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Mint Chutney – Indian Condiment

Mint chutney is a delicious condiment, blend of mint and cilantro combined with spices. Most Indian snacks are incomplete without chutney. Chutney also tastes great with a main meal. Try using mint chutney as a spread for your sandwiches – it tastes great!

Recipe will serve 6.

Preparation time 15 minutes

Cooking time 10 minutes

Mint Chutney Recipe by ManjulaIngredients:

  • 1 cup packed mint (podina) leaves all the stems removed
  • 1 cup packed Cilantro (hara dhania)roughly chopped
  • 2 tablespoons green chilies chopped (adjust to taste)
  • 2 tablespoons lemon juice (adjust to taste)
  • 1/2 inch ginger chopped
  • 1 teaspoons salt (adjust to taste)
  • 2 tablespoons sugar
  • Pinch of asafetida (hing)
  • Approx. 3 tablespoons water use as needed


  1. Blend all ingredients, except the mint and cilantro, into a paste. Add mint and cilantro, a little at a time, and blend until smooth. Add water as needed.
  2. Taste and adjust salt, green chilies, or lemon juice as desire.
  3. Taste great with samosa, vegetable pakoras….


You can make mint chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of mint chutney as needed 

Originally posted 2014-12-03 11:14:23.

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13 thoughts on “Mint Chutney – Indian Condiment

  1. Hi Manjula, thank you for your great many recipes, I have tried so many and my family and I are delighted with the results. We are great fans of yours.
    However, for some reason I do not understand, it is the 3rd time I am trying this mint chutney and it always comes out bitter. I have tried reducing the salt, increasing the sugar …. and still it remains bitter.
    I guess the only cause could be the mint or the coriander. They both come from Morocco 🙂
    Would you have another thought ?

    Thank you , Kind regards

  2. Hi Manjula. I just discovered you. I can’t wait to try your recipes. You really come across as a very warm, nice person. Thank you so much for sharing your recipes, your techniques, the Indian names for ingredients and your hints. The most amazing thing is you can wear such beautiful blouses, without an apron, while cooking! I guess it is your calm way of cooking that you don’t splatter green, or flour, or whatever all over yourself. Something else for me to learn. : )

  3. Thank you for the recipe. I’ve always seen my mother adds grated coconut and grind together. But my husband don’t seems to be liking the coconut. Hence, I came out to check the recipe and found you don’t use it as well.

  4. Suggestion: Rather than freezing in ice cube trays (which are hard to clean afterward), I freeze chutneys and pesto in a thin layer in quart-size freezer bags. It takes up very little room in the freezer. It’s quick and easy to break off as much as you need, and it thaws much more quickly since it’s thinner.

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