Spicy Mint-Cilantro Chutney

By Von Diaz

Updated March 26, 2024

Spicy Mint-Cilantro Chutney
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4(27)
Notes
Read community notes

Tangy and spicy, with a touch of sweetness, this fresh, herbaceous chutney is incredibly adaptable, and will brighten up curries, stews, fritters, and grilled seafood and chicken. Adapted from “Islas: A Celebration of Tropical Cooking” by Von Diaz (Chronicle Books, 2024), this no-cook, blended chutney hails from Mauritius, but similar chutneys can be found across Indian Ocean nations. Drizzle it and other dynamic sauces on top of spicy Trinidadian doubles.

Featured in: Why Doubles Remain Trinidad’s Most Popular Food

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Ingredients

Yield:1 cup
  • 3 to 6serrano chiles or jalapeños, halved, stemmed and seeded (if desired to mitigate spiciness), then chopped
  • 2teaspoons granulated sugar
  • Salt
  • 1cup fresh mint leaves, chopped
  • ½cup fresh cilantro leaves, chopped
  • ½cup fresh lime juice (from 3 to 4 limes)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

57 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 298 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a mini food processor or blender, combine the chiles, sugar and ½ teaspoon salt; pulse several times to finely chop.

  2. Step 2

    Add the mint, cilantro and lime juice; process to a paste. For a looser chutney, add water 1 tablespoon at a time until you reach your desired consistency.

  3. Step 3

    Season to taste with additional salt. This sauce is best served fresh, though you can store any remaining sauce in the refrigerator for up to 2 days.

Ratings

4 out of 5
27 user ratings
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Cooking Notes

Sandy

Some chutneys are long-cooked; others are fresh. Coriander chutneys similar to this one are found all over India.

Lydia Sugarman

This is not a chutney; it is a sauce or marinade akin to chimichurri. Chutneys are cooked, thickened, jammy. This is none of those.

Byrne

According to an article in the Times this past year, the seeds of peppers contain no capsaicin. Any heat found in them is from contact with the pepper’s flesh.

Jeff

How long would this last in the fridge?

Lorelei

"This sauce is best served fresh, though you can store any remaining sauce in the refrigerator for up to 2 days."

Sandy

Some chutneys are long-cooked; others are fresh. Coriander chutneys similar to this one are found all over India.

Lydia Sugarman

This is not a chutney; it is a sauce or marinade akin to chimichurri. Chutneys are cooked, thickened, jammy. This is none of those.

Private notes are only visible to you.

Credits

Adapted from “Islas: A Celebration of Tropical Cooking” by Von Diaz (Chronicle Books, 2024)

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