Mint Chutney

Name: Mint Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving
Ingredients: 2 to 3 green chilies; 1 cup packed fresh mint leaves; 1 cup packed cilantro; 1/4 tsp salt; 1/4 tsp sugar; 2 tsp or more lemon juice; 1/2 tsp apple cider or white vinegar or use more lemon juice; 2 small cloves of Garlic; 1/2 inch piece of ginger; 1/4 cup water; 1/4 tsp chaat masala

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
4
Course
Condiments
Cuisine
Indian, Vegan, gluten-free

Mint Chutney

Danielle Hudson

Report

Easy Mint Chutney. Indian Mint Cilantro Chutney to serve with Snacks, Samosa, Chaat, pakoda /fritters, potato cutlets and more. Pudina chutney. Vegan Gluten-free Recipe

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

2 to 3 green chilies remove seeds to adjust heat if needed
1 cup packed fresh mint leaves
1 cup packed cilantro pack it really well or use 2 cups lightly packed
1/4 tsp salt
1/4 tsp sugar
2 tsp or more lemon juice
1/2 tsp apple cider or white vinegar or use more lemon juice
2 small cloves of Garlic optional - for garlic mint chile chutney
1/2 inch piece of ginger optional - for ginger mint chutney
1/4 cup water
1/4 tsp chaat masala optional or 1/4 tsp Indian Suphur salt (kala namak)

Add to Shopping List

Instructions

Blend everything until smooth. Taste and adjust salt, spice and lemon. add more chilies for spice if needed and blend again. Refrigerate for upto 5 days. Freeze in small airtight container for upto 3 months. Thaw and use.
You can add a Tbsp of non dairy yogurt, peanuts or coconut flakes to make a thicker chutney. Use this chutney in these rolls, as a side, with cutlets, tikka, grilled veggies, or as a salad dressing.