Mint Chutney
on Sep 14, 2023, Updated Sep 21, 2023
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A vibrant Mint Chutney is the best accompaniment to all kinds of Indian snacks! Spread it on your Bombay Sandwich Toast or dunk your tandoori kebabs into a bowlful of this and enjoy that burst of fresh herby, tangy, goodness!
Green Mint Chutney (pudina chutney) is a recipe that doesn’t need any introduction. It’s THE classic Indian accompaniment and when it’s not brought to the table you have to call for it immediately. The perfect mint chutney is all about nailing the right combination of ingredients with the right measurements so that the flavor is bright and tangy without being too bitter or sour.
The recipe is super easy and I love making this mint sauce fresh every other week so that we always have a batch at home. Nothing beats it!
Quick Walk Through: Mint Chutney
Ingredients You’ll Need To Make Mint Chutney
While it’s called mint chutney, this condiment is made with both mint and coriander as herbs, along with some aromatics and spices.
- Mint leaves: Only leaves, make sure to discard the stems as they are quite bitter!
- Coriander leaves: Only leaves and tender stems
- Green chili: for the spicy kick
- Ginger, Garlic, Onion: the classic aromatics for a pungent pop of flavour
- Hung Curd: I prefer to use hung curd over our ghar ki dahi because it’s richer and makes our mint sauce restaurant-style creamy
I also add chaat masala, jeera powder, salt, and some sugar to add a stronger depth of flavour to the pudina chutney which really makes a difference, don’t skip this!
Frequently Asked Questions
In the refrigerator, mint chutney can last for up to 7 to 10 days if stored in an airtight container. However, you can also make a large batch and freeze half of it. That way, this mint chutney will easily last in the freezer for up to 6 months.
Over blending mint chutney can cause it to become bitter. So make sure to grind it just it’s smooth and no more. Also, make sure to discard the stems, and wilting, dark green leaves (use only fresh, tender green leaves) as they tend to be really bitter.
Top Tricks to make the perfect Mint Chutney
- Don’t add curd to the blender along with all the other ingredients or the chutney can get really watery. Instead whisk the green chutney into whisked hung curd for a smooth, creamy consistency
- Feel free to swap hung curd with greek yogurt if you don’t have the time. It gives the same results!
- Try to use fresh, tender leaves to make this chutney. Wilted, drying or rotten leaves can reduce the shelf life of this recipe, make the chutney taste bitter, as well as prevent that bright green color
- Wash the mint and coriander leaves in ice cold water to preserve their freshness and that bright green color
- Even though this isn’t necessary, I would recommend storing this chutney in a glass jar as opposed to plastic ones. That’s because glass jars prevent odors from the fridge from seeping into the food. Plus, if the plastic container isn’t of good quality, then this green chutney can permanently stain it
- Discard the stem and use just mint leaves to make this chutney. Mint stems tend to be to woody and bitter, which can really hamper the taste of this chutney
- When grinding the chutney, add water in small increments. Add tablespoon at a time, blend, check and add more if needed
Accompaniment Ideas
- Lather this fresh mint chutney up over layers of my Bombay Sandwich Toast
- Or… dunk these Crispy Vegetable Pakoras and Paneer Pakodas into it
- Or… serve the sauce along with these Hara Bhara Kebabs and Tandoori Prawns
- Or just eat it fresh with some butter on bread for the best snack there is!
Bookmark this recipe to come back to every week when it’s time to make that fresh mint chutney batch, because trust me — you make this once and it’ll be a ritual for a lifetime!
Send me your photos over on my Instagram @my_foodstory to show me what you served this with and we’ll add your pairing suggestions to this blog post!
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Mint Chutney (Pudina Chutney)
Ingredients
- 1.5 cups Mint leaves, stem discarded
- 1 cup Coriander leaves, hard stem discarded
- ½ Green Chilli
- ½ tsp chopped Ginger
- 2 small Garlic Cloves, if big in size use 1
- ¼ small Onion, roughly cut
- ¼ teaspoon Jeera Powder, cumin powder
- ½ tsp Chaat Masala
- ¾ tsp Sugar
- ¼ tsp Salt
- ¾ cup Hung Curd, whisked (sub with greek yogurt)
Instructions
- Add everything except curd to a blender and blend till smooth.
- Add the blended mixture to the whisked curd and mix well. Mint chutney is ready!
Notes
- Don’t add curd to the blender along with all the other ingredients or the chutney can get really watery. Instead whisk the green chutney into whisked hung curd for a smooth, creamy consistency
- Feel free to swap hung curd with greek yogurt if you don’t have the time. It gives the same results!
