Mint chutney is a simple Desi side dish that can add flavor to nearly any meal. It is fresh, spicy, and slightly acidic. Its cool flavor combines well with spicy cuisine, whether it’s served with hot samosas, pakoras, kebabs, BBQ, or biryani.
Fresh mint, coriander, green chilies, lemon, and a few simple seasonings are used in this simple greenΒ chutney recipe. The finest aspect? It just takes ten minutes to prepare and involves no cooking.
You can easily make chutney at home even if you have never made it before by following the comprehensive instructions below.
Mint Chutney Recipe
Prep Time: 10 minutes
Cooking Time: None
Difficulty: Easy
Servings: 1 small bowl
Ingredients
fresh mint leaves;1 cupΒ
fresh coriander leaves;1 cupΒ
green chilies;1β2
garlic clove;1 small
fresh lemon juice;2 tablespoonsΒ
roasted cumin powder;Β½ teaspoon
salt, or to taste;Β½ teaspoonΒ
black salt (optional);ΒΌ teaspoonΒ
cold water;2β4 tablespoons
How to Make Mint Chutney Step by Step
Prepare the Mint
Remove the fresh mint leaves from their stems. Remove the thick stems since they may cause the chutney to become rather bitter or fibrous. A few soft stems are acceptable.Throw away any damaged, black, or yellow leaves.
Prepare the Coriander
Take out the coriander’s damaged leaves. The thin coriander stems are soft and flavorful, so you don’t have to cut them all off.If necessary, roughly chop the coriander so that it will fit into your blender.
Wash the Herbs Properly
Gently stir the coriander and mint with your hands in a big bowl of clean water. This aids in clearing the sand and dirt that are concealed between the leaves.After removing the herbs from the water, do the same with fresh water until they are fully clean.Make sure to thoroughly drain them. Your mint chutney may get runny if you leave too much water on the herbs.
Add Everything to the Blender
In a blender, combine the mint, coriander, green chilies, garlic, lemon juice, cumin powder, salt, and black salt.Just two tablespoons of cold water should be used at first.Avoid adding all of the water at once. The chutney can become quite thin if you use too much water, but you can always add more later.
Blend the Chutney
Blend until everything is bright green and silky. Add one tablespoon of cold water at a time if the mint chutney is too thick. Blend once more until the consistency is smooth and somewhat thick.
Taste and Adjust
Before serving, taste the chutney.
Not hot enough? Add one more green chile.
More tang is needed? Pour in a small amount of lemon juice.
Does it taste bland? A tiny pinch of salt should be added.
Is it too thick? Blend once more after adding one tablespoon of water.
Your fresh mint chutney is ready to serve after the flavor and consistency are perfect!
What to Serve With Mint Chutney
Samosas, pakoras, chaat, aloo tikki, seekh kebabs, chicken tikka, BBQ, paratha, sandwiches, wraps, and biryani all pair well with chutney.One of the simplest and tastiest Desi combos, in my opinion, is a bowl of fresh green chutney with hot samosas and chai.
FAQs
Using too many thick mint stems or old mint leaves can contribute to bitterness. Use fresh leaves and balance the chutney with coriander, lemon and salt.
Yes. However, coriander balances the strong flavor of mint and gives the chutney a smoother, more traditional green chutney taste.
Yes. Pudina means mint, so pudina chutney is another common name for mint chutney.
Yes. Start with half or one green chili. You can always add more after tasting.
Final Thoughts
It’s really easy to make fresh chutney at home. In just ten minutes, you can make a tasty Desi chutney with mint, coriander, green chilies, lemon, and a few simple seasonings.
Serve it fresh with your favorite Desi dish, such as crispy samosas, pakoras, kebabs, or BBQ. Don’t be shocked if the small bowl of green chutney goes missing first!