Mint Chutney (2 Ways)

Mint Chutney or Pudina Chutney is a flavored yogurt dip that is served with many Indian snacks and non-vegetarian appetizers like Kebabs and Tikkas. It is also known as Green Chutney and here, I have shared two (plus one) ways of making Mint Chutney that would go with even Dosa and Idli as well.

Mint chutney is a flavored yogurt dip prepared with fresh mint leaves, coriander leaves, lemon juice, ginger, and yogurt or curd. The mint leaves acts as the refreshing element to this chutney and the creamy silky texture comes from the yogurt.

What is a Chutney?

A chutney is a spicy condiment from India, made with ground fresh herbs, fruits, and or vegetables. It can be dry, wet, or liquidy. Traditionally, the ingredients were “crushed” using a mortar and pestle. This slow crushing led to a more flavorful chutney. A more convenient option is to use an electric mixer or chopper.

How to Serve Mint Chutney

Pudina Chutney acts as a dipping sauce to many Indian snacks like Samosa and appetizers like Tandoori Chicken, Lamb Kebab, or Paneer Tikka and sandwiches. It is also served as a side to main-course dishes like Idli or Dosa.

Here are a few chutney recipes for you.

Dry Garlic Chutney for Vada Pav

White Coconut Chutney for Idli and Dosa

Raw Mango Chutney for Steamed Rice

Dahi Chutney Recipe | Curd Mint Chutney | Yogurt Mint Dip | Green Chutney with step by step photos and video recipe

Green Chutney Variations

Green chutney can be made in a lot of different variations with different combinations and ratios of the same ingredients. The ingredients I have used here to make Hari Chutney are fresh mint leaves, coriander leaves, lemon juice, ginger, green chilies, salt, black salt, and chaat masala along with curd.

Basic Green Chutney

The basic version of green chutney is versatile. As I mentioned earlier, it can be served with a lot of Indian foods. The street food version is watery or runny. I am not a fan of this thinned-out version of mint chutney. So, the goal always is to make a thick paste.

To make the basic green chutney or mint chutney, grind together fresh mint leaves, coriander leaves, lemon juice, ginger, green chilies, and salt. Sprinkle black salt and Chaat Masala (optional).

This basic mint chutney is best served with Idli and Dosa as a side.

This chutney base can be converted into Dahi Pudina chutney and Mayo Mint chutney which are served in restaurants.

Dahi Pudina Chutney

Take equal amounts of green chutney and curd and mix well. You may use regular curd, hung curd, or Greek yogurt, based on the consistency you are looking for. If you are using regular curd, make sure that you have used a whisk to beat the curd thoroughly before adding it to the mint chutney. This is done to avoid any lumps in the chutney.

Mayo Mint Chutney

To make Mayo Pudina chutney, whisk together three tablespoons of green chutney with two tablespoons of whipped mayo. Squeeze some lemon juice and sprinkle a little chaat masala and black salt. Mix well and best serve with sandwiches.

Tips for Making Mint Chutney or Green Chutney

1. Use only fresh mint leaves for making Pudina chutney. Using wilted mint leaves results in a sour taste.
2. Do not use stalks or stems for this recipe. It will turn the mint chutney bitter.
3. A good mint chutney has coriander leaves – mint leaves proportion of 2: 1. i.e., for 2 cups of coriander leaves, take 1 cup of mint leaves.
4. Mint chutney has a slightly thick and creamy consistency. To achieve this, grind the ingredients well. Do not add too much water while grinding. One to two tablespoons of water will be sufficient.
5. How do you keep mint chutney fresh? Mint chutney can be refrigerated in an airtight container for 3 to 4 days. In addition, you can freeze a portion of the chutney in ice cube trays if you do not plan to use it in the near future. Store the frozen ice cubes in a ziplock bag and de-freeze and use them as and when needed. That said, due to its oxidization properties, mint turns into brown in color easily. It doesn’t mean the chutney is spoiled.
6. Lemon juice increases the shelf life of the chutney. It also prevents, to an extent, discoloration.
7. Therefore, it is always best to make mint chutney as and when needed. You may always prep and keep the ingredients in handy the previous night.
8. Why is my mint chutney bitter? Coriander mint chutney turns bitter mostly because you may have added the stalks or stems. Another reason for the chutney to turn bitter is that it is churned for too long in the food processor, blender, or mixer. The oil in the leaves turns rancid when blended for a long time.
9. How do you fix bitter mint chutney? You may try to remove the bitterness by adding more coriander and mint leaves.
10. What to do if mint chutney is watery? Add some roasted gram, roasted peanuts, or grated coconut to make the chutney thick.

Mint Chutney Recipe Video

If you enjoyed this video, please subscribe to Youtube Channel and click the bell icon so you’ll be the first to know when I post a new video. THANK YOU for subscribing! 

Mint Chutney Recipe

Print

Like this recipe? Pin it!

Did you make this recipe?
Tag me on Instagram @somethingis_cooking
Don’t miss out on any new updates.
Subscribe to my blog (find the subscription box below and on top of the website).
Share and connect with me on social media.
Instagram | Twitter | Facebook | Pinterest | YouTube
Love love.