Mint Chutney or Pudina Chutney is a deliciously spicy condiment/chutney prepared from fresh Mint Leaves (Pudina), Coriander leaves, Ginger, Garlic and curd/yogurt. The thick curd added to the base gives a creamy silky texture to the dip and enhances its taste.
Chutney is akin to sauce in the cuisines of Indian subcontinent. Chutneys can be wet, semi-dry or dry and can be sweet, sour or spicy. Many times chutneys that contrast in taste and color are served together to tingle the taste buds in every possible way.
Mint Chutney can be served with various starters like Tikkas, Kebabs and almost all Tandoori delicacies as well as with Indian snacks like Kachori, Samosa, Batata Vada, Dhokla etc. This chutney also goes very well with South Indian foods like Uttapams, Dosas and Idlis and compliments the traditional Coconut Chutney. Pudina chutney is an important part of many street side foods like Aloo Tikki, Raj kachori, Chaats, Dahi Vada or Bhalla, papdi chaat, Vada Pav etc.
Mint chutney aids digestion and is low in fat, full of vitamins and flavonoids found in green leafy vegetables. You can store the leftover chutney in fridge for later use for about 4-5 days.
To make Mint Chutney at home follow the detailed step by step recipe with photos posted below.
Suggested Recipe Collections :
Category: Dips & Spreads
Nutrition (per serving)
Ingredients For Mint Chutney Recipe
- 1.5 Cup Mint Leaves (Pudina)
- 1 Cup Coriander Leaves (Dhania)
- 1/2 Cup Plain Curd / Yogurt
- 1-2 Green Chillies
- 3-4 Cloves of Garlic
- ~1 Inch Piece of Ginger
- 2 Teaspoons Lemon Juice
- 1 Teaspoon Roasted Cumin Powder (Bhuna Jeera)
- 1 Teaspoon Amchur (Dry Mango Powder)
- 1 Teaspoon Chaat Masala
- 1 Teaspoon Rock Salt (Kala Namak)
Step By Step Instructions With Photos for Mint Chutney Recipe
Combine Mint Leaves, Coriander Leaves, Ginger, Garlic and Green Chillies and grind them to a smooth paste. Add very little water if required.
Beat some yogurt in a bowl and add Lemon Juice, roasted Cumin Powder, Rock Salt, Dry mango Powder (Amchur) and Chaat Masala.
Now add the paste of mint and coriander leaves and beat to mix everything to a smooth paste.
Mint Chutney is ready. Store it in the refrigerator in a clean airtight container for upto a week.
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