Cool and Spicy Cilantro Mint Chutney


mint chutney

Get your ooh and aah hat on and try this simple, easy, and oh-so-tasty, magical chutney for all your summer fare. (Hint: It’s even better if you’re using your own fresh, garden-grown fruits and veggies.


1 bunch fresh cilantro/coriander, washed and picked
1/2 cup fresh mint
1/2 cup chopped radish, jicama or cucumber
2 jalapeno peppers, chopped
1 tablespoon whole cumin seeds
1 teaspoon whole coriander seeds
1 teaspoon turbinado sugar
juice of one medium lime
1/2 cup water
salt and pepper to taste


In a food processor or Vitamix, blend all ingredients together until smooth. Serve as a condiment or dip or use it whatever way you would want to – the possibilities are endless.

Keep in touch with Jill on Twitter @jillettinger

Photo: Andrea_Nguyen

Jill Ettinger

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites and, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better.