This cilantro mint chutney is vegan and gluten-free, and super easy.

Throw everything into your blender, and serve with crepes and a vegetable curry for a healthy dinner.

Yesterday, I shared a vegan potato, cauliflower, and green bean curry I’m making for my Bollywood banquet this Saturday night. So, I had to share this cilantro mint chutney that is also on the menu.

If you want to follow along, I’m also making chickpea crepes, spicy cashew dip, green pea and almond dip, garlic green beans, curried sweet potatoes, mango cardamom lassis and banana lassis.

I absolutely love chutney because it’s such a versatile condiment that adds a touch of magic to curries, stir-fries, and grains. The flavor combinations are endless. But, I always go back to mint, cilantro, citrus, and chile.

Serve this chutney with roti, naan, or my chickpea crepes. Oh…they are just so good together.

I make double, triple, and quadruple batches of this chutney because I can never get enough of it. It freezes really well, too. When you defrost it, throw it back into your blender to revive the prize.

Don’t miss it. It is divine.