Mint Chutney - Indian Condiment
Mint chutney is a delicious condiment, blend of mint and cilantro combined with spices. Most Indian snacks are incomplete without chutney. Chutney also tastes great with a main meal. Try using mint chutney as a spread for your sandwiches - it tastes great!
Ingredients
- 1 cup packed mint (podina) leaves all the stems removed
- 1 cup packed Cilantro (hara dhania)roughly chopped
- 2 tbsp green chilies chopped (adjust to taste)
- 2 tbsp lemon juice (adjust to taste)
- 1/2 inch ginger chopped
- 1 tbsp salt (adjust to taste)
- 2 tbsp sugar
- Pinch of asafetida (hing)
- Approx. 3 tbsp water use as needed
Instructions
- Blend all ingredients, except the mint and cilantro, into a paste. Add mint and cilantro, a little at a time, and blend until smooth. Add water as needed.
- Taste and adjust salt, green chilies, or lemon juice as desire.
- Taste great with samosa, vegetable pakoras....
Notes
Suggestions
You can make mint chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of mint chutney as needed.
Tried this recipe?Let us know how it was!
Manitou
July 13, 2019 at 8:05 amHi Manjula, thank you for your great many recipes, I have tried so many and my family and I are delighted with the results. We are great fans of yours.
However, for some reason I do not understand, it is the 3rd time I am trying this mint chutney and it always comes out bitter. I have tried reducing the salt, increasing the sugar …. and still it remains bitter.
I guess the only cause could be the mint or the coriander. They both come from Morocco 🙂
Would you have another thought ?
Thank you , Kind regards
Manjula Jain
July 20, 2019 at 12:53 amthe only reason I can think that you are using the stems of mint, use just the leafs.
Rebecca Levine
March 17, 2019 at 3:39 pmHi Manjula. I just discovered you. I can’t wait to try your recipes. You really come across as a very warm, nice person. Thank you so much for sharing your recipes, your techniques, the Indian names for ingredients and your hints. The most amazing thing is you can wear such beautiful blouses, without an apron, while cooking! I guess it is your calm way of cooking that you don’t splatter green, or flour, or whatever all over yourself. Something else for me to learn. : )
Dina Melucci
March 27, 2018 at 11:21 amHow long will it last just kept in the fridge?
Manjula Jain
March 29, 2018 at 9:35 pmDina, it will last 4-5 days
Poomani
August 21, 2015 at 11:07 pmI am one of manjula’s madam’s fan. very fond of her receipes. very nice & healthy
Shanthi
March 20, 2015 at 10:01 amThank you for the recipe. I’ve always seen my mother adds grated coconut and grind together. But my husband don’t seems to be liking the coconut. Hence, I came out to check the recipe and found you don’t use it as well.
krima sheth
December 13, 2014 at 7:44 amPls share videos of all bread based receipe
kavita
December 9, 2014 at 8:03 pmTried today. came out very nice. Hing tastes good in the chutney. Thanks manjulaji.
Valentines Day Gifts
December 9, 2014 at 9:52 amWell It’s been quite awesome idea for making the mint chutney. Really your method is very easy for making this chutney. Thanks for your sharing this.
vaishali
December 4, 2014 at 2:55 am–
Jain
December 3, 2014 at 11:39 pmSuggestion: Rather than freezing in ice cube trays (which are hard to clean afterward), I freeze chutneys and pesto in a thin layer in quart-size freezer bags. It takes up very little room in the freezer. It’s quick and easy to break off as much as you need, and it thaws much more quickly since it’s thinner.
Manjula Jain
December 6, 2014 at 1:06 amJain, Good idea, I will do next time