Mint Chutney
Updated: Nov 25, 2021
Mint Chutney or Pudina Chutney: a versatile multi-use Indian condiment that goes with everything and perks up the flavour of literally every snack or meal.
This recipe of mint chutney makes delicious chutney sandwiches, by itself or layered with tomato and cucumber slices.
Serve this spicy mint chutney with samosa, kothimbir vadi, dhokla, urad dal kachori, bhajjis or pakoras, besan ka puda… or simply as chip dip!
When you want to substitute the regular pickles in your Indian meal, a little pudina chutney with simple moong dal and chawal tastes refreshing!
Make a dip to go with these Lobia ki Shami Kebabs, Tandoori Chicken Drumsticks and Reshmi Chicken Tikka by mixing equal portions of mint chutney and hung curd / yoghurt. Pudina chutney makes for a quick marinade for this recipe of Mint Chicken Kebabs.
Use mint chutney and spices to make your own delectable Pani Puri water at home.
This recipe of mint (pudina) chutney is naturally gluten free, vegan and vegetarian.
If you'd like to explore more Indian Condiments, these are a few of my recommendations.
Sirke Wale Pyaz (pickled onions)
Thecha (green chilli and garlic chutney
And now for this effortless mint (pudina) chutney recipe.
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Time taken: 5 minutes*
*add 15 minutes for prep, incase
Ingredients to make Mint Chutney
2 cups fresh mint leaves
1 cup fresh coriander, with stalk
5-6 green chillies
1 inch piece ginger, roughly chopped
1 tsp white vinegar or juice of one lime
1 tsp sugar or 1 inch piece of jaggery finely chopped
Salt to taste
1-2 tbsp water, to help with the grinding process
Method of making Mint Chutney
Place all the ingredients in a grinder and grind to a fine paste / chutney. Taste and adjust flavours.
I usually prefer to fine grind the tougher ingredients first i.e. the ginger, green chillies go in first. Next the coriander stalks. And finally the mint leaves and coriander leaves with sugar, salt and lime juice or vinegar.
Remember, the fresher your ingredients are the better your Mint Chutney will taste. I prefer to use coriander stalks as well in my recipe for flavour, you could use only coriander leaves if you like.
You could also add a handful of roasted peanuts while grinding the ingredients of mint (pudina) chutney, for additional texture.
When seasonally available, I use amla / Indian gooseberry (use 2 amla for this recipe) instead of lime juice / vinegar – adds flavour and texture to pudina chutney.
And when raw mangoes are in season, I make this recipe of Raw Mango & Mint Chutney.
View other Indian condiments' recipes and visit the appetisers section for small plates recipes / snack ideas to serve the mint chutney with.
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