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.
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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.