Ingredients

Instructions

  1. Blanch the Herbs

    • Bring a small pot of water to a boil.
    • Add mint leaves to the boiling water for 5–10 seconds.
    • Immediately transfer the leaves to an ice water bath. Drain and pat dry with a clean towel.

  2. Blend the Chutney

    • In a blender, combine blanched cilantro and mint, lime juice, green chili, ginger, sugar, and salt.
    • Add the oil for emulsification and blend until smooth, adding water gradually to reach the desired consistency.

Plating & Garnishing

  • Serving: Spoon into a small bowl or ramekin as a condiment alongside the main dish.
  • Finish: The vivid green color from blanching makes this chutney a visual accent.

Safety & Quality: The quick blanching of mint helps deactivate enzymes that cause browning, ensuring your chutney stays vibrant green for up to 3 days in the fridge.