This fresh and flavorful Mint Chutney recipe is a bright, cooling and sensational dip, sauce or spread. It's an easy 10-minute blender recipe, served with crispy Indian snacks, tandoori dishes, kebabs, idli, dosa, sandwiches and more.
I've never met a chutney I didn't like 🙂 Whenever I have time, I love to make chutneys from scratch. My refrigerator is always stocked with a jar of Peach Chutney, Tamarind-Date Chutney, Cilantro Coconut Chutney and Green Chutney. (Can you tell we're a chutney-loving family!)
This pleasing-to-the-eye mint chutney is bright, zingy and packed with tons of flavor. A little goes a long way, and it will certainly tickle your tastebuds. 🙂
What is Chutney?
Chutney is a group of condiments or sauces in Indian cuisine, made with fruits, vegetables or herbs mixed with lime or vinegar, sugar or spices.
The main purpose of a chutney is to provide balance to Indian curries or highlight a specific flavor.
Pudina Chutney in English
Chutney's equivalent in English or American culture would be relish. It has similar textures and complex flavors and is used to enhance a variety of foods.
Today's recipe features pudina - the Hindi word for mint. It is widely popular in India because mint is an herb that adds a cooling sensation to spicy curries and aids in digestion.
Bright, Vibrant, Versatile Indian Condiment in 10 Minutes!
If I really had to choose my absolute favorite chutney recipe, it would be this mint version. I mean, the color alone makes you want to put it on just about anything - and that's exactly what you can do! It is super versatile and one of the best chutneys because:
- Cilantro and mint both compliment and balance each other.
- Mint is super cooling to the palate while also revving up the gut flora.
- It's packed with fresh herbs for a sauce that is green, healthy and nutritious.
- It can be served in any style - dip, sauce, spread, you name it!
- Use it for making a marinade for paneer, chicken, fish or kebabs- Combine it with an equal part of yogurt, add spices to taste and marinate your proteins and vegetables.
Ingredients - Notes & Substitutions
All it really takes is fresh herbs, a few aromatics, lime juice, spices, water and a blender to make the chutney of your dreams!
- Cilantro: Fresh cilantro has soft tender leaves and stems, with bitter roots. Always trim off the bottom 2 inches of the root since they are bitter. Use the remainder of the leaves and tender bright green stems.
- Mint: Make sure to use only the leaves as the stems are woody and bitter. Mint is either sold in a bundle or plastic containers. You will need two bundles or three (0.75-ounce) containers to get the full 1½ cups of leaves called for in the recipe.
- Chaat Masala or Amchur: This is a special Indian spice blend that adds a zing to the chutney. Look for it in specialty Indian markets or online. If unavailable, substitute with 1 teaspoon fresh lime juice
- Lime Juice: Speaking of lime juice, use fresh lime juice for best results. It makes the world of difference in flavor and locks in that beautiful green color.
The Purpose of Cilantro in Mint Chutney Recipe
As soon as you read the recipe, you'll notice there is an equal amount of cilantro to mint. Cilantro is included in the mix to balance the bitter taste of mint. It is sometimes referred to as cilantro mint chutney too.
Step By Step Instructions for Cilantro Mint Chutney
This whole recipe takes 10 minutes from start-to-finish, with prep time included! Just wait for the pop of green in your kitchen.
1. Prep the Herbs, Garlic & Ginger
- Wash and dry cilantro and mint (see Cooking Tip below). Peel garlic and ginger, and gather all the ingredients.
Herb Cleaning Tip: The best and most efficient way to clean herbs is to place the trimmed and untied bunch of herbs in a large bowl of cool water. Then, drain in a colander or spin in a salad spinner until dry. I do this 3 times. This gets rid of any dirt or soil hidden between the leaves.
2. Blend!
- Add all the ingredients to the blender jar, starting with the aromatics then the leaves for easy blending. Add water and hit the smoothie setting on your blender. If needed, add more water in increments of 1 tablespoon. Blend until the chutney is smooth. Adjust seasoning to taste.
What Do You Eat Mint Chutney With?
Chutney can be used as dipping sauce, spread for sandwiches or yogurt mix-in. There are actually 3 different methods of serving mint chutney in Indian cuisine. You can try:
- Mint Chutney for Snacks: This is the recipe as written! Serve it with samosas, pakoras, or spread it over sandwiches, wraps or rolls.
- Yogurt Mint Chutney Sauce: This is the North Indian-style mint chutney served with kebabs and Tandoori fish or chicken. Simply replace the water with an equal amount of yogurt and thin out with 1-2 Tablespoons water, if necessary.
- South Indian Mint Chutney: This is served with idli, dosa, uttapam or as a spread for sandwiches. Add 1 cup grated coconut and adjust the consistency, as needed.
