Easy Vegan Mint Chutney
This Easy Vegan Mint Chutney is so full of flavor! It's just like you would get at your favorite Indian restaurant and it's super simple to make using a high speed blender. It's the perfect condiment for samosas and much more!
Servings: 8
Calories: 14kcal
Ingredients
- 1 cup mint leaves packed
- 1 cup cilantro leaves packed
- ½ tablespoon ginger minced
- 2 green chilis see notes
- 1 tablespoon sugar more to taste
- ½ teaspoon salt more to taste
- ⅛ teaspoon asafoetida (hing) optional
- ¼ cup water plus more as needed
Instructions
- Wash mint and cilantro and remove leaves. Measure out 1 cup of the leaves (packed) for each.
- Measure out all other ingredients and add everything to a blender.
- Blend, stopping to scrape down ingredients towards the blade.
- If necessary, add more water 1 tablespoon at a time until desired consistency.
- Enjoy!
Notes
Vegan Mint Chutney is best served within a day or two. Store leftover in the refrigerator.
It can be frozen. A great tip is to double the recipe and freeze in ice cube trays. Then remove cubes and store in a container in the freezer. Thaw only what you plan to use.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 374IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg