Mint Chutney is a deliciously spicy condiment prepared from fresh mint leaves, coriander leaves, ginger, and garlic. A must-try addition to Indian food like samosas, chaat, kebabs, and sandwiches is this no-cook mint-cilantro chutney. This Indian green sauce can be customized with only basic ingredients
Use this Indian chutney as a condiment or dip with enticing culinary dishes as paneer tikka dry, khaman dhokla, samosa, kachori, sandwiches, etc. to enjoy the heavenly flavour.
Ingredients for mint chutney
- 2 cups mint leaves (pudina)
- 1 to 2 green chilies
- 2 garlic cloves
- 1-inch ginger – chopped
- 1 teaspoon sugar (optional)
- ½ teaspoon lemon juice
- ½ teaspoon chaat masala – or add as per taste
- salt as required
- 2 tablespoons water or add as needed for grinding
Instructions for mint chutney
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Rinse 2 cups of packed mint leaves very well in water. Also, rinse 1 or 2 green chillies and 1 inch of peeled ginger.
- Then add mint leaves to a grinder jar.
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Take garlic, chilli, ginger, sugar, and salt into the small chutney jar in a grinder or food processor.
- Add ½ teaspoon chaat masala, ½ teaspoon lemon juice, and salt as per taste.
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Add 1 or 2 tablespoons of water and grind to a smooth consistency. Do not add too much water while grinding.
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Remove the chutney to a bowl or a small jar.
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Chutney is ready. Enjoy right away or freeze for later.
Serving suggestions
Serve it as a condiment or store it in an airtight container in the refrigerator to use it as and when required. You can store and use it for up to 3-4 days.
Serve mint chutney with snacks like a vegetable cutlet, bread pakoda, french fries, cheese balls, kabab, paneer tikka, etc.
If not serving straight away, refrigerate it in an airtight steel box.
Tips
- Make sure the mint leaves are fresh and not wilted or stale.
- Add 3 tablespoons water to make chutney for bhel puri or samosa chaat.
- To make a spicy chutney add more green chillies.
- Add 1/2 cup fresh grated coconut in step-1 to make mint chutney for dosa.
- Grind or blend the mint leaves and other ingredients finely.
- You can easily scale both the recipes to make a big batch.
- Do not add too much water and make a thin chutney.
Variations
- Tamarind – If using tamarind, soak in ¼ cup hot water for 10 minutes. Run it through a sieve to filter out the juice.
- Onion – In North India, it is common to add a little onion to the chutney. In this quantity, I would add ¼ cup of chopped onion.
- Water: Use water sparingly, as you don’t want the chutney to be watery.
- Yogurt – In restaurants, mostly you always see the yogurt version of this chutney. It reduces the spiciness and adds a refreshing touch to the chutney.
- Grated Coconut or Roasted Peanuts– This adds a thick texture to the chutney. If you want to use chutney to make sandwiches, coconut is a great addition. Add ⅓ cup of either to this recipe.
Nutrition
| Calories | 211 cal |
| Fat | 12 g |
| Proteins | 19 g |
| Sodium | 122 mg |
| Potassium | 410 mg |
| Carbohydrates | 5 g |
| Vitamin A | 31oUI |
| Vitamin C | 7 mg |
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