Fresh Cilantro or Mint Chutney

Preparation info

  • Difficulty


  • Makes About

    1½ cups

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

A spicy and refreshing chutney that works well with almost any curry. I especially love it with Curried Crab Cakes ( the Indian Fritto Misto al Mare, or grilled or baked fish in a tandoori marinade.


  • 2 cups tightly packed cilantro or mint leaves(3 to 4 bunches)
  • 1 onion, diced (about ¾ cup)
  • 2 to 3 walnut-size pieces fresh ginger
  • 1 tablespoon minced garlic
  • 3 to 4 jalapeño peppers, diced
  • ½ cup fresh lemon juice
  • ¼ cup (or as needed) water
  • ½ teaspoon salt
  • 1 teaspoon sugar



Combine all the ingredients in a blender and process to a smooth purée. Add water, if necessary, to thin to desired consistency. Transfer to a serving bowl and refrigerate until serving time. This chutney keeps well for about 1 day, and then the color begins to fade. (It still tastes good, though!)