Cilantro-mint chutney from Joyfull: Cook Effortlessly, Eat Freely, Live Radiantly (page 243) by Radhi Devlukia-Shetty

  • jaggery
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  • Indian green chiles
  • Show all ingredients...
  • Serves : 1.5 cups

  • EYB Comments

    Can substitute sunflower seeds or peanuts for cashews, coconut sugar or Medjool dates for jaggery, lemon juice for mint sauce, and Thai green chiles for Indian green chiles.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Moonglettes (savory lentil pancakes); Kitchari (aka the belly cuddle); Tandoori tacos

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower seeds or peanuts for cashews, coconut sugar or Medjool dates for jaggery, lemon juice for mint sauce, and Thai green chiles for Indian green chiles.

  • NoaBC on March 25, 2025

    The flavour didn't seem quite right for this. I didn't use the mint sauce (the book said it was optional and could be replaced with lemon juice, so I did) so I wonder if that contributed to the sauce tasting a bit flat. I went for the date option, but if I were to make this again I would try with sugar, maybe that would help balance the flavour more? I also needed roughly double the amount of water written in order to get the chutney to a smooth consistency like it appears in the book.

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