Mint Chutney

Mint Chutney

Indian food is always on the top of my list of food I love to eat. The complex laying of spices and herbs, a myriad of vegetable based dishes, meaning I will be sure to eat my veggies that day. But it can be an intimidating food to cook, even for a trained chef.

That fear of cooking Indian food has vanished upon receiving a copy of Flavorful Shortcuts to Indian/Pakistani Cooking by Farhana Sahibzada. Chef Farhana, who has been a culinary teacher for over twenty year, recently did a cooking demo at Melissa’s Produce. Her easy going style and patient explanations made Indian cooking not as intimidating as it was.

If you are like me and love Indian food, but afraid to try to make it at home, I recommend Chef Farhana’s book. Find it in your local bookstore or buy it here on Amazon.

I admit, this Mint Chutney recipe is probably one of the easiest ones in the book, but it is what I was craving. I had roasted a chicken and potatoes with Indian spices, and knew this chutney would be the perfect cooling complement to the heavily spiced meat.

Mint Chutney

Mint Chutney
Prep time
Total time
  • ½ bunch fresh cilantro
  • ½ bunch fresh mint
  • 1 whole Serrano chile, stem removed
  • 1 teaspoon pomegranate seeds
  • 3 cloves of garlic
  • ½ onion, chopped
  • ½ teaspoon salt
  • ¼ cup lemon juice
  • 3 tablespoons sugar
  1. Bland all the ingredients in a blender or food processor for 30 - 40 seconds until blended well.
  2. Mint chutney can be stored in the refrigerator for up to two weeks when stored in an airtight container with a firm lid.


I also recommend Crack the Code: Cook Any Indian Meal with Confidence by Nandita Godbole. This is another excellent book which helps demystify the complexity in Indian cooking.  You can purchase and download this Ebook from Amazon.


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