Mint Chutney

Name: Mint Chutney
Total time: 5 min
Yield: 3/4 cup
Cuisine: indian, pakistani
Ingredients: 1 cup loosely packed cilantro with stems; 2 cups loosely packed mint leaves; 2 teaspoons cumin seeds or 1 teaspoon cumin powder; 3 to 5 Thai green chiles, stemmed; 1 teaspoon granulated sugar; 1 teaspoon fine sea salt; 1/4 cup fresh lemon juice; 1/4 cup Greek yogurt or water; 2 garlic cloves (optional)

By Zainab Shah

Updated April 2, 2021

Total Time: 5 minutes
Rating: 4(458)
Comments: Read comments

In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats. Use Greek yogurt if you want a creamy chutney. Depending on preference, you can skip the raw garlic.

Featured in: The Easiest Way to Crunchy Homemade Samosas

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Ingredients

Yield:¾ cup

1cup loosely packed cilantro with stems
2cups loosely packed mint leaves
2teaspoons cumin seeds or 1 teaspoon cumin powder
3 to 5Thai green chiles, stemmed
1teaspoon granulated sugar
1teaspoon fine sea salt
¼cup fresh lemon juice
¼cup Greek yogurt or water
2garlic cloves (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.

Ratings

4 out of 5

458 user ratings

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Comments

Gunjan4 years ago

Skip yogurt and garlic and use water as base...it keeps for 4-5 days.you can use as it is or add it to some whisked yogurt. Adjust for salt and you have the recipe version available. Any green chillies would do but depending on heat the quantity would change.

Tucker4 years ago

Use serrano chilis as a good substitute. And yes, make it without the yogurt (we do it with lime juice) and freeze it in smaller quantities. Thaw as needed, and mix with yogurt if/when that's what you want.

Safia4 years ago

Great recipe and so similar to my families recipe.If you make it without yoghurt, it can be frozen.I freeze it in an ice cube tray and take out 3-4 cubes and mix with yoghurt whenever I need/want chutney. I also add 2-3 Roma tomatoes to the mix, the depth of flavor tomatoes bring to this chutney is wonderful.

Chickenfog2 weeks ago

I used the garlic and not the cilantro. Made w/ about a cup of mint, very loosely packed. Doubled yogurt bc it was too tart w/ lemon. Kept everything else the same. A winner. So delicious.

Sony2 months ago

I usually add some ginger as well. We use this as a spread for cucumber, tomato and cheese sandwiches. Have with some chai on a rainy day. Very lovely.

Julia3 months ago

VERY spicy if you include the recommend amount of Thai chilis. Would start with one and taste, add more if desired

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