Refreshing yet fiery, this zingy mint chutney gets its bold flavour from a perfect balance of cooling mint, zesty amchur, tongue-tingling chaat masala, and the mellow tang of sour curd. Accented with a subtle hint of toasted cumin, it's a versatile condiment that instantly perks up everything from kebabs and pakoras to sandwiches and chaats. With just 25 minutes of hands-on time, a bowl of this vibrant chutney is sure to become a staple in your fridge.
Sunrise tip: For an extra kick of heat, leave the seeds in when blending the green chillies. Start with half the quantity, then adjust to taste.
Time: 5 minutes
Pluck the mint leaves from the stems, discarding any damaged or yellowing leaves.
Rinse the leaves thoroughly in cold water. Drain well and pat dry with a clean kitchen towel.
Roughly chop the coriander leaves and tender stems.
Time: 5 minutes
In a blender jar, combine the mint leaves, coriander leaves and green chillies.
Blend until smooth. If the mixture is too thick to blend, add water one teaspoon at a time. Take it out in a bowl.
Time: 5 minutes
Now, take the blended mint mixture and add sour curd, black salt, cumin powder, Sunrise Amchur powder, Sunrise Chaat Masala, and lemon juice to the bowl.
Whisk well until smooth.
Time: 15 minutes
Transfer the chutney to a clean, dry glass serving bowl.
Cover tightly with a lid and refrigerate for around 10-15 minutes to allow the flavours to meld.
Serve chilled with your favourite snacks, or use as a sandwich spread or dipping sauce.
Store any leftovers in the fridge for up to 2 days.
Main Dish: Hara bhara kebab, Aloo tikki chaat
Snack: Bread pakora, Vegetable cutlet