Mint Chutney Recipe (5-Minute Pudina Chutney)
Fresh mint and coriander chutney with lemon, chili, and ginger, blended in about 5 minutes. Naturally vegan and gluten-free; optional yogurt for dahi pudina or coconut for South Indian style.
Equipment
- Blender or small food processor
Ingredients
Fresh herbs
- 1 cup loosely packed mint leaves tender leaves; thick woody stems removed
- 1 cup loosely packed coriander leaves and tender stems cilantro
Aromatics and seasoning
- 1 to 2 green chilies Indian or serrano-style; remove seeds for a milder batch
- 1 inch fresh ginger peeled and roughly chopped
- 2 to 3 garlic cloves peeled
- 2 tablespoons fresh lemon or lime juice about 1/2 lemon; plus more to taste
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground cumin optional
- Pinch of amchur (dry mango powder), optional
Only if needed
- 1 to 2 tablespoons cold water add 1 tablespoon at a time if the blades will not move
Optional creamy swirl (dahi pudina)
- 2 to 3 tablespoons thick plain yogurt dairy or plant-based; blended in or folded in after blending
South Indian style (optional)
- 2 to 3 tablespoons fresh or frozen grated coconut
- 1 tablespoon roasted chana dal or urad dal soaked briefly if your blender needs softer pieces
Instructions
Prep the herbs
- 1: Wash mint and coriander, then dry very well in a clean kitchen towel. Pick mint leaves off thick stems; leave woody stalks out to limit bitterness.
Blend
- 1: Add mint, coriander, green chili, ginger, garlic, salt, cumin (if using), amchur (if using), and half the lemon juice to the blender. Pulse, then blend until smooth, scraping the sides once.
- 2: Add cold water one tablespoon at a time only if the blades will not move. Stop as soon as it is smooth; over-blending can heat the paste and dull the green.
- 3: For creamy dahi pudina, use yogurt in place of water or stir yogurt in after blending. For coconut style, blend in coconut (and soaked dal if using) until smooth.
Taste and balance
- 1: Taste for salt, sour, and heat. Too spicy? Add more coriander, a pinch of sugar, or more lemon. Too sharp? A tiny pinch of sugar or a spoon of yogurt softens it. Too thick for drizzling on chaat? Add water by the teaspoon until it ribbons off a spoon the way you like.
Notes
If the chutney looks thin after too much water, blend in a small handful of extra coriander leaves or a spoon of thick yogurt to thicken without starting over.
Strip mint from thick stems, use leaves that still smell sweet, and balance mint with coriander if bitterness appears; more lemon or sugar also helps.
Refrigerate in an airtight container up to 2 to 3 days; color deepens over time. For longer storage, freeze in an ice cube tray, then transfer cubes to a freezer bag. Thaw and stir; a squeeze of lemon revives flavor.
For best color when making ahead, store with plastic pressed onto the surface of the chutney in the jar, then seal.
Tried this recipe?Let us know how it was!