterice cold, 30-45 ml (as needed)
Discard all the stems from the mint, we will be using only mint leaves for the chutney. Wash the mint leaves and then transfer them to a blender.
To the same blender, now add: cilantro (leaves only), garlic, ginger, green chili, cashews, salt and sugar.
Then add lemon juice and 2 to 3 tablespoons ice cold water (as needed, depending on the consistency of chutney you prefer).
Blend until everything is well combined and you have a smooth chutney. The chutney is now ready to be served with your favorite snacks!
You can make the chutney less or more spicy depending on your taste and preference. Add 2 green chilies for a spicier chutney and 1/2 of a green chili for a less spicy chutney.
If you don't want to add cashews, you can add some yogurt in place. Cashews make it thick and give it a nice consistency and so I like using it. You can also use some thick sev to thicken the chutney.
For this recipe, use only the leaves of mint and cilantro and discard all the stems. The approximate weight of the herbs mentioned in the recipe is the weight of the leaves only (after stems were discarded).
Use ice cold water to blend the chutney, this will keep the color of the chutney green.
You may skip the sugar but it helps in balancing the flavors.
This mint chutney recipe can easily be doubled or tripled.
Nutritional value is an estimate only and is for the entire 1/2 cup that the recipe makes.