Mint Chutney is very versatile. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or it can be used as a spread in sandwiches - with cucumber or tomatoes and cheese (yummy!) and best of all, it plays a key part in making chaat.
Ingredients:
Mint leaves – ½ cup, packed
Onion – ¼ of a medium
Tomato – ½ of a medium
Ginger – ½” piece
Garlic – 1 clove
Green Chili – 1 or to taste
Lemon Juice – ¼ cup
Salt – ½ tsp (or to taste)
Chat Masala – ½ tsp
Sugar – ½ tsp
Method:
- In a blender, add the following – Onion, Tomato, Ginger, Garlic, Green Chili and Lemon Juice. Grind well.
- Add in the washed Mint leaves, Salt, Chat Masala and Sugar and grind again till the mixture becomes smooth and everything has blended well.
- Pour into serving dish.
- Makes about ½ cup and can be served with pakodas, Puda, chaat….
Tips:
- Be sure to use only the leaves of the Mint – discard the stalks.
- When available, add a little bit of raw green mango to the chutney for additional flavor.
- Store in the refrigerator. Mint Chutney has a shelf life of about 7-10 days.
- Mint Chutney freezes well also and can be kept for the times when Mint is not readily available.
Watch the video and learn!
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Last 5 posts in Pickles & Chutneys
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August 15th, 2007 at 4:02 am
[...] Mint Chutney - to taste [...]
January 21st, 2008 at 11:20 am
How long can it be stored in fridge?
January 21st, 2008 at 4:23 pm
Mint Chutney can be stored in the refrigerator for 1-2 weeks and in the freezer - 3 to 5 months
March 17th, 2008 at 9:44 pm
Hi Anuja & Hetal,
Can I use cilantro in prearing the chutney? If so what proportion to the mint?
Thanks in advance.
March 19th, 2008 at 12:05 am
Hi Jaya,
You can definitely use cilantro with the mint to make chutney. Since cilantro has a milder flavor than mint, you could use double the amount. There is no exact measurement. A little more or less will not affect the flavor greatly.
April 21st, 2008 at 2:56 pm
Hi Hetal & Anuja,
Can I use cilantro instead of mint with the same recipe?
April 21st, 2008 at 4:47 pm
Hi Hemisha,
You can use cilantro, but then it won’t be mint chutney. If you do, you will have to use as least double or more of it because it has a milder flavor.
April 22nd, 2008 at 4:39 am
Thank you so much:-)
July 6th, 2008 at 8:47 am
The Mint Chutney recipe was delicious. Here in Hawaii there’s not much Indian food and it was just like the one we enjoyed in San Francisco. Show me the curry rocks!
July 26th, 2008 at 10:42 pm
I tried this and it came out very good. I will make mint sandwiches for my son using this chutney. He loves it. Thanks for the recipe.
July 27th, 2008 at 6:34 am
i need some help.i think the quantity of lemon has become too much in the mint chutney how do i correct it
July 31st, 2008 at 2:36 pm
Hi Rani,
Put the chutney back in the blender and add in some more mint or cilantro and blend it well. You may need to adjust the spices a little after that.
Hope that helps.