Mint Chutney
Fresh mint, coriander, green chili, and lemon come together in this bright, punchy chutney. It adds a cool, herby lift to snacks, sandwiches, kebabs, and everyday Indian meals.
For 8 servings
- prep · ~5 min
Wash and prep the herbs.
1.Pick the mint leaves from the stems and discard thick stalks.2.Rinse the mint and coriander leaves well in water.3.Shake off excess water and roughly chop the green chili and ginger. - mix · ~2 min
Blend the chutney.
1.Add mint, coriander leaves, green chili, ginger, garlic, lemon juice, salt, and cumin powder to a blender jar.2.Pour in the water.3.Blend to a smooth or slightly coarse chutney, scraping the sides once if needed. - serve
Serve the mint chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Discard thick mint stems or the chutney can turn slightly bitter and fibrous.
- 2Drain the washed herbs well before blending so the chutney stays bright and not watery.
- 3Add water a little at a time; too much will dilute the sharp mint-coriander flavor.
- 4Blend in short pulses first, then smooth it out to avoid overheating and dulling the green color.
- 5Taste after blending and adjust lemon and salt together; acidity helps the herbs taste fresher.
- 6Store in a tightly sealed jar with a thin layer of lemon juice on top to slow browning.
- 7For sandwiches and chaat, keep it slightly thick so it spreads well without making things soggy.
Adapt it for your goals.
No-garlic
Skip the garlic for a cleaner, more herb-forward chutney that pairs especially well with fasting meals or lighter snacks.
yogurt mintYogurt-mint
Blend in a little thick curd for a creamier, milder chutney that works well with kebabs, tikka, and wraps.
extra spicyExtra-spicy
Add another green chili for a sharper kick if serving with rich fried snacks like samosa or pakora.
chaat styleChaat-style
Add a pinch of chaat masala for a tangier, street-food flavor that suits chaat, sandwiches, and bhel.
Why this is on our healthy list.
Herb-Rich Freshness
Mint and coriander bring fresh plant compounds and a vibrant flavor without needing heavy ingredients.
Light, Flavorful Condiment
This chutney adds bold taste to meals with herbs, aromatics, and lemon rather than oil- or sugar-heavy sauces.
Digestive Support Ingredients
Mint, ginger, garlic, and cumin are traditionally used in Indian cooking for their digestive qualities.
Frequently asked questions
Usually the herbs had too much moisture, the blender ran too long, or there was not enough lemon juice. Blend briefly and keep the chutney cold.
