A vibrant mint chutney is the perfect companion for a wide range of Indian snacks. Spread it on a Bombay sandwich toast or dip hot tandoori kebabs into a bowlful to enjoy a burst of fresh, herby, tangy flavor.
Green mint chutney, or pudina chutney, is a classic Indian condiment that hardly needs an introduction. When it’s not already on the table, it’s usually the first thing guests ask for. The secret to a flawless mint chutney lies in balancing the ingredients so the flavor is bright and tangy without any bitterness or excessive sourness.
This recipe is quick and simple, and I like to make it fresh every week so there’s always a batch in the fridge. Fresh homemade chutney beats anything store-bought by far.
Quick Walk Through: Mint Chutney
- Ingredients You’ll Need To Make Mint Chutney
- Frequently Asked Questions
- Top Tricks to Make the Perfect Mint Chutney
- Accompaniment Ideas
- More Dips And Sauces You’ll Love
Ingredients You’ll Need To Make Mint Chutney
Although it’s commonly called mint chutney, this sauce uses both mint and coriander leaves for a layered herbaceous profile, rounded out by aromatics, spices and a creamy base.
- Mint leaves: Use only the leaves; discard tough stems to avoid bitterness.
- Coriander leaves: Use leaves and tender stems for freshness.
- Green chili: Adds heat—adjust amount to taste.
- Ginger, garlic, onion: Classic aromatics that add pungency and depth.
- Hung curd: Whisked hung curd gives a rich, creamy texture similar to restaurant-style chutneys; Greek yogurt works as a swap.
To enhance flavor, add a pinch of chaat masala, a little jeera (cumin) powder, salt, and a touch of sugar. These small additions deepen the chutney’s taste and make a noticeable difference—don’t skip them.
Frequently Asked Questions
Stored in an airtight container in the refrigerator, mint chutney will keep well for about 7 to 10 days. If you make a larger batch, freeze half to preserve it longer—frozen chutney can last up to six months.
Bitterness usually comes from over-blending, using stems, or including older, wilted leaves. Blend just until smooth, discard woody stems, and use only fresh, tender leaves to avoid bitterness.
Top Tricks to make the perfect Mint Chutney
- Don’t add curd to the blender with the greens. Blending curd directly with the herbs can make the chutney watery. Instead, blend the herbs and aromatics with minimal water, then fold the green paste into whisked hung curd for a smooth, creamy finish.
- Use Greek yogurt if you can’t make hung curd. It’s an easy substitute and gives similar richness and texture.
- Choose fresh, tender leaves. Wilted or discolored leaves will dull the color, shorten shelf life, and can impart bitterness.
- Wash herbs in very cold water. This helps preserve freshness and retains a bright green color.
- Prefer glass jars for storage. Glass prevents fridge odors from tainting the chutney and won’t stain the way plastic sometimes can.
- Discard mint stems. Stems are often woody and bitter, so remove them before blending.
- Add water sparingly while grinding. Use a tablespoon at a time, blend, check the consistency, and add more only if needed.
Accompaniment Ideas
- Spread this mint chutney on layers of Bombay sandwich toast for a bright, herby lift.
- Use it as a dip for crispy vegetable pakoras or paneer pakodas.
- Serve alongside hara bhara kebabs, tandoori prawns, or other grilled and fried appetizers.
- Enjoy simply with buttered bread for a quick, satisfying snack.
Save this recipe and make it regularly—once you start, it will become a kitchen staple that enhances many meals.
If you share your chutney creations on social media, tag your photos so others can see how you serve it and get fresh pairing ideas.
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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 (adjust to taste)
- ½ tsp chopped ginger
- 2 small garlic cloves (or 1 large)
- ¼ small onion, roughly cut
- ¼ tsp jeera (cumin) powder
- ½ tsp chaat masala
- ¾ tsp sugar
- ¼ tsp salt (adjust to taste)
- ¾ cup whisked hung curd (substitute: Greek yogurt)
Instructions
- Add the mint, coriander, green chilli, ginger, garlic, onion, jeera powder, chaat masala, sugar and salt to a blender. Add a tablespoon of water if needed and blend until smooth.
- Whisk the hung curd separately until smooth. Fold the blended green paste into the whisked curd and mix well. Adjust seasoning as needed. Serve fresh.
Notes
- Do not blend the curd with the greens directly; this can make the chutney watery. Blend the herbs first, then mix into the whisked curd for the best texture.
- Greek yogurt can be used in place of hung curd for convenience; the texture and taste will be very similar.
Nutrition (per serving)
Calories: 31 kcal, Carbohydrates: 4 g, Protein: 3 g, Fat: 0.3 g, Fiber: 1 g
More Dips And Sauces You’ll Love
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- Green Coriander Chutney
- Garlicky Yogurt Party Dip
- Blender Mango Mustard Dipping Sauce