[Indian Recipes] Mint Chutney

Mint chutney is such a fresh and flavorful condiment that pairs amazingly well with so many Indian dishes. Keep reading below for some ideas on what to serve with it. Endless possibilities!

Ingredients

Here is the pic of all the ingredients required to make a super easy, delicious mint chutney recipe. All of them are easily available. The exact amount mentioned in the recipe card below.

Ingredient Notes

- Mint leaves: Always use fresh leaves because the main flavor of the pudina chutney purely depends on the mint leaves. So discard the wilted and spoiled ones. Only use leaves and discard the stems.

- Cilantro: Same as mint leaves, you want to use fresh leaves and not wilted. Use stems and leaves both in the chutney.

- Green chilies: The amount mentioned below makes the moderate spicy chutney. Increase the amount for a more spicy taste. The spice level is totally adjustable here.
I have used Indian green chilies. You can use Serrano peppers or Jalapeno.

- Lemon juice: It is a must. Do not skip it. It acts as a preservative and keeps the chutney fresh. Also, it helps to retain the green color of the chutney. Plus adds a nice flavor.

- Chaat masala: I would not skip it. It is an important ingredient to make good tasting, flavorful mint chutney. It is easily available in any Indian grocery store.

Step By Step Photo Instructions

1) Pluck the mint leaves and discard the stems. Keep the leaves in a bowl of water for 5-10 minutes, let the dirt settle at the bottom. Then gently remove leaves, lightly squeeze to remove excess water, and add it to the blender jar. If your herbs are really muddy, then you might have to repeat the process 2-3 times. Or if your herbs are not that dirty then you can just rinse them.

2) Now for the cilantro keep the stems. But do cut and discard about ½ inch or so of dirty end stems. Similarly, keep in the water for 5-10 minutes, remove and add to blender.

3) Add rest of the ingredients (salt, sugar, green chilies, ginger, chaat masala, lemon juice, little water) into the blender jar.

4) Blend till everything is smooth. Remove it to a bowl and serve.

FAQs
Why is my mint chutney bitter?

The stems of the mint make the chutney bitter. So always discard the stems and use only mint leaves to avoid bitterness.
Can I skip cilantro?

No, you cannot. The chutney made with only mint leaves will have a very sharp and hard minty flavor. Also, sometimes only mint leaves make the chutney a slight bitter in tastes. So cilantro is used to balance the flavor and taste. You should not skip it.
How do I keep the chutney green looking?

Lemon juice helps to retain its fresh green color. Though after refrigerating, you will notice a slight discoloration on the top surface over time.

Mint Chutney Recipe (Pudina Chutney)


Mint chutney is such a fresh and flavorful condiment that pairs amazingly well with so many Indian dishes. This recipe makes around 1 cup of chutney.

Author: Kanan
Calories: 31kcal
Course: Side Dish
Cuisine: Indian

Servings 4

Ingredients
1x2x3x

▢2 cups Mint leaves loosely packed
▢1 cup Cilantro or Coriander leaves loosely packed
▢3-4 Green chili
▢½ inch Ginger
▢Salt to taste
▢1 teaspoon Sugar
▢½ teaspoon Chaat masala
▢1 tablespoon Lemon juice
▢¼ cup Water

Instructions

1. Pluck the mint leaves and discard the stems. Keep the leaves in a bowl of water for 5-10 minutes, let the dirt settle at the bottom. Similarly, add cilantro with stems in the water. Then gently remove leaves, lightly squeeze to remove excess water, and add it to the blender jar.
2. Add rest of the ingredients (salt, sugar, green chilies, ginger, chaat masala, lemon juice, little water) into the blender jar.
3. Blend till everything is smooth.

Notes

1. Adjust the number of green chilies as per your liking spice level.
2. The stems of the mint make the chutney bitter. So always discard the stems and use only mint leaves to avoid bitterness.
3. Lemon juice is a must, do not skip it. It acts as a preservative and keeps the chutney fresh. Also, it helps to retain the green color of the chutney. Plus adds a nice flavor.
4. Do not add too much water otherwise, chutney becomes runny and dilutes the flavors. So always start with little water and add more if needed. Water quantity may vary depending on how much water is held on by leaves after washing/rinsing.

This recipe and image sources are referred in website: Spiceupthecurry.com. Thanks so much!