Digestive Mint Chutney
A vibrant, zesty green chutney blending fresh mint, coriander, and a gentle kick of green chili. With a whisper of roasted cumin and black salt, this chutney is not just a flavor booster but a natural digestive aid. It comes together in minutes and pairs beautifully with everything from samosas and pakoras to simple dal-rice.
For 8 servings
- prep
Clean and prep the herbs.
1.Pick the mint leaves from their stems and discard the stems.2.Rinse mint and coriander leaves thoroughly under cold water, then drain well.3.Roughly chop the ginger and green chilies. - mix
Grind the chutney.
1.Add mint, coriander, green chili, and ginger to a blender jar.2.Pour in fresh lemon juice and 2 tablespoons of cold water.3.Sprinkle in black salt, roasted cumin powder, and regular salt.4.Blend to a smooth paste. Scrape down the sides as needed. - mix · ~1 min
Adjust the consistency.
If the chutney is too thick, blend in another teaspoon of cold water until you reach a smooth, spoonable consistency. Taste and add a little more lemon juice or black salt if needed.
- garnish
Serve immediately or store for later.
Transfer the chutney to a serving bowl. Serve right away as a dip, or store in an airtight container in the fridge for up to 2 days.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the herbs thoroughly after washing to avoid a watery chutney that spoils quickly.
- 2Add the green chili with seeds for maximum heat; remove them for a milder chutney.
- 3Roast the cumin seeds yourself and grind fresh for a deeper, smokier flavor.
- 4Use black salt (kala namak) for its signature sulfurous note that aids digestion.
- 5Make the chutney slightly thicker than desired, as it will thin out when stored.
- 6Blend in a small splash of ice-cold water to keep the color bright green.
- 7Store in a non-reactive glass or ceramic container to prevent metallic taste.
Adapt it for your goals.
No-onion-garlic (jain-friendly)
Omit the ginger (if avoiding underground vegetables) and replace lemon juice with an extra squeeze of raw mango pulp for tang; this keeps the chutney compliant with Jain dietary restrictions.
creamy yogurt chutneyCreamy yogurt chutney
Swap the water for 2 tablespoons of thick yogurt or hung curd to make a creamy, cooling version that pairs perfectly with spicy kebabs or biryani.
nutty protein boostNutty protein boost
Add 10-12 soaked peanuts or 1 tablespoon of roasted chana dal while grinding for a richer texture and a boost of plant-based protein.
extra tangy (amchur)Extra tangy (amchur)
Add 1/4 teaspoon of dry mango powder (amchur) along with the lemon juice for a fruity sourness that cuts through rich fried snacks.
Why this is on our healthy list.
Natural Digestive Aid
Mint and ginger are traditionally used in Ayurveda to soothe the stomach, reduce bloating, and stimulate digestion after heavy meals.
Rich in Antioxidants
Both mint and coriander leaves are packed with plant compounds like flavonoids and phenolic acids that help fight oxidative stress.
Low-Calorie Flavor Bomb
With no oil or cream, this chutney adds big flavor for minimal calories, making it ideal for weight-conscious diners.
Good Source of Vitamin C
Fresh lemon juice and green chilies contribute vitamin C, which supports immune function and helps absorb iron from meals.
Frequently asked questions
Yes, use a mortar and pestle to grind the herbs and ginger into a coarse paste; it will have a more rustic texture and slightly different flavor.
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