Green Chutney (Cilantro and Mint Chutney) by

Green Chutney

  • Author: Ashley Thomas


  • 1 small white onion, roughly chopped
  • 1 cup packed mint leaves
  • 1 ½ cups packed cilantro
  • 12 Indian green chilies or 1 serrano pepper
  • Juice of 1 lemon (2 tablespoons lemon juice)
  • ½ teaspoon fine sea salt
  • ½ teaspoon sugar (or jaggery or coconut sugar)
  • Small handful of fresh pomegranate seeds, optional but delightful


  1. Blend all of the ingredients together and serve.
  2. Store in an air-tight container in the fridge for up to one week or freeze for longer storage.


  • You can also freeze cubes of this chutney and thaw as needed.