Mint and Cilantro Chutney

This mint and cilantro chutney recipe makes an excellent condiment for lamb dishes, rice dishes, and anything fresh from the grill. This recipe makes approximately 1 cup.

Mint and Cilantro Chutney Recipe


1 large bunch cilantro leaves and tender stems
1 cup mint leaves
1/4 cup unsalted toasted peanuts, or almonds
1-inch ginger, chopped
1 green Thai bird chili or small serano, roughly chopped
1 small garlic clove
1 teaspoon sugar
1 lemon, juiced
Kosher salt to taste
¼ cup ice
2 tablespoons water (if needed)


Add all ingredients to a blender with ice and grind to a smooth paste. Adjust consistency with water as needed. Season with salt.

Recipe by Keith Recker / Photography by Adam Milliron / Styling by Ana Kelly

Subscribe to TABLE Magazine’s print edition.


We respect your privacy.


Related Articles

Bubbly Cocktails Inspired by La Traviata

Bubbly and toasty-worth, these cocktails are the perfect accompaniment to "La Traviata."

Citrus and Kale Salad With Fig and Honey Vinaigrette

You'll be head over heels for citrus salad with the addition of fig and honey vinaigrette.

6 Root Vegetable Recipes

Bring a root vegetable (or two) into your weekly dinner schedule.