Mint Chutney Recipe (Pudina Chutney)

I harvested a lot of mint from my backyard yesterday. It gives me immense joy to use veggies and herbs that I have grown myself, and mint is one herb that is very versatile. I use it to make Pudina Rice, Masala Chaas, Jaljeera, etc. This mint chutney is also very often made, as everyone in my home loves it.

About Mint Chutney

Mint Chutney (Pudina Chutney) is an Indian accompaniment made with fresh mint leaves, cilantro, and a few other ingredients. It comes together quickly and pairs well with Indian appetizers, snacks, and meals.

How To Make Pudina Chutney

Preparation

Step 1: Start by cleaning the mint and cilantro. You need 1 cup of mint (packed) and ½ cup of cilantro (packed).

Discard the thick stems of mint, keeping only the leaves and tender stems. You can keep the cilantro stems.

Wash them well 2-3 times with water to remove dirt. Drain well.

Make The Chutney

Step 2: Add the following ingredients to a blender jar.

• 1 cup mint leaves (packed and rinsed)
• ½ cup cilantro (packed and rinsed)
• 1-2 cloves garlic (peeled)
• 2 teaspoon chopped ginger
• 2 teaspoon chopped green chilies
• ½ teaspoon roasted cumin powder
• 2 tablespoon lime juice
• ½ teaspoon salt
• 2 tablespoon water

Step 3: Blend to make a smooth chutney. Scrape the sides of the jar a few times while making the chutney.

Step 4: Transfer the chutney to a glass container and secure the lid. Refrigerate for 2-3 days. Use as required.

Serving Suggestions

Mint chutney can be served with dal, sabzi, roti, and rice meals. You can also serve it with stuffed parathas, pulao, and biryani.

Serve it as a dip with snacks such as Paneer Pakora, Tandoori Chicken, grilled vegetables, kabab, Samosa, kachori, etc.

You can also top your chaat recipes, such as Ragda Pattice, Sev Puri, Dahi Puri, Bhel Puri, etc, with this green chutney.

Use it as a spread on your sandwiches, Paneer Kathi Roll, wraps, burgers, hot dogs, and more.

Serve it with your South Indian breakfast, such as dosa, idli, Paniyaram, uttapam, Rava Upma, etc. I also like to serve it on the side with my breakfast of Poha.

Include it in your Buddha bowls or use it as a salad dressing.

You can also add some yogurt for a light green version of this mint chutney. Due to the addition of yogurt, it becomes creamier. But the shelf life of this chutney decreases when you add yogurt to it. So you can make this chutney without yogurt and whisk in fresh yogurt whenever you want to eat it.

Storage Suggestions

Pudina chutney can be stored in an airtight container in the fridge for 2-3 days. Always use a clean spoon when removing the chutney from the container.

You can freeze the chutney in ice cube trays for up to 2 months. Pop out one cube, thaw it, and use it.