Equipment
High-speed blender or food processor
Knife
Cutting board
Ingredients
12 servings
Fresh Herbs & Aromatics
- 100 g fresh cilantro, thoroughly washed
- 40 g fresh mint leaves, picked
- 15 g serrano pepper, roughly chopped
- 10 g fresh ginger, peeled and roughly chopped
- 5 g garlic clove, peeled
Seasoning & Liquid
- 30 ml fresh lime juice
- 5 g sugar
- 2 g roasted cumin powder
- 4 g salt
- 30 ml ice water
Nutrition (per serving)
9
Calories
0g
Protein
2g
Carbs
0g
Fat
1g
Fiber
1g
Sugar
135mg
Sodium
Method
01
Roughly chop the ginger and chilies to help the blender process them evenly.
02
Combine cilantro, mint, ginger, chilies, garlic, lime juice, sugar, cumin, salt, and half of the ice water in the blender jar.
03
Blend on high speed until smooth. If the mixture is too thick to turn, add the remaining ice water in small increments (5ml at a time) until the desired consistency is reached.
1m
04
Taste and adjust seasoning. Add more salt for savoriness, sugar for balance, or lime juice for brightness. Transfer to a serving bowl or airtight container immediately.
Chef's Notes
- Texture Trick: For a restaurant-style creamy texture that doesn't separate, add 15g of roasted peanuts or roasted chana dal (split chickpeas) to the blender.
- Herb Handling: While cilantro stems are full of flavor and should be used, mint stems can be woody and bitter. Always pick mint leaves cleanly.
- Heat Management: The heat in peppers is mostly in the seeds and white pith. Remove these before blending if you prefer a mild chutney.
- Serving Suggestion: Mix 1 part chutney with 2 parts yogurt for a cooling dip ideal for tandoori chicken or kebabs.
Storage
Refrigerator: 5 days — Store in an airtight container with a layer of cling film touching the surface to prevent oxidation.
Freezer: 3 months — Freeze in ice cube trays for easy portioning.
