This Mint Cilantro Chutney (Hari Chutney) is bright & refreshing, and quick & easy. I love recipes when all you need to do is throw some stuff in the food processor to make something fresh and tasty.
Enjoy this versatile chutney with
- Easy Vegan Potato & Pea Samosas from Whole Foods
- Miso Oven Glazed Yams
- Lux Red Lentil Curry or Whole Roasted Cauliflower & Vegan Makhani Sauce & vegan naan
- Miso Eggplant & Red Onion Skewers
- wraps & bowls
- salads with strawberries
- cucumber & Dreamy Vegan Cashew Cream Cheese sandwiches
Hari?
Hari in this instance means green.
Vegan yogurt
I use Kite Hill Plain Unsweetened Almond Milk Yogurt in this recipe. I suspect the coconut kind might also work well with the mint in this recipe. The yogurt makes this chutney cool and a tad creamy. If you would like a more traditional Hari Chutney, without the creaminess leave out the yogurt, add ~1/3 cup of chopped onion and a little water to get the blade moving, you could also add peanuts to make it thicker.
Jalepeño
I use food prep gloves when removing the seeds and ribs from the jalapeños because I’ve had Jalapeño Hand and it was a painful lost night of sleep.
If you want more heat spice leave the seeds in the jalapeños. For less heat, you can use half or the jalapeño. If you taste your chutney and it has too much kick, add more yogurt to tone it down.
Let’s Make Mint Cilantro Chutney (Hari Chutney)
Blend all ingredients in a blender or food processor until relatively smooth.
Taste and add salt or lemon juice if desired.
Refrigerate until serving or just serve after blending.
Chutney keeps 4 days in the fridge.
Mint Cilantro Chutney (Hari Chutney)
Equipment
- Food processor or blender
Ingredients
- 1/2 cup plain vegan yogurt
- 3 – 4 TBSP lemon juice about one lemon's worth
- 1 bunch cilantro tender stems ok
- 1 cup mint leaves packed ( 2 x .75 ounce packages)
- 1 small to medium Jalepeño seeds & stem removed
- 1 – 2 TBSPs fresh ginger chopped
- 1 garlic clove peeled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar or sub sweetener of your choice skip if using sweetened yogurt
- 1 TBSP water if needed to get blender going optional
Instructions
- Blend all ingredients in a blender or food processor until relatively smooth.
- Taste and add salt or lemon juice if desired.
- Refrigerate until serving or just serve after blending.
Notes
Hari?
Hari in this instance means green.Vegan yogurt
I use Kite Hill Plain Unsweetened Almond Milk Yogurt in this recipe. I suspect the coconut kind might also work well with the mint in this recipe. The yogurt makes this chutney cool and a tad creamy. If you would like a more traditional Hari Chutney, without the creaminess leave out the yogurt, add ~1/3 cup of chopped onion and a little water to get the blade moving, you could also add peanuts to make it thicker.Jalepeño
I use food prep gloves when removing the seeds and ribs from the jalapeños because I’ve had Jalapeño Hand and it was a painful lost night of sleep. If you want more heat spice leave the seeds in the jalapeños. For less heat, you can use half or the jalapeño. If you taste your chutney and it has too much kick, add more yogurt to tone it down. www.planttestkitchen.comNutrition
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Recipe adapted from Sylvia Fountaine at Feasting At Home.
If enjoy green sauces, you might also enjoy these
- Cilantro Pumpkin Seed Pesto
- Chipotle’s Official Guac Recipe
- Lemon Kale-Basil Pesto
- Oil-Free Chimichurri-Gremolata Sauce
- Zesty Avocado Pistachio Pesto
Did You Make Mint Cilantro Chutney (Hari Chutney)?
How did it go? What did you enjoy with it? Will you make it again? Tell me about it in the comments section below. If this recipe went well for you, please leave a 5-star rating on the recipe card to help others find it.
Is it okay to use veganaise as substitute to add creaminess? Will this work as a dip to serve with samosas?
sounds tasty!