Mint Chutney

I never use mint chutney throughout the year as much as I use it Ramadan. It’s so refreshing, especially when it’s mixed in yogurt. It also helps get all the fried food down and tones down the grease level!

I already have a basic recipe for mint chutney up, but this is a different version that has more flavour, and the lemon juice not only helps with the flavour, but the color is bright green and beautiful!

Here’s what you’ll need

2 bunches of fresh mint leaves (remove the thick stems)

1 bunch cilantro (keep the stems on)

4-6 green chillies

1/4 cup lemon juice

2-3 cloves garlic

1 tsp salt

water to help blend

If you have a big enough chopper/blender you just put everything in and blend into a fine paste. You may need upwards of 1/2 cup of water. I don’t add too much salt while blending because I like adding it when I mix this into yogurt, as needed. This can store perfectly in the fridge in an airtight container for up to 2 weeks and can freeze for months! You can actually freeze this into ice cube trays, and you’ll have individual servings of it ready to use!


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