Mint Chutney | How to make Mint Chutney

By Priti Shetty Naiga  |  24th Mar 2016  |  
5 from 1 review Rate It!
  • Mint Chutney, How to make Mint Chutney
  • Prep Time

    0

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

136

1

About Mint Chutney Recipe

MINT CHUTNEY is a spicy dip made from mint leaves, coriander leaves, chili, lemon and other spices. Mint Chutney (pudina chutney) is also known as Green Chutney i.e. ‘Hari Chutney’ in Hindi. It is one of the most popular, versatile and flavourful condiment which goes along well with almost any food. Mint Chutney is mostly enjoyed with snacks such as Samosas, Vada paav, Chaat, Pakoras, Kebabs, as Dips, Spreads in sandwiches, wraps and rolls and also as a Side during meal times. It is also used to marinade a meat/fish.

Mint Chutney

Ingredients to make Mint Chutney

  • 1 1/2 cup mint Leaves, loosely packed
  • 3/4th cup coriander Leaves, loosely packed
  • 2-3 Green Chilies
  • 1 tsp ginger, chopped
  • 1 tsp garlic, chopped
  • 1 tbsp coconut, freshly grated or desiccated (optional)
  • 2 tbsp lemon juice
  • a pinch of tamarind (peas size)
  • 2 tbsp water (approx)
  • Black Salt or rock salt

How to make Mint Chutney

  1. Blend all the ingredients above into a smooth consistency.
  2. Use minimum water so that you get a nice thick and smooth chutney.
  3. Transfer into the serving bowl. Serve as a condiment or dip.

My Tip:

1. Wash all herbs in cold water before use. And make sure to discard the stalks. 2. This chutney is very versatile and it goes well with everything from samosas to grilled meat. 3. Recipe makes around 1 cup chutney. 4. Refrigerated Mint chutney will stay good for one week. And if frozen would stay long. Just thaw and use the chutney. 5. Always store in the air tight container. 6. Coconut is completely optional. You can either skip it or can also substitute it for peanuts or channa.

Reviews for Mint Chutney (1)

Kashmira Trivedi2 years ago

nice
Reply