Cilantro Mint Chutney
A bright, spicy green chutney made with cilantro, mint, and green chili, blended with a Greek yogurt base for a touch of creaminess and protein.
Green chutney is one of those things that makes everything taste better. I put it on sandwiches, stir it into rice, drizzle it on eggs, it goes with literally anything. Most versions are just herbs and water, but I blend mine with a little Greek yogurt to give it body and sneak in some protein.
It takes ten minutes, lasts a week in the fridge, and turns boring meals into something you actually look forward to eating. I always have a jar of this ready to go.
The Protein Upgrade
Traditional green chutney is just herbs, chili, and water with negligible protein. Adding Greek yogurt as the base gives each serving about 2g of protein and a creamier texture.
Cilantro Mint Chutney
Ingredients
- 2 cups fresh cilantro (packed, stems and leaves)
- 1 cup fresh mint leaves (packed)
- 1 green chili (adjust to taste)
- ½ cup Greek yogurt 1g protein
- 2 tbsp lemon juice
- ½ tsp cumin powder
- ½ tsp salt
- 2 tbsp water (as needed for blending)
Instructions
- Wash the cilantro and mint thoroughly. Roughly chop them, no need to be precise since they're going in the blender.
- Add cilantro, mint, green chili, Greek yogurt, lemon juice, cumin powder, and salt to a blender or food processor.
- Blend until smooth, adding water a tablespoon at a time if needed. You want a thick but pourable consistency.
- Taste and adjust salt, lemon, and chili level. Transfer to an airtight jar.
- Refrigerate for at least 30 minutes before serving. Keeps well in the fridge for up to a week.
Boost Your Protein
- Use a thicker dollop of Greek yogurt to make this more of a dip with higher protein.
- Stir a tablespoon of hemp seeds into the blender for an extra 3g protein per serving.
- Use this as a high-flavor, low-calorie topping to make any protein-rich dish more exciting.
Ingredient Substitutions
- No fresh mint? Use 1/2 tsp dried mint rehydrated in water.
- No green chili? Use a pinch of cayenne pepper or jalapeno.
- Swap Greek yogurt for coconut yogurt to make it dairy-free.