Mint chutney recipe

Mint chutney recipe

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

  1. Rinse 2 cups of packed mint leaves very well in water. Also, rinse 1 or 2 green chillies and 1 inch of peeled ginger.
  2. Then add mint leaves to a grinder jar.
  3. Take garlic, chilli, ginger, sugar, and salt into the small chutney jar in a grinder or food processor.
  4. Add ½ teaspoon chaat masala, ½ teaspoon lemon juice, and salt as per taste.
  5. Add 1 or 2 tablespoons of water and grind to a smooth consistency. Do not add too much water while grinding.
  6. Remove the chutney to a bowl or a small jar.
  7. 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.


  • 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.


  • 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.


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

Mint chutney recipe

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