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Spicy Mint Chutney

This is a delicious recipe that goes great with dhokla, fafda, khaman and other Gujarati snacks.
Course: Side Dish
Cuisine: Indian
Keyword: Gluten-Free, vegan, Vegetarian, Jain Friendly

Ingredients

  • 1/2 cup mint leaves
  • 1/4 cup cilantro
  • 1 tbsp green chilies
  • 2 cups water
  • 1/2 cup besan (chickpea flour)
  • 1 inch ginger fresh
  • 1 tsp salt
  • 1 tsp black salt
  • 1 tsp turmeric ground
  • 1 tsp red chili powder
  • 1 tbsp oil
  • 1 tsp asafetida (hing)

Instructions

  • In a food processor, mix mint, cilantro, green chilies, ginger and water together.
  • Pour mixture in a mixing bowl.
  • Add in besan, salt, black salt, turmeric and red chili powder.
  • Mix well until there are no clumps. Set mixture aside.
  • Using a deep pan, heat oil and add in asafetida.
  • Add in mixture and keep stirring until it thickens.
  • Chutney is ready. Serve warm.

Notes

You can use 1 tablespoon of mint powder in lieu of fresh mint leaves.  The chutney can be refrigerated for up to 5 days in an air tight container.