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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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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?
[Reply]
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
[Reply]
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.
[Reply]
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.
[Reply]
April 21st, 2008 at 2:56 pm
Hi Hetal & Anuja,
Can I use cilantro instead of mint with the same recipe?
[Reply]
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.
[Reply]
April 22nd, 2008 at 4:39 am
Thank you so much:-)
[Reply]
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!
[Reply]
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.
[Reply]
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
[Reply]
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.
[Reply]
September 21st, 2008 at 7:35 am
thank you very much for your sugeestion .i love all your recipes.
[Reply]
October 25th, 2008 at 4:47 am
Hi Anuja & Hetal,
I’m in love with cooking thanks to the 2 of you.
One Q; how to download your videos on to my ipod??
[Reply]
January 16th, 2009 at 4:30 am
hi,
I tried mint chutney but there was lot of odour of mint, I had to add coconut to reduce the odour. I tried exactly the same recipe in the beginning but i was not so much happy with taste. I didnt add more tomato may be 1/4 was that the reason.How do i reduce that particular mint odour.
Thanks
[Reply]
January 16th, 2009 at 7:31 pm
Hi Leena,
If you are not a mint fan, you can make this chutney with coriander leaves (cilantro) and then add just a few mint leaves in it for effect.
[Reply]
March 22nd, 2009 at 6:58 am
Hi..
Thanks for everything.
i really like mint chutney. i used to spent lot of money’s for mint chutney $5/day.Now i can prepare this chutney.
thanks
[Reply]
March 30th, 2009 at 10:20 pm
Hi Anuja and Hetal. You r doing a wonderful job. I tried a couple of things from ur website and all of them were delicious. Thanks for giving me more confidence in cooking.
[Reply]
April 9th, 2009 at 5:47 pm
Hi Hetal & Anuja,
I love your recipes. They are awesome. But I have a query, I tried to prepare mint chutney at home using both blender and food processor (cuisinart). But it didn’t come out that good…. means the right consistency of chutney. I had used enough water and mint leaves….the amount you suggested.But I don’t know what happened…..I failed.So, which blender should I use? and from where can I buy the blender? I have a coffee blender…..but can’t use water, while grinding in the coffee blender. So plz plz help me. I would like to make mint chutney at home rather than bying it from store. Please help me.
Thanks
Rupa
[Reply]
hetal Reply:
April 10th, 2009 at 9:18 pm
Hi Rupa,
Food processors are not a good choice for grinding chutneys because they tend to finely chop rather than blend. Blenders also come in many varieties and brands and usually, the more powerful the motor is, the more finely it will grind. If you get a chance, check out our kitchen store. We have a kitchen machine with 3 jars that may be what you’re looking for.
http://showmethecurry.com/catalog
[Reply]
April 11th, 2009 at 9:03 am
i tried the mint recipe with double the quantity as illustrated, but unfortunately used little lemon juice & no chillies. the taste was not good. pls suggest if i can add the lemon juice to the chutney at a later point.
[Reply]
anuja Reply:
April 12th, 2009 at 8:27 pm
Hi Nadi,
Yes, you can still add in the lemon juice. It will not spoil the taste.
Chillies are to taste, if you want to add those in now…grind the chutney again with the chillies and additional lemon juice.
This chutney tastes great without chillies as well.
[Reply]
May 12th, 2009 at 2:07 am
is chat masala necessary? any replacement???
[Reply]
hetal Reply:
May 13th, 2009 at 1:57 pm
Hi Seema,
You can leave out the chat masala, but it is one of those combination masalas like garam masala that has a whole bunch of things in it — all in one shot. You could substitute it with a little black salt and amchoor.
[Reply]
June 1st, 2009 at 7:08 pm
Hi,
has anyone noticed that grinding or gration the onion turns it bitter? I never had this problem in India. Now whenever i try to use grated or ground onion in curry or it chuney it turns bitter and ruins the taste of the curry/ chutney. Any solution? i have tried red as well as yellow onions.
thanks
[Reply]
reddy Reply:
June 26th, 2009 at 4:50 pm
I noticed the bitterness after moving to US when the onion is grinded. After doing the research on the internet, observed that microwaving the onions for few minutes before grinding helps.
Another option is to chop , saute them in the pain with little onion before grinding will help.
[Reply]
October 7th, 2009 at 4:15 pm
This mint chutney has an amazing flavor. However, I found it to be little too lemonie.. Would reduce little lemon juice going forward and substitute some for very little water while grinding. I also added around half a cup of yogurt into it for a different version of this recipe as I was going to serve it with kababs.
All in all this recipe is very good. Thanks for sharing this recipe!
Regards,
Swetha
[Reply]
October 27th, 2009 at 8:16 pm
How to make chaat masala and how long can it be kept in refrigerator?
Thank you.
Louise
[Reply]
December 18th, 2009 at 4:44 pm
[...] Lightly warm dinner rolls, hamburger buns or pav. 2. Spread Tamarind Chutney on one side and Mint Chutney or Coriander Chutney on the other side. 3. Lighty flatten one Batata Vada and place on the bun. 4. [...]
March 3rd, 2010 at 7:20 pm
[...] around the top edge and seal shut. 14. Deep fry until golden. 15. Serve hot with Tamarind Chutney, Mint Chutney or [...]
May 5th, 2010 at 2:59 pm
Hi Anuja and Hetal,
In your video, you mentioned that the stalks of mint cannot be added to make the chutney. Why is that? Would it alter the taste of the chutney?
Thanks,
Prathima.
[Reply]
hetal Reply:
May 6th, 2010 at 4:12 am
Hi Prathima,
Mint stalks are very tough and fibrous (unlike cilantro). They will not grind properly.
