Mint chutney is such a fresh and flavorful condiment that pairs amazingly well with so many Indian dishes. Keep reading below for some ideas on what to serve with it. Endless possibilities!
In Hindi, it is called pudina chutney as Mint is known as pudina.
❤️You’ll Love This Recipe Because
- It is very quick to make (only 10 minutes).
- Also, it is super easy to make. Just dump all the ingredients into the blender, blend, and done.
- This mint chutney has very refreshing, bright flavors. Thanks to mint leaves!
- It is spicy (adjustable) and slightly tangy. In short, too good.
- Chutney can be made in bulk and stored in the freezer. See the freezing instructions below.
🧾Ingredients
Here is the pic of all the ingredients required to make a super easy, delicious mint chutney recipe. All of them are easily available. The exact amount mentioned in the recipe card below.
Ingredient Notes
- Mint leaves: Always use fresh leaves because the main flavor of the pudina chutney purely depends on the mint leaves. So discard the wilted and spoiled ones. Only use leaves and discard the stems.
- Cilantro: Same as mint leaves, you want to use fresh leaves and not wilted. Use stems and leaves both in the chutney.
- Green chilies: The amount mentioned below makes the moderate spicy chutney. Increase the amount for a more spicy taste. The spice level is totally adjustable here.
I have used Indian green chilies. You can use Serrano peppers or Jalapeno.
- Lemon juice: It is a must. Do not skip it. It acts as a preservative and keeps the chutney fresh. Also, it helps to retain the green color of the chutney. Plus adds a nice flavor.
- Chaat masala: I would not skip it. It is an important ingredient to make good tasting, flavorful mint chutney. It is easily available in any Indian grocery store.
🎥Watch The Recipe Video
🍳Step By Step Photo Instructions
1) Pluck the mint leaves and discard the stems. Keep the leaves in a bowl of water for 5-10 minutes, let the dirt settle at the bottom. Then gently remove leaves, lightly squeeze to remove excess water, and add it to the blender jar. If your herbs are really muddy, then you might have to repeat the process 2-3 times. Or if your herbs are not that dirty then you can just rinse them.
2) Now for the cilantro keep the stems. But do cut and discard about ½ inch or so of dirty end stems. Similarly, keep in the water for 5-10 minutes, remove and add to blender.
3) Add rest of the ingredients (salt, sugar, green chilies, ginger, chaat masala, lemon juice, little water) into the blender jar.
4) Blend till everything is smooth. Remove it to a bowl and serve.
🍽What to serve with mint chutney?
- Use as a dipping sauce for Indian appetizers like veg cutlet, samosa, paneer tikka, pakora, tandoori aloo or roasted veggies.
- Drizzle over the chaat dishes like chole tikki, sev puri, papdi chaat, etc.
- Spread on the bread slices to make bombay sandwich or any other Indian sandwich that calls for green chutney.
- Mix some pudina chutney with mayonnaise and use to spread over burger buns.
- It can be used to spread into veg frankie or kathi roll.
💭Expert Tips:
- Adjust the number of green chilies as per your liking spice level.
- Do not add too much water otherwise, chutney becomes runny and dilutes the flavors. So always start with little water and add more if needed.
- Water quantity may vary depending on how much water is held on by leaves after washing/rinsing.
- I prefer and recommend using a blender to making chutney. It makes fine, smooth paste. While the food processor makes chunky, grainy texture (not good for dipping or spreading).
📖Variations:
- You can add ¼ cup of coconut or peanuts or cashews. It gives a slight creamy, thick texture but sure dilutes the fresh minty flavor slightly.
- You can add about ½ cup of yogurt. Some restaurants do serve mint chutney with yogurt. Keep in mind, this version is only good to serve with tandoori snacks, tikkis. Not a good idea to serve with pakoda, samosa, and chaat items.
🥣 Storage Instructions:
- In the refrigerator, chutney stays good for up to a week. Store in an airtight glass container.
- In the freezer, chutney stays good for up to 3 months. Divide into ice cube trays or silicone baking molds. Cover and freeze. Once frozen transfer them to the freezer-safe ziplock bag and store. Thaw in the refrigerator or at room temperature. Do not microwave it to thaw otherwise, it loses its fresh flavor. Also, use up the thawed chutney within a day or two.
FAQs
The stems of the mint make the chutney bitter. So always discard the stems and use only mint leaves to avoid bitterness.
No, you cannot. The chutney made with only mint leaves will have a very sharp and hard minty flavor. Also, sometimes only mint leaves make the chutney a slight bitter in tastes. So cilantro is used to balance the flavor and taste. You should not skip it.
Lemon juice helps to retain its fresh green color. Though after refrigerating, you will notice a slight discoloration on the top surface over time.
Check out more chutney recipes
- Tamarind date chutney
- Cilantro chutney
- Red garlic chutney
- Coconut chutney
- Peanut chutney
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Mint Chutney Recipe (Pudina Chutney)
Ingredients
- 2 cups Mint leaves loosely packed
- 1 cup Cilantro or Coriander leaves loosely packed
- 3-4 Green chili
- ½ inch Ginger
- Salt to taste
- 1 teaspoon Sugar
- ½ teaspoon Chaat masala
- 1 tablespoon Lemon juice
- ¼ cup Water
Instructions
- Pluck the mint leaves and discard the stems. Keep the leaves in a bowl of water for 5-10 minutes, let the dirt settle at the bottom. Similarly, add cilantro with stems in the water. Then gently remove leaves, lightly squeeze to remove excess water, and add it to the blender jar.
- Add rest of the ingredients (salt, sugar, green chilies, ginger, chaat masala, lemon juice, little water) into the blender jar.
- Blend till everything is smooth.
Notes
- Adjust the number of green chilies as per your liking spice level.
- The stems of the mint make the chutney bitter. So always discard the stems and use only mint leaves to avoid bitterness.
- Lemon juice is a must, do not skip it. It acts as a preservative and keeps the chutney fresh. Also, it helps to retain the green color of the chutney. Plus adds a nice flavor.
- Do not add too much water otherwise, chutney becomes runny and dilutes the flavors. So always start with little water and add more if needed. Water quantity may vary depending on how much water is held on by leaves after washing/rinsing.
Excellent
Thank you
Helo Kanan do u have the receipe for home made marinades? I do buy them from the spice shops n they are expensive . As I use it everyday to cook curries as I'm vegetarian n I've found that the curries are just too gud to have just 1 helping!!! I've tried all the varieties n it all adds a lot of flavour to the food.so if u could plz let me know how I can make them at home It would be much appreciated!
Thanx Raksha
Hi Raksha, I am confused that what recipe you are looking for marinade for veggies or curry powder??
anyways, if looking for marinade recipe for veggies then go to paneer tikka recipe and you will find marinade ingredients.
If looking for curry powder than I found this recipe click here though I have not tried it but reviews are good there. I usually add regular spices (coriander powder, cumin powder, turmeric powder, red chili powder) while making veg curry for everyday basis. not any fancy.
if looking for tandoori marinade then check out this recipe
and still you don't find the answer then please clarify me that exactly which recipe you are looking for.