A vibrant Mint Chutney is the best accompaniment to all kinds of Indian snacks! Spread it on your Bombay Sandwich Toast or dunk your tandoori kebabs into a bowlful of this and enjoy that burst of fresh herby, tangy, goodness!
Green Mint Chutney (pudina chutney) is a recipe that doesn’t need any introduction. It’s THE classic Indian accompaniment and when it’s not brought to the table you have to call for it immediately. The perfect mint chutney is all about nailing the right combination of ingredients with the right measurements so that the flavor is bright and tangy without being too bitter or sour.
The recipe is super easy and I love making this mint sauce fresh every other week so that we always have a batch at home. Nothing beats it!
Ingredients You'll Need To Make Mint Chutney
While it’s called mint chutney, this condiment is made with both mint and coriander as herbs, along with some aromatics and spices.
- Mint leaves: Only leaves, make sure to discard the stems as they are quite bitter!
- Coriander leaves: Only leaves and tender stems
- Green chili: for the spicy kick
- Ginger, Garlic, Onion: the classic aromatics for a pungent pop of flavour
- Hung Curd: I prefer to use hung curd over our ghar ki dahi because it’s richer and makes our mint sauce restaurant-style creamy
I also add chaat masala, jeera powder, salt, and some sugar to add a stronger depth of flavour to the pudina chutney which really makes a difference, don’t skip this!
Richa's Top Tricks to make the perfect Mint Chutney
- Don’t add curd to the blender along with all the other ingredients or the chutney can get really watery. Instead whisk the green chutney into whisked hung curd for a smooth, creamy consistency
- Feel free to swap hung curd with greek yogurt if you don’t have the time. It gives the same results!
Accompaniment Ideas
- Lather this fresh mint chutney up over layers of my Bombay Sandwich Toast
- Or… dunk these Crispy Vegetable Pakoras and Paneer Pakodas into it
- Or… serve the sauce along with these Hara Bhara Kebabs and Tandoori Prawns
- Or just eat it fresh with some butter on bread for the best snack there is!
Bookmark this recipe to come back to every week when it’s time to make that fresh mint chutney batch, because trust me — you make this once and it’ll be a ritual for a lifetime!
Send me your photos over on my Instagram @my_foodstory to show me what you served this with and we’ll add your pairing suggestions to this blog post!
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Mint Chutney (Pudina Chutney)
Ingredients
- 1.5 cups Mint leaves stem discarded
- 1 cup Coriander leaves hard stem discarded
- ½ Green Chilli
- ½ teaspoon chopped Ginger
- 2 small Garlic Cloves if big in size use 1
- ¼ small Onion roughly cut
- ¼ teaspoon Jeera Powder cumin powder
- ½ teaspoon Chaat Masala
- ¾ teaspoon Sugar
- ¼ teaspoon Salt
- ¾ cup Hung Curd whisked (sub with greek yogurt)
Instructions
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Add everything except curd to a blender and blend till smooth.
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Add the blended mixture to the whisked curd and mix well. Mint chutney is ready!
Notes
- Don’t add curd to the blender along with all the other ingredients or the chutney can get really watery. Instead whisk the green chutney into whisked hung curd for a smooth, creamy consistency
- Feel free to swap hung curd with greek yogurt if you don’t have the time. It gives the same results!
Nutrition
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