Vegan Masala Recipe
Homemade Cilantro Chutney
This vibrant cilantro-mint chutney combines fresh herbs and robust spices for a refreshing condiment. It's a wonderful addition to meals, enhancing everything from roasted vegetables to your favorite flatbreads.
From the kitchen
What to expect
Bright and zesty, this cilantro chutney adds a lively kick to any dish. It's a staple in many Indian homes, and once you try it, you'll understand why.
Serving idea
Best served simply
Serve this chutney alongside roasted vegetables, on sandwiches, or as a dip for your favorite snacks.
Cook the recipe
Method
- 1
In a food processor or blender, add 1/4 of a small yellow onion, 2-3 chopped cloves of garlic, 1-inch piece of chopped ginger, and 2-8 chopped green chilies. Process until finely chopped.
- 2
Next, incorporate 1 bunch of cilantro, 1/2 cup of coarsely chopped fresh mint, 1/2 cup of vegan yogurt, 1/2 tsp salt, and 2 tablespoons of lemon or lime juice. Blend until smooth, allowing for some texture.
- 3
Taste the chutney and adjust the seasonings, particularly the salt and lemon or lime juice, to enhance the flavors.
Gather everything first
Ingredients
- •1/4 of a small yellow onion, coarsely chopped
- •2-3 cloves garlic, chopped
- •1-inch piece of fresh ginger, chopped
- •2-8 green chilies, chopped (2 for mild, 4-8 for spicy)
- •1 bunch cilantro, washed and cut into 1-2 inch sections, including the stems
- •1/2 cup fresh mint, coarsely chopped
- •1/2 cup vegan plain unsweetened yogurt*
- •1/2-1 tsp salt, to taste
- •2-4 tbsp fresh squeezed lemon or lime juice, to taste
A few useful notes
Notes
- •This chutney is best enjoyed fresh in the first week. Store it in an airtight container in the fridge, and consider freezing it in portions for longer storage.
- •When reheating, allow it to come to room temperature for the best flavor. Serve it slightly chilled or at room temperature for optimal taste.
Learn the technique
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