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    Home » Recipe Pages

    Mint Chutney Recipe

    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

    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 | VeganRicha.com

    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. 

    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 | VeganRicha.com
    Print Recipe
    5 from 5 votes

    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
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Condiment
    Cuisine: Gluten-free, Indian, Vegan
    Servings: 4
    Author: Vegan Richa

    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.

    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 | VeganRicha.com

    Reader Interactions

    Comments

    1. Meeta

      September 07, 2022 at 5:13 am

      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.

      Reply
      • Richa

        September 26, 2022 at 11:04 pm

        Thanks!

        Reply
    2. Liz

      February 26, 2022 at 6:28 am

      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!!! ♥️

      Reply
    3. Mir

      February 14, 2021 at 9:33 am

      I doubled the mint and cilantro and yet the water as excessive. The taste, unfortunately a waste of two fine herbs .

      Reply
      • Richa

        February 15, 2021 at 4:47 am

        You really have to pack the herbs in. I don’t know why the water was excessive. It’s just a 1/4 cup. You can add half an avocado to thicken the chutney as well

        Reply
        • Lionel M Olfus

          July 18, 2021 at 8:44 am

          I recommend not adding water in the beginning of the process. Why? Because the mint, cilantro, lemon juice, ginger and garlic create enough liquid when processed

          Reply
      • Walter Singh

        September 02, 2021 at 6:05 am

        Good 👍👍👍👍👍👍

        Reply
    4. Lisa

      July 10, 2020 at 8:03 am

      Hello, Richa, thanks so much for this recipe. I have so much mint growing on my patio; don’t know why, but until now I didn’t even think of making my own mint chutney!?! I’m going to try it for sure, as I’m a huge fan.

      Could you tell me what is the other sauce in the photo above–the one with the curry leaves & mustard seeds on top? That also looks like something I want to eat. 🙂

      Reply
      • Richa

        July 10, 2020 at 9:37 am

        That picture it’s from my first book and the sauces recipes are in the book. There’s a coconut chutney, and the chili garlic coconut chutney

        Reply
        • Lisa

          July 10, 2020 at 10:23 am

          Haha, thanks, I have the book, I will check it. Looked up your masala chai recipe just this morning but forgot the chutneys were in there!

          Reply
    5. Kathleen

      June 05, 2020 at 10:29 am

      Could lemon balm be substituted for the mint?

      Reply
      • Richa

        June 06, 2020 at 10:26 pm

        InDon’t know.

        Reply
      • Lionel M Olfus

        July 18, 2021 at 8:47 am

        yes lemon balm can be substituted for both mint or cilantro to create a variation of the recipe. I also recommend dried sassafras leaves from a sassafras tree as an alternative.

        Reply
    6. Tricia

      May 12, 2020 at 5:47 pm

      Love the flavour however mine is too runny (maybe too much water) how can I thicken please.

      Reply
      • Richa

        May 13, 2020 at 3:40 pm

        You can blend in more mint and cilantro or add some mashed potato and mix it

        Reply
      • Lionel M Olfus

        July 18, 2021 at 8:48 am

        don’t incorporate water in this recipe. The herbs, juices and root vegetables produces enough liquid

        Reply
    7. Nicole

      February 15, 2020 at 9:52 am

      Hi, can I use a different masala mix in place of the chaat or blend/make my own chaat masala approximation from whole and powdered spices (if so do you have a recipe)?

      Reply
      • Richa

        March 08, 2020 at 2:57 pm

        You can use some cumin and kala namak (Indian sulphur black salt). For chat masala recipe, see it in my first book.

        Reply
    8. Sandie

      October 14, 2019 at 1:24 am

      I am confused. It says cooking time 5 mins but cooking is not mentioned in the instructions.

      Reply
      • Richa

        October 14, 2019 at 11:58 am

        its for the blending time or any active time in the kitchen.

        Reply
        • Sandie

          October 14, 2019 at 1:47 pm

          Thank you. I will be making it this weekend.

          Reply
      • Kayla

        December 04, 2021 at 3:29 pm

        What kind of green chili’s do you use? Thai? Jalapeño? Serrano?

        Reply
        • Richa

          December 04, 2021 at 10:48 pm

          Serrano

          Reply
    9. Jihad Bilal

      September 29, 2019 at 1:44 pm

      5 stars
      Made it to go with Hyderabadi chicken biryani. Very good and easy to make. Keep those recipes coming… Thanks!!

      Reply
    10. Julie

      August 05, 2019 at 3:45 pm

      5 stars
      So delicious!! Thank you for sharing your talent!

      Reply
    11. Cynthia

      February 22, 2019 at 4:55 pm

      5 stars
      Made this today. It was soooo yummy! Thank you for creating this delicious chutney.

      Reply
    12. Mae Conte

      February 18, 2019 at 11:11 am

      5 stars
      Excellent chutney! I want to put it on everything!

      Reply

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