Mint Chutney

Mint Chutney, recipe is quite adaptable and works perfectly as a tandoori dip or a sandwich spread. Mint also known as Pudina in Tamil is a very strong herb used in the right combination will compliment your dish.

This chutney is made with both Coriander and mint/pudina herb. When preparing the herbs, please ensure you use only the mint leaves, as the thick stems are not edible. But for the coriander (cilantro), both the leaves and stems can be used. I have included a picture of the ingredients used below. Always use fresh herbs. Green chillies can be substituted with dry red chilly. Taste and add lemon 1 tsp at a time as you blend.

Shelf life: this fresh chutney typically lasts three to five days in the refrigerator, always use a dry spoon for serving. For longer storage, you can freeze the chutney in small containers or ice cube trays; simply defrost it in the refrigerator for six to eight hours before you plan to use it.

Variations:

I typically use a 2:1 ratio of mint to coriander, but you can certainly use equal amounts if you want to try a different flavor profile.

If you do not have tomatoes on hand, a small piece of tamarind serves as an excellent substitute for that signature sour flavor.

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

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.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 4 People

Course: Side Dish

Cuisine: Indian

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
• Spatula or Spoon

Method

 

1. wash the leaves at least twice in water to remove dirt.
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. Store in refrigerator for up to 5 days. Use dry spoon.
8. Serve as spread on Sandwich or as dip for Tandoori chicken

Notes

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