Recipe Image

Fresh Mint Chutney

  • 15 m
  • 15 m
Patsy Jamieson
“This tangy herb chutney is delicious with grilled salmon or lamb. For the best results, make it shortly before serving.”


    • 2 teaspoons sugar
    • ½ teaspoon kosher salt
    • 1 tablespoon coarsely chopped fresh ginger
    • 1 small serrano or jalapeño pepper, coarsely chopped
    • 1 clove garlic, crushed and peeled
    • 2 cups lightly packed fresh mint leaves
    • 2 tablespoons rice-wine vinegar
    • 1 teaspoon canola oil


  • 1 Place sugar and salt in a food processor. With the motor running, drop ginger, peppers and garlic through the feed tube; process until very finely chopped. Add mint and pulse until finely chopped. Add vinegar and oil and pulse to mix. Transfer to a small serving bowl. Serve immediately.
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