Try this 5-minute mint chutney that will be a great accompaniment to your stuffed parathas, pakoras, biryanis, and chaat. This Indian chutney is refreshing, flavorful, and delicious (vegan, gluten-free).
Like to serve a chutney with your everyday meals? Then I have some more refreshing, quick, and easy Indian chutney recipes for you – Dahi Chutney, Garlic Chutney, Tamarind Chutney, Raw Mango Chutney, Tomato Chutney, and Guava Chutney.
About This Recipe
I believe that a simple and flavorful condiment can really oomph up your meals. And therefore, you will always find this mint chutney or pudina chutney sitting in my fridge, especially in summers when the market is flooded with fresh mint.
Mint chutney just takes 5 minutes to make. Serve this super versatile chutney together and serve it with appetizers, or with your Indian-style meals.
This pudina chutney apart from fresh mint has a lot of other ingredients such as cilantro, coconut, green chilies, lime juice, etc, that adds a spicy and tangy taste to it and also adds to the texture of this chutney.
This Mint Chutney is,
- Gluten Free (avoid ghee)
- Spicy & Tangy
- Easy + Quick
- Bursting with flavours
Mint & Cilantro – This chutney is prepared with a combination of fresh mint and coriander (cilantro) leaves. For the best flavor and taste, opt for fresh and green leaves, and not the black and wilted ones.
Pluck the leaves from the stem and wash twice or thrice to remove all the possible dirt before using them to make chutney.
Cilantro is used along with mint, as only mint can be a little overpowering and might not suit everyone’s taste palates.
Coconut – Grate the fresh coconut and use it in the chutney too. This is optional, but it does add a great flavor and also improves the texture of the chutney. To save time, you can buy grated coconut from the market. You will find it in the freezer section of the Indian aisle.
Green Chillies – Add a little spiciness with green chilies. You can adjust the number of green chilies depending on how spicy you want the chutney to be. Use any chili that is available to you. Jalapeno or Habanero peppers work great in this recipe.
Lime Juice – To subside the spicy taste from green chilies and give a delicious tang to the chutney, add in some lime juice.
Others – Other ingredients that are used to make it more delicious include cumin seeds, asafoetida (hing), garlic, ginger, salt, and water. Avoid asafoetida for a gluten-free version.
You can also add some roasted peanuts or chana dal while grinding.
How to make Mint Chutney?
Start by cleaning the mint and cilantro. We need 1 cup of mint (packed) and 1 cup of cilantro (packed).
Discard the thick stems and keep the leaves and tender stems. Wash them well 2-3 times with water to get rid of any dirt in the leaves. Drain well and add them to the medium jar of a blender.
Add ½ cup grated fresh coconut, 1 teaspoon cumin seeds, ¼ teaspoon asafoetida, 2 whole peeled garlic cloves, 2 teaspoon chopped ginger, 2 teaspoon chopped green chili, salt to taste, 2 tablespoon lime juice, and ¼ cup water to the jar.
Blend to make a smooth chutney. Keep scraping the sides of the jar while making the chutney. Transfer the chutney to a glass container with a lid and refrigerate for 2-3 days. Use as required.
Mint chutney can be served as a condiment with your everyday meals of dal, sabzi, and roti/rice. You can also serve it with stuffed parathas, pulao, and biryani.
Serve it as a dip with snacks such as pakora, tandoori/grilled meat, and vegetables, kabab, samosa, kachori, etc. You can also top your chaat recipes with this green chutney such as ragda pattice, sev puri, dahi puri, bhel puri, etc.
Use it as a spread in your sandwiches, kathi rolls, wraps, burgers, hot dogs etc.
Serve it with your South Indian breakfast such as dosa, idli, paniyaram, uttapam, upma, etc. I also like to serve it on the side with my breakfast of poha.
Include it in your buddha bowls or use as a dressing for your salads. Yum, right?
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 just make this chutney without yogurt, and whisk in fresh yogurt whenever you want to eat it.
As this chutney has fresh coconut, it will last for 2-3 days in the fridge in an airtight container. In case you do not add fresh coconut, then it will easily last for about a week. Always use a fresh and clean spoon, while taking out 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.
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Mint Chutney Recipe
- 1 cup mint (packed)
- 1 cup cilantro (packed)
- ½ cup grated fresh coconut
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 2 whole peeled garlic cloves
- 2 teaspoons chopped green chilies
- 2 teaspoons chopped ginger
- salt (to taste)
- 2 tablespoons lime juice
- ¼ cup water
- Start by cleaning the mint and cilantro. We need 1 cup of mint (packed) and 1 cup of cilantro (packed).
- Discard the thick stems and keep the leaves and tender stems. Wash them well 2-3 times with water to get rid of any dirt in the leaves. Drain well and add them to the medium jar of a blender.
- Add ½ cup grated fresh coconut, 1 teaspoon cumin seeds, ¼ teaspoon asafoetida, 2 whole peeled garlic cloves, 2 teaspoon chopped ginger, 2 teaspoon chopped green chili, salt to taste, 2 tablespoon lime juice, and ¼ cup water to the jar.
- Blend to make a smooth chutney. Keep scraping the sides of the jar while making the chutney. Transfer the chutney to a glass container with a lid and refrigerate for 2-3 days. Use as required.
Did you make this recipe? Let me know!