Recipes for Mint and Cilantro Chutney and Pakoras

We brought some samples of produce made into simple but delicious dishes to the Perkasie farmers market today, and a lot of people were interested in trying them at home, so here are the recipes!

Mint and/or Cilantro Chutney 


1 cup fresh mint, or cilantro, or a combination of the two

1 Tbsp lemon juice

1 chopped small green chili pepper (adjust amount based on your spicyness preference)

salt to taste

  1. Put the mint and/or cilantro, lemon juice, and green chili in a food processor with enough water to make it blend. Grind into a paste. If you  want it finer, put the paste into a blender, add a little more water, and blend even more. If you have a really good blender, maybe you can skip the food processor step.
  2. Add salt to taste, blend to stir, and you’re done! If you want, you can add a little olive oil. Serve room temp or cold as a dipping sauce or spread.


Summer Squash and Swiss Chard Pakoras 

These can be made with any veggies you want, or none–I just used summer squash and chard because I had them in the garden. As a customer pointed out, pakoras are a great gluten free snack for anyone craving something fried and bready.


1 cup chickpea flour (available at Indian grocery stores and called “besan”)

1 tsp baking powder

1 small onion, finely chopped

1 green chili, chopped

2 Tbsp cilantro leaves, chopped

1/2 inch ginger, finely chopped or grated


Salt to taste

1 medium sized summer squash/zucchini, grated

1 cup finely chopped Swiss chard

Oil for frying

  1. lightly salt the grated squash and let sit for one hour (if you’re in a hurry, it’s probably ok to skip this step)
  2. Mix all the ingredients together with enough water to make a thick batter
  3. Heat about 1 cm of oil in a pan on medium heat. Check if it’s hot enough by putting a tiny drip of batter in–it should sizzle and puff up a little and turn golden brown.
  4. Drop spoonfuls of batter into the pan, let cook until golden brown on one side, and then flip. They should be done when both sides are golden brown.
  5. Remove with a slotted spoon and put on a paper towel to absorb excess oil.





3 thoughts on “Recipes for Mint and Cilantro Chutney and Pakoras

  1. Thank you for these recipes! I look forward to trying them both on my own.
    You had a wonderful beet salad at the market too. Any chance of getting that recipe too? My kids loved it!
    Thanks again!


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