Indian green chutney that's bright, herbal, and gently spicy. Fresh mint and cilantro with ginger, garlic, and green chiles blended into a sauce that's cooling and sharp at the same time. The chutney that convinced people mint belongs in savory food.←Back to Taco Topping Recipes
1 cup fresh mint leaves, packed
1 cup fresh cilantro (leaves and tender stems), packed
1 whole serrano or jalapeño chile, roughly chopped
1 tbsp fresh ginger, peeled and roughly chopped
1 clove garlic clove
2 tbsp lemon or lime juice
0.5 tsp kosher salt
3 tbsp water
0.5 tsp sugar (optional)
Add mint, cilantro, chile, ginger, garlic, lemon juice, salt, and water to a blender.
Blend on high until smooth. Scrape down sides as needed. Add more water a tablespoon at a time if too thick.
Taste and adjust—add more salt for savoriness, sugar for balance, or lemon for brightness.
Chef's Notes
Green chutney (hari chutney) is the bright herbal sauce that makes samosas worth eating and transforms grilled meats into something transcendent. Every Indian home has its own version, and arguments about whose is best have probably ended friendships. Fresh mint is non-negotiable; dried mint in this application tastes like disappointment with a faint memory of flavor. Spearmint (the common grocery store variety) works perfectly. Use generous amounts of both mint and cilantro, including the cilantro stems, which carry more flavor than the leaves and blend away invisibly. The blending order matters: add herbs first with a minimal splash of water and blend to break them down, then add more liquid gradually. Starting with too much liquid creates a watery paste that never quite comes together. Green chiles (serrano is traditional) add heat that should wake you up without causing pain. Remove the seeds for milder heat; leave them in if you want the chutney to have opinions. Fresh ginger adds brightness and a subtle warming bite. Use a Microplane to grate it into a paste, or mince it finely so it blends smoothly. The vibrant green color fades after a day or two as the chlorophyll oxidizes, but the flavor actually stays strong for 3-4 days refrigerated. A squeeze of lemon juice helps preserve the color. Some families add a touch of sugar or cumin; others consider that borderline heresy. The taco-chutney fusion works because both cuisines understand that bright, herbal, spicy sauces make everything better. This is universal truth masquerading as condiment.
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