Mint Chutney
- Yield
- approximately 300 g chutney
October 2, 2026 · Version 1 · Sauce
Fresh mint and coriander chutney sharpened with lime, green chilli, and ginger
Preparation
Scaling basis: Mint · 80 g
PHASE A — BLEND
Ingredient Uses
-
- Quantity
- 80 g
- Scaling
- 100.00%
-
- Quantity
- 120 g
- Scaling
- 150.00%
-
- Quantity
- 80 g
- Scaling
- 100.00%
-
- Quantity
- 45 g
- Scaling
- 56.25%
-
- Quantity
- 20 g
- Scaling
- 25.00%
-
- Quantity
- 15 g
- Scaling
- 18.75%
-
- Quantity
- 3 g
- Scaling
- 3.75%
-
- Quantity
- 5 g
- Scaling
- 6.25%
-
- Quantity
- 5 g
- Scaling
- 6.25%
-
- Quantity
- 30 g
- Scaling
- 37.50%
Method
- Chill the blender jar and ingredients for 15 min.
- Blend yoghurt, lime juice, chilli, ginger, cumin, salt, sugar, and water until smooth.
- Add mint and coriander. Blend in short pulses just until smooth and bright green.
- Chill immediately and rest for 15 min before adjusting salt and acidity.
Cold ingredients and minimal blending protect the green colour. Best used the day it is made.
Recorded alternatives (no separate variation-specific testing observations were supplied):
- Dairy-free: Replace yoghurt with 60 g water and 20 g neutral oil.
- Sweeter: Increase sugar to 15 g for samosa or chaat service.
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Dull colour | warm prolonged blending | keep cold and pulse briefly |
| Uneven blend | herbs added too early | blend dressing first |