Mint Chutney

Mint Chutney is a quite adaptable recipe that works beautifully as a tandoori dip, appetizer accompaniment, or sandwich spread. Mint, also known as Pudina in Tamil, is a strong, fragrant herb, and when used in the right combination, it adds a bright, refreshing flavor that complements many dishes.

This chutney is made with both coriander and mint, giving it a balanced taste and vibrant green colour. When preparing the herbs, use only the mint leaves, as the thick stems are not suitable for blending. For coriander (cilantro), both the leaves and tender stems can be used, which helps create a smoother chutney and adds extra flavor.

Tip: Always use fresh herbs for the best colour and aroma. Green chilies can be substituted with dry red chilies, and add lemon juice 1 teaspoon at a time as you blend so you can adjust the sourness easily.

Shelf life: This fresh chutney typically lasts three to five days in the refrigerator. Always use a dry spoon when serving to keep the chutney fresh for longer. For extended storage, you can freeze the chutney in small airtight containers or ice cube trays. When you are ready to use it, simply defrost it in the refrigerator for six to eight hours so the chutney returns to its smooth texture.

Variations:

I typically follow a 2:1 ratio of mint to coriander, which gives the chutney a stronger mint flavor. You can also use equal amounts of both herbs if you prefer a milder, more balanced taste.

If you do not have tomatoes on hand, a small piece of tamarind works as an excellent substitute and adds that familiar sour note. Green chilies can be swapped with dry red chilies for a slightly different heat and color.

Serving Suggestions

• Serve as dip for Samosa or Tandoori chicken or Paneer.
• Serve as spread for Sandwich. Try it on Hot Tuna Sandwich or a cold Cucumber Sandwich

coriander chef’s

Mint Chutney

Mint Chutney, made with mint and coriander leaves. It is quite adaptable and works perfectly as a tandoori dip or a sandwich spread.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 4 People

Course: Side Dish

Cuisine: Indian

Calories: 60

Ingredients Equipment Method Notes

Ingredients

  

• Mint/Pudina leaves – 1/2 cup tightly packed
• Cilantro/Coriander leaves – 1/4 cup tightly packed
• Tomato – 1 medium size
• Green chilies – 2 to 3
• Garlic – 4 small or 2 big cloves
• Ginger – 1 inch optional
• Lemon / Lime juice – 1Tbsp and more to taste
• Sugar – 1 pinch
• Salt – to taste
• Water – 1 or 2 splashes

Equipment

• Blender
• colander

Method

 

1. wash the leaves verywell in water to remove dirt. Then run water through a colander and let drain
2. Cut tomato to big chunks and add to the blender. (See Notes)
3. Except water add everything else in the blender.
4. Scrape the sides with a spatula or spoon and blend
5. Add a splash of water to grind it to a smooth paste.
6. Taste and add lemon 1 tsp at a time as you blend
7. Transfer to a dry bowl and add salt as needed
8. Store in refrigerator for up to 5 days. Use dry spoon.
9. Serve as spread on Sandwich or as dip for Tandoori chicken

Notes

• Always add tomato first in the blender, liquid in the tomato will be mostly enough to get a smooth paste.
• Using fresh herbs will keep the chutney fresh longer.
• Recipe can be doubled. 
• Left over can be freezed in ice cube trays. Defrost in refrigerator overnight before use. Use  in 24 hours.