Spicy Mint, Cilantro, and Chia Seed Chutney

  • Serves

    makes 1 cup

Kat Craddock

By Kat Craddock

Published on April 10, 2017

The addition of chia seeds in this chutney thickens the juices and emulsifies the mixture into a spreadable, smooth sauce that doesn’t separate. If you prefer it milder, remove some of the chile seeds before blending. Use the chutney as a condiment for pakoras, samosas, and tandoori roasted meats.

Chia seeds
The nutrient-rich seeds' magic gel keeps solids from separating for a perfectly smooth sauce or relish

Featured in: Use Chia Seeds as an Easy, No-Fuss Thickener for Homemade Hot Sauce and Purees


  • 1 12 cups packed fresh mint leaves
  • 12 cup packed fresh cilantro leaves
  • 2 Serrano chiles, stemmed
  • 1 clove garlic, coarsely chopped
  • 1 tsp. grated fresh ginger
  • 12 tsp. ground cumin
  • 1 tsp. finely grated lemon zest
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. chia seeds
  • Kosher salt, to taste
  • Sugar, to taste


Step 1

In a blender, combine the mint, cilantro, chiles, garlic, ginger, cumin, lemon zest and juice, and ½ cup cold water; blend until very smooth.

Step 2

Transfer the chutney to a small bowl. Whisk in the chia seeds, then refrigerate for 15 minutes to allow the seeds to thicken the sauce.

Step 3

Once thickened, season the chutney with kosher salt and pinch of granulated sugar to taste. Use immediately, or cover and refrigerate for up to 3 days.

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