- Make Marinades for proteins and vegetables: For 1 pound of protein (paneer/chicken/fish/lamb), mix in the following: 2 tablespoons chutney +1/4 cup greek yogurt + 2 teaspoon garam masala + 3/4 teaspoon salt.
Storage Instructions - Fridge & Party Ready
Mint chutney is best enjoyed the day it is made, but it can be kept in an airtight container in the fridge for up to 2 days. The color will start to fade after a few hours.
If you are looking to make the chutney for a party, simply prep all the ingredients the night before. Then, blend the day you are going to serve!
Recipe Tips & Notes:
- Trim cilantro. Always trim off the bottom 2 inches of the cilantro or coriander root since they are bitter.
- Discard mint stems. Pick the mint leaves from the stems and discard the stems. They are too woody and bitter.
- Use chaat masala, amchur or lime juice. Chaat masala or amchur is preferred. But if unavailable, 1 teaspoon fresh lime juice is a great substitute.
- Do not over blend. Overmixing will cause the chutney to turn bitter. Blend just until the mixture is smooth.
- Serve with snacks, tandoori or idli/dosa. Mint chutney is extremely regional and will vary based on the North or South. Check out the Serving Suggestions above for authentic ways to serve mint chutney.
- Enjoy fresh or within 2 days. The color, flavor and nutrition are best on the day the chutney is made. That being said, it can be stored in an airtight container for up to 2 days.
Mint Chutney FAQ
Yes, mint comes packed with tons of nutritional and ayurvedic benefits, especially in it's raw form. Mint is packed with antioxidants to wash the body of heavy metals, it helps ease the digestive system and it is a good source of iron and folate (two minerals many people lack).
The mint chutney will become bitter from over-blending the mint. Add water and blend just until smooth. Add water in increments of 1 tablespoon, if needed.
It's flavor and nutritional benefits are best when enjoyed freshly made or within 48 hours. But if you want to store it for longer, you can freeze it in ice-cube trays for up to 2 months.
More Indian Chutney and Condiment Recipes From My Kitchen
- Peach Ginger Chutney: Sweet juicy peaches cooked with fresh ginger and seasoned with a hint of roasted cumin and cayenne
- Cilantro Chutney: This irresistible sauce is made with fresh cilantro, green chillies, ginger, lime juice, and seasoned with salt, cumin and a touch of honey.
- Coconut Chutney: This Cilantro Coconut Chutney combines peppery cilantro, sweet coconut, spicy serrano chili and a unique finishing touch of tempered spices.
- Tamarind Chutney: This sweet and tart chutney is made by cooking tamarind pulp with dates, jaggery sugar (gur) and spices.
- Sweet and Spicy Lemon Pickle: A preserved lemon condiment that is extremely popular in India and goes great with Indian dal and rice.
★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram, Pinterest and Youtube.
Mint Chutney (Pudina Chutney)
Ingredients
- 1 ½ cups fresh cilantro packed cup of leaves and tender green stems (1 bunch)
- 1 ½ cups fresh mint leaves no stems
- 2 garlic cloves peeled
- ½ inch ginger peeled
- 1-2 serrano chili peppers or jalapeno (see notes for spice adjustment)
- 1 tablespoon lime juice (½ lime - adjust to taste)
- ¼ teaspoon salt adjust to taste after blending
- ¼ teaspoon roasted cumin
- ½ teaspoon chaat masala or amchur
- ½ - 1 teaspoon sugar or honey (adjust to taste)
- ¼ cup water add more if needed
Equipment
Instructions
- Wash and dry cilantro and mint. Peel garlic and ginger, and gather all the ingredients.
- Add all the ingredients to the blender jar. Add water and hit the smoothie setting on your blender. If needed, add more water in increments of 1 tablespoon. Blend until the chutney is smooth. Adjust seasoning to taste.
Notes & Recipe Tips
- Trim cilantro. Always trim off the bottom 2 inches of the cilantro or coriander root since they are bitter.
- Discard mint stems. Pick the mint leaves from the stems and discard the stems. They are too woody and bitter.
- Use chaat masala, amchur or lime juice. Chaat masala or amchur is preferred. But if unavailable, 1 teaspoon fresh lime juice is a great substitute.
- Do not over blend. Overmixing will cause the chutney to turn bitter. Blend just until the mixture is smooth.
- Serve with snacks, tandoori or idli/dosa. Mint chutney is extremely regional and will vary based on the North or South. Check out the Serving Suggestions above for authentic ways to serve mint chutney.
- Enjoy fresh or within 2 days. The color, flavor and nutrition are best on the day the chutney is made. That being said, it can be stored in an airtight container for up to 2 days.
Leave a Reply