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’ve created about 50 blender recipes for the Kitchenthusiast® recipe blog to showcase the power of the KitchenAid® Pro Line® Series blender (now the most powerful blender in the world) and this chutney is one of them.

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. It is just blendsational. 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.

Oh, how I love my blender. Is there anything she can’t do?

I’m giving my mum and sister a Pro Line® Series blender for Christmas this year. My sister has all silver appliances and my mum has white. I love that I can give them both a blender to match their stand mixers.

The world is going crazy for copper right now, so check out the new copper stand mixer and blender at Williams-Sonoma. I’m coveting those beauties like a fiend right now. Just stunning.

But, back to the chutney….

Don’t miss it. It is divine.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.