[Reply]
June 9th, 2010 at 12:15 am
hi
Hetal n Anuja thanx for ur recipes its always gr8 i want recipe of gajar ka achar coz wen i used to go to restuarants i luv to have dat …pls tell me how to make at home n how long tym can keep it ,………….thank u
[Reply]
anuja Reply:
June 12th, 2010 at 6:20 pm
Hi Anika,
Will put that on our list, thanks for your feedback
[Reply]
anika Reply:
June 29th, 2010 at 11:01 pm
hi thanx anuja i ll w8 foe taht anyways i tried ur gobhi manchurian at home it was sooooooooooooo delicious. I invited some1 at home they also love it thanx again for ur recipes tc bye .
[Reply]
September 18th, 2010 at 6:30 am
I would like 2 try mint chutney……I would like 2 know wat is chart masala…..b’cause i seldom use it in my cooking….is it optional 2 use chart masala….thank u…
[Reply]
hetal Reply:
September 18th, 2010 at 2:16 pm
Hi Cicelia,
“Chaat Masala” is a spice blend made with many different spices. It offers a tangy and unique taste. You can find it at any Indian grocery store, but if you cannot find it, you can leave it out or maybe replace it with cumin powder.
[Reply]
January 14th, 2011 at 4:59 am
[...] 1 to 2 patties in a flat bowl or dish. Pour Ragda over patties. Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and [...]
March 10th, 2011 at 12:06 am
thanks for the mint chutney recipe video .bought back many memories of my childhood when we only grew mint and my mum always made mint chutney.thoroughly enjoy your many videos.keep up the good work and keep smiling!!!pleasure to watch you girls always happy .
kamla nz.
[Reply]
anuja Reply:
March 10th, 2011 at 7:51 pm
Hi Kamla.
Thanks for your sweet comment and your support
[Reply]
May 9th, 2011 at 1:16 am
Hello Hetal and Anuja,
Is it possible to make this chutney with a hand blender? Also, how can I maximize the life of this chutney?
[Reply]
hetal Reply:
May 9th, 2011 at 9:40 pm
Hi Pooja,
Hand blenders do not grind as well as real blenders so you may have big pieces of ingredients.
[Reply]
June 27th, 2011 at 2:53 pm
[...] Click Here 4. Video on Tamarind Chutney – Click Here 5. Video on Mint Chutney – Click Here 6. Video on Coriander Chutney – Click Here [...]
July 7th, 2011 at 9:34 pm
Hi Mrs. Anuja and Mrs. Hetal,
I wanted to know how thick should this chutney be and what is the difference between a food processor and a blender because they seem the same to me and how do each one of them affect the chutney?
P.S. I love your recipes they are so simple and fast to make.
[Reply]
hetal Reply:
July 8th, 2011 at 4:15 pm
The thickness or thinness of the chutney is entirely up to you and how you will be using it. Blenders and food processors are not the same. Blenders will give you smooth textures while food processors will finely chop but not make absolutely smooth pastes.
[Reply]
Anonymous Reply:
July 8th, 2011 at 5:04 pm
Oh!!! I have never noticed that. Thanks for clearing out my misunderstanding.
[Reply]
September 18th, 2011 at 1:55 pm
hello mam, i am searchig puliyogare recepie since one month. cos i wil be working in all the time so every time i cant prepare. once if i prepare i want it to store for 15 days or 1 month. please help me.
thanking you
vijay
[Reply]
hetal Reply:
September 20th, 2011 at 4:13 pm
Hi Vijay,
Rice freezes well so you can divide your full batch into smaller portions and store them in an airtight plastic containers in the freezer. It will stay fresh for longer than one month. You can keep some in the refrigerator, which will stay fresh for about one week.
[Reply]
October 29th, 2011 at 1:05 pm
Very Very tasty!!
[Reply]
asiyah Reply:
October 31st, 2011 at 10:50 am
hello ladies.u guys r amazng.it seems therz a direct heart connction between us.thats y u undrstand my taste so well.i i hv tried lot of dishes frm ur site.whnevr i try any dish from ur site,i remain vry calm,satisfied and confidnt that the dish wil be gud one.hp d same attitude cntinue always and lookng frwrd for chinese dishes esp. veg chilli,chckn chilli and chicken manchurian.
[Reply]
hetal Reply:
November 9th, 2011 at 3:18 pm
awww! Thanks Asiyah!
[Reply]
December 18th, 2011 at 7:43 pm
Hi Anuja and Hetal,
I made this chutney using double the proportion except for the lime juice. Lime juice was in accordance with the given proportion. The chutney still tastes sour. Can you tell me how to correct it? Will adding few peanuts make it better?
[Reply]
hetal Reply:
December 18th, 2011 at 10:54 pm
Hi Meha,
Yes, you can grind some roasted peanuts along with the chutney. It should help.
[Reply]
Meha Reply:
December 26th, 2011 at 12:16 am
Hi Hetal,
Thanks. Grinding and adding few roasted peanuts and fried daal (daalia) did the magic.
[Reply]
June 18th, 2012 at 11:23 pm
Can u make a recipe showing how to make chicken soup? I no
dis is out of the question bcuz i posted in da chutney section so sorry bout that…
[Reply]
April 4th, 2013 at 8:00 am
[...] 2 patties in a flat bowl or dish. 2. Pour Ragda over patties. 3. Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro. 4. Serve immediately. Serves 8 as a full [...]
June 10th, 2013 at 6:31 pm
Hi Hetal and Anuja,
Which blender did you guys use to make the chutney? I am planning to buy one soon
[Reply]