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mint chutney served in a white bowl with a spoonful of chutney being taken out
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Mint Chutney (Pudina Chutney)

A fresh, tangy chutney that's really refreshing and pairs really well with Indian snacks, kebabs, tikkas and tandoori items. Also great drizzled on shawarma, sandwiches and salads.
Prep Time10 minutes
Total Time10 minutes
Course: Dips, Dressings & Sauces
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Vegetarian
Servings: 6 people
Author: Richa

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

  1. 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
  2. Feel free to swap hung curd with greek yogurt if you don’t have the time. It gives the same results!

Nutrition

Calories: 31kcal | Carbohydrates: 4g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg