Mint chutney is a delicious and versatile Indian condiment essentially made with fresh mint leaves and a few other ingredients. It’s great with pakodas, dosas, cutlets, and patties for a herby kick. Or you can use it as a spread on sandwiches, burgers, and wraps, or even as a dressing for salads.
The recipe is simple and so easy that it takes just 10 minutes to make. I’ve tried many different variations of this mint chutney, but we love this particular version. It’s made by blending fresh mint leaves, ginger, garlic, thai green chilies, cumin seeds, salt and lime juice or tamarind together in the blender until smooth.
It’s refreshing, spicy (spice level can be adjusted!) and delicious. Once made, it can be stored in the refrigerator for up to a week, and in the freezer for up to two months.
Ingredients:
Fresh mint leaves: you’ll need two handfuls of fresh mint leaves
Garlic and ginger: a medium-sized garlic clove is good enough for this quantity of mint leaves, and a
Spices: you’ll need cumin seeds and salt.
Green chilies: a couple of fresh thai chilies. Feel free to adjust the number of chilies based on your prefrence
Tamarind: you’ll need a small marble-sized tamarind pulp. Or you can use a teaspoon of tamarind pulp instead.
Water: just a little bit of water to blend the other ingredients
How to make mint chutney?
Here’s a quick video of how to make mint chutney in under 10-minutes, followed by the full recipe.
Ingredients
Equipment
Method
- Blend: Add fresh mint leaves, garlic, ginger, green Thai chilies, cumin seeds, salt, tamarind, and a little bit of water to a blender, and blend until smooth.If you prefer a slightly runny consistency, add a little more water and thin the chutney out.
- Adjust seasoning: Taste for salt and adjust as needed. Blend again.
- Serve: Serve delicious mint chutney with pakodas, dosas, one-pot meals, sandwiches, and bowls.
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