This fresh and flavorful Mint Chutney recipe is a bright, and cooling dip, sauce, or spread. It's an easy 10-minute blender recipe, served with crispy Indian snacks, tandoori dishes, kebabs, idli, dosa, sandwiches, and so much more.
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.
This pleasing-to-the-eye cilantro mint chutney is a bright, zingy, plant-based condiment that's packed with tons of flavor.
There are so many ways I use this chutney. I even use it for making a marinade for paneer, chicken, fish, kebabs, and vegetables.
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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 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.
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 (or coriander leaves) 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 in 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 of fresh lime juice
Lime Juice: Use fresh lime or lemon juice for the best results. It makes the world of difference in flavor and locks in that beautiful green color.
Aromatics: Fresh ginger, garlic, and green chili all enhance the flavor of chutney. To make the chutney mild, deseed the chili and remove its membranes.
Scroll to the recipe card for a detailed list of ingredients and quantities.
The Purpose of Cilantro in Mint Chutney Recipe: You'll notice that there is an equal amount of mint and cilantro in this recipe. Cilantro is included in the mix to balance the bitter taste of mint.
How to Make Cilantro Mint Chutney
This whole recipe takes 10 minutes from start to finish, with prep time included!
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.
How to clean mint and cilantro: 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. Add Ingredients to Blender and Blend!
All the ingredients go into the blender jar or food processor, 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 reaches a smooth consistency. Adjust seasoning to taste.
What Do You Eat Mint Chutney With?
Chutney can be used in a variety of ways with Indian food. Here's how I use it:
Mint Chutney for Snacks: This is the recipe as written! Serve it with samosas, pakoras, paneer tikka, or spread it over sandwiches, wraps, or Kathi 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 +¼ cup greek yogurt + 2 teaspoon garam masala + ¾ teaspoon salt.
Storage Instructions
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 of 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.
Frequently Asked Questions
Yes, mint comes packed with tons of nutritional and ayurvedic benefits, especially in its 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.
Its 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 Chutney and Condiment Recipes
These recipes are part of the Condiment and Sauces Series:
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📖 Recipe
Mint Chutney (Pudina Chutney)
Equipment
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
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
- 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.
Dhanashri mulik says
My Mint chutanyturnd black after some time,tell me how I keep it as it is
Aneesha says
Hi Dhanashri, over churning mint leaves in the blender causes that. For Next time, I suggest adding the mint leaves towards the end and blending for a shorter time. Hope that helps.