Ingredients
- 2 to 3 green chilies remove seeds to adjust heat if needed
- 1/2 cup packed fresh mint leaves
- 1/2 cup packed cilantro
- 1/4 tsp salt
- 1/4 tsp sugar
- 2 tsp or more lemon juice
- 1/2 tsp apple cider or white vinegar or use more lemon juice
- 2 small cloves of garlic optional – for garlic mint chile chutney
- 1/2 inch piece of ginger optional – for ginger mint chutney
- 1/4 cup water
- 1/4 tsp chaat masala optional or 1/4 tsp Suphur salt (kala namak
Directions
- Blend everything until smooth. Taste and adjust salt, spice and lemon. add more chilies for spice if needed and blend again. Refrigerate for up to 5 days. Freeze in small airtight container for up to 3 months. Thaw and use.
- You can add a Tbsp of non dairy yogurt, peanuts or coconut flakes to make a thicker chutney. Use this chutney in these rolls, as a side, with cutlets, tikka, grilled veggies, or as a salad dressing
