Serve this with any Lamb dish or try it with BBQ Pork burgers. It will keep in the fridge for several days but allow it to come to room temp before serving
My Private Note
Units: US | Metric
- 1Use a food processor fitted with the metal blade.
- 2Process Garlic and salt to make a paste.
- 3Add Mint and process until finely minced.
- 4Add onion and Pine nuts process until very finely minced.
- 5Add cumin& Pepper.
- 6then with the blade running add a slow steady stream of Olive oil.
- 7Finally add the lemon juice.
- 8Transfer the sauce to a glass sealer and allow to rest for several hours before using.
- 9The chutney should be the consistency of a chunky vinaigrette.
- 10Serve at Room Temperature so the chutney can be drizzled over your meat.
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Nutritional Facts for Mint Chutney
Serving Size: 1 (54 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 211.9
- Calories from Fat 197
- Total Fat 21.9 g
- Saturated Fat 2.7 g
- Cholesterol 0.0 mg
- Sodium 197.8 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 1.1 g
- Sugars 0.9 g
- Protein 1.3 g