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You are here: Home / Dips and Chutneys / Mint Chutney (2 Ways)

Mint Chutney (2 Ways)

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Updated on March 30, 2021 By Shalini 21 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

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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.

A bowl of Mint chutney with Tandoori chicken

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

Coriander Mint chutney for Tikka and Tandoori

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.

Dahi Pudina Chutney for Kabab Tikka Tandoori

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

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Mint Chutney Recipe

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A bowl of Mint chutney for Tikka and Tandoori

Mint Chutney (2 Ways)


★★★★★

5 from 13 reviews

  • Author: Shalini
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4 1x
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Description

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.


Ingredients

Scale

1 cup Fresh Mint leaves

2 cups Coriander leaves

1 tbsp Lemon juice

1 tbsp Ginger, roughly chopped

1 or 2 Green chilies

Salt, to taste

A pinch of Black salt (optional)

A pinch of Chaat Masala (optional)


Instructions

Green Chutney: Blend together fresh mint leaves, coriander leaves, lemon juice, ginger, green chilies, and salt.

Sprinkle black salt and Chaat Masala (optional).

Mint Chutney for Kebabs (Dahi Pudina): To two tablespoons of green chutney, add two tablespoons of beaten curd/yogurt.

Mayo Mint Chutney for Sandwiches: To two tablespoons of green chutney, add three tablespoons of mayonnaise. Squeeze some lemon juice and sprinkle a little chaat masala and black salt. Mix well.

  • Category: Dips
  • Method: No Cook
  • Cuisine: Indian

Keywords: mint chutney

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mint chutney for tandoori tikka and kabab

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Related posts:

White Coconut Chutney Pinterest - Recipe White Coconut ChutneyWhite Coconut Chutney Raw Mango Chutney | Pacha Manga Chammanthi

Filed Under: Dips and Chutneys

About Shalini

Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

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Reader Interactions

Comments

  1. Dimple Surana says

    March 19, 2021 at 11:21 pm

    These chutneys are our favourites, I’ll definitely try this style.

    ★★★★★

    Reply
  2. MeenalSonal Mathur says

    March 19, 2021 at 4:54 pm

    I too make mint chutney in similar manner, though I sometimes add Hing in it for the flavour. I liked the tips you shared to store the chutney.

    Reply
  3. Deepa Gandhi says

    March 19, 2021 at 1:55 pm

    Looks yum! I make mint chutney regularly but don’t add curd to it. May be I can try it this way!

    Reply
  4. Mayuri Nidigallu says

    March 19, 2021 at 1:13 pm

    I make my Chutney in the same way. As usual, drooling over your pics!

    ★★★★★

    Reply
  5. Pratibha says

    March 18, 2021 at 2:18 pm

    I make my variation with raw mango and jeers added to mint and coriander leaves with green chili and a spoonful of yogurt. It’s a must eat especially with summers.

    ★★★★★

    Reply
    • Manisha Garg says

      March 20, 2021 at 4:48 pm

      I truly enjoy having chutney with my food. I prepare the basic mint chutney version without curd because I wasn’t sure of the proportion of curd. Will try it soon.

      ★★★★★

      Reply
  6. Claudia Lamascolo says

    March 18, 2021 at 12:43 am

    oh my son will love this and I am making lamb for Easter this is perfect with it!

    ★★★★★

    Reply
  7. Andrea says

    March 18, 2021 at 12:29 am

    It is such a versatile and flavorful dip/chutney. Perfect for all types of meats and veggies.

    ★★★★★

    Reply
  8. Michelle says

    March 17, 2021 at 11:51 pm

    Super glad to find your recipe for mint chutney! We had samosas that came with a mint chutney and I’ve been wanting to create it at home. Bookmarked!

    ★★★★★

    Reply
  9. Sara Welch says

    March 16, 2021 at 1:10 am

    Made this for an afternoon snack and it does not disappoint! Such a great dipping sauce for so many things; even my picky eaters enjoyed this!

    ★★★★★

    Reply
    • Shalini says

      March 16, 2021 at 11:31 pm

      Thank you, Sara. That’s fantastic!

      Reply
  10. Denay DeGuzman says

    March 16, 2021 at 1:08 am

    My husband and I have been craving good Indian food. I can hardly wait to prep this mint chutney recipe. Yum. Yum.

    ★★★★★

    Reply
    • Shalini says

      March 16, 2021 at 11:32 pm

      I really hope you try this out soon. Thank you for dropping by 🙂

      Reply
  11. Lima Ekram says

    March 16, 2021 at 1:06 am

    I can’t wait to try this on some salad! It sounds delicious!

    ★★★★★

    Reply
    • Shalini says

      March 16, 2021 at 11:33 pm

      Thank you and I hope you try it out soon!!

      Reply
  12. Sisley White says

    March 16, 2021 at 1:01 am

    Oh I can imagine this drizzled over so many summer salads, hot BBQ foods too. What a lovely refreshing flavour.

    ★★★★★

    Reply
    • Shalini says

      March 16, 2021 at 11:34 pm

      I totally agree. I hope you try it out soon!

      Reply
  13. Marie-Charlotte Chatelain says

    March 16, 2021 at 12:55 am

    Oh this is the dip I always ask to be refilled for me at the Indian restaurant! LOVE This with tandoori chicken! Hmmm now I’m really hungry!

    ★★★★★

    Reply
    • Shalini says

      March 16, 2021 at 11:34 pm

      I am so glad to know you love this! 🙂

      Reply
  14. Michelle Boule says

    March 16, 2021 at 12:45 am

    My husband loves mint chutney and he is going to love adding this to his sandwiches for lunch!

    ★★★★★

    Reply
    • Shalini says

      March 16, 2021 at 11:34 pm

      Yay! I hope you try it out soon.

      Reply

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