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Mint Chutney Recipe

Mint Chutney

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Manjula Jain

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Mint Chutney

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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Course Chutney
Cuisine Indian
Servings 6 people

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!

Comments

13 responses to “Mint Chutney Recipe”

  1. Manitou

    Hi 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

    1. Manjula Jain

      the only reason I can think that you are using the stems of mint, use just the leafs.

  2. Rebecca Levine

    Hi 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. : )

  3. Dina Melucci

    How long will it last just kept in the fridge?

    1. Manjula Jain

      Dina, it will last 4-5 days

  4. Poomani

    I am one of manjula’s madam’s fan. very fond of her receipes. very nice & healthy

  5. Shanthi

    Thank 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.

  6. krima sheth

    Pls share videos of all bread based receipe

  7. kavita

    Tried today. came out very nice. Hing tastes good in the chutney. Thanks manjulaji.

  8. Valentines Day Gifts

    Well 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.

  9. vaishali

    –

  10. Jain

    Suggestion: 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.

    1. Manjula Jain

      Jain, Good idea, I will do next time

5 from 1 vote (1 rating without comment)

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