Chutneys are flavor-packed sauces that originally come from Northern India. There are a variety of mint chutney recipes using a mixture of mint, cilantro, and spices. I'm a huge fan of dressings and sauces that enhance and complete meals, especially if it means I'm getting extra greens and herbs from them. Some other others are the parsley vinaigrette that pairs with my Peach Lentil Salad, and the mango chutney that goes with my Dal-inspired recipe.
This mint chutney goes great with all kinds of roasted veggies, protein, and salads. I originally created it to have with my Spicy Squash Salad. Mine is a bit milder and on the tangy side (and a bit sweet if you add a drizzle of honey or other sweetener). I use green onions in place of green chilis and add a pinch of cayenne pepper for heat but feel free to sub with green chilis if you prefer. For herbs, the classic two are mint and cilantro. If you're not a fan of cilantro, you can sub with a mild, fresh herb like parsley.
You can make this chutney dairy free by using dairy-free yogurt, or cashew or sunflower seed ricotta cheese. See the recipe notes for more suggested subs. Enjoy!
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