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.
Recipe Card
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
Servings: 4
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.
Anne
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.
Smivvy
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.
Meeta
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.
Richa
Thanks!
Alexandra Colacito
Can you freeze this?
Richa
Yes
Liz
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!!! ♥️
Mir
I doubled the mint and cilantro and yet the water as excessive. The taste, unfortunately a waste of two fine herbs .
Richa
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
Lionel M Olfus
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
Walter Singh
Good 👍👍👍👍👍👍
Lisa
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. 🙂
Richa
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
Lisa
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!
Kathleen
Could lemon balm be substituted for the mint?
Richa
InDon’t know.
Lionel M Olfus
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.
Tricia
Love the flavour however mine is too runny (maybe too much water) how can I thicken please.
Richa
You can blend in more mint and cilantro or add some mashed potato and mix it
Lionel M Olfus
don’t incorporate water in this recipe. The herbs, juices and root vegetables produces enough liquid
Nicole
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)?
Richa
You can use some cumin and kala namak (Indian sulphur black salt). For chat masala recipe, see it in my first book.
Sandie
I am confused. It says cooking time 5 mins but cooking is not mentioned in the instructions.
Richa
its for the blending time or any active time in the kitchen.
Sandie
Thank you. I will be making it this weekend.
Colin
Think I might add a little minced onion!
Kayla
What kind of green chili’s do you use? Thai? Jalapeño? Serrano?
Richa
Serrano
Jihad Bilal
Made it to go with Hyderabadi chicken biryani. Very good and easy to make. Keep those recipes coming… Thanks!!
Julie
So delicious!! Thank you for sharing your talent!
Cynthia
Made this today. It was soooo yummy! Thank you for creating this delicious chutney.
Mae Conte
Excellent chutney! I want to put it on everything!