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Easy Mint Chutney. Indian Mint Cilantro Chutney to serve with Snacks, Samosa, Chaat, pakoda /fritters, potato cutlets and more. Pudina chutney. Vegan Gluten-free Recipe
This easy Mint Cilantro chutney goes well with Indian Snacks, as a dip with chips, samosas , other snacks, as a dressing on tacos or in sandwiches. This is a Versatile Green Chutney. Use all cilantro for cilantro chutney and all Mint for Mint Chutney. Adjust seasoning and spices to taste.
The chutney stays refrigerated for upto 5 days and can be frozen for 3 to 6 months. Thaw and use. I freeze it in small 2 to 4 serve jars.
Mint Chutney
Easy Mint Chutney. Indian Mint Cilantro Chutney to serve with Snacks, Samosa, Chaat, pakoda /fritters, potato cutlets and more. Pudina chutney. Vegan Gluten-free Recipe
Ingredients
- 2 to 3 green chilies, remove seeds to adjust heat if needed
- 1 cup packed fresh mint leaves
- 1 cup packed cilantro, pack it really well or use 2 cups lightly packed
- 1/4 tsp salt
- 1/4 tsp sugar
- 2 tsp or more lemon juice
- 1/2 tsp apple cider or white vinegar or use more lemon juice
- 2 small cloves of garlic, optional - for garlic mint chile chutney
- 1/2 inch piece of ginger, optional - for ginger mint chutney
- 1/4 cup water
- 1/4 tsp chaat masala, optional or 1/4 tsp Indian Suphur salt (kala namak)
Instructions
- Blend everything until smooth. Taste and adjust salt, spice and lemon. add more chilies for spice if needed and blend again. Refrigerate for upto 5 days. Freeze in small airtight container for upto 3 months. Thaw and use.
- You can add a Tbsp of non dairy yogurt, peanuts or coconut flakes to make a thicker chutney. Use this chutney in these rolls, as a side, with cutlets, tikka, grilled veggies, or as a salad dressing.
Did you make this recipe? Rate and comment below!
Delicious! Thanks
Thank you Richa for this delicious recipe that even a very beginner cook like me follow and prepare. Accolades to you Richa.
So glad you like it!
This is a great recipe, I make it for a picnic lunch, pack all the stuff in containers and make it fresh, very good indeed. It is really, essential to pack the herbs, otherwise, it will be too runny, follow the instructions and it turns out perfect.
Hi Anne,
I’ve just made this as well to serve with a Chicken Tikka from another source – for everyone else and my next time as well – omit the water. I also used one long green seeded chilli, I’ve had to add some yoghurt to ease the pain. The lemon juice and the touch of cider vinegar adds more than enough liquid.
I added too many chillis, so, it’s a bit hot. I also added two not so ripe mangoes, which has given a nice flavour.
Thanks!
Can you freeze this?
Yes
I had to sub a few things & still turned out great! I didn’t have green chilis so instead used a regular green bell pepper & a few shakes of cayenne pepper power for heat. I didn’t have fresh mint but had dried & after looking up approximate ratio, I used 3tsp dropped mint. I had fresh cilantro so was able to use that, though got a bit lazy so I know I didn’t fully pack it. In lieu of the vinegar I just used an extra 1/2 tsp of the lemon juice, again more out of laziness! But, I was amazed that it still turned out great (more like a dipping chutney than than a thick). Thanks for helping me with my first ever chutney!!! ♥️