Fresh Mint Chutney
This vibrant Indian Fresh Mint Chutney offers a refreshing burst of cool mint and cilantro, balanced with a zesty kick of lemon and subtle spice. Perfect as a dipping sauce, spread, or accompaniment, it elevates any meal with its bright, herbaceous flavors and smooth texture.
An original recipe by Forkin
- Total time
- 10 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 11 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 cupfresh mint leaves, packed
- 0.5 cupfresh coriander leaves, packed
- 1 pcsgreen chili, stem removed
- 4 gginger, peeled
- 1 clovegarlic, peeled(optional)
- 1 tbsplemon juice
- 0.5 tspcumin powder
- 0.5 tspblack salt
- 2 tbspwater
Equipment
Small blender · Food processor (optional) · Chef's knife · Cutting board · Measuring spoons · Airtight container · Rubber spatula
The method
Step by step
- 1
Thoroughly rinse the fresh mint and coriander leaves under cool running water to remove any dirt or debris.
About 2 min
Cook’s note: Gently shake off excess water, then lay the herbs on a clean kitchen towel or paper towels and pat them completely dry. This prevents the chutney from becoming watery and helps preserve its vibrant color.
- 2
Carefully trim off any thick stems from the mint and coriander, using only the tender leaves and thin stems.
About 1 min
- 3
Roughly chop the green chili, ginger, and garlic clove (if using) into smaller pieces to facilitate blending.
About 1 min
Cook’s note: For less heat, remove the seeds and white pith from the green chili before chopping. For a spicier chutney, leave them in.
- 4
Combine the dried mint leaves, coriander leaves, chopped green chili, ginger, garlic, lemon juice, cumin powder, and black salt in the bowl of a small blender or food processor.
About 1 min
Cook’s note: Ensure all ingredients are added before blending to achieve an even consistency and flavor distribution.
- 5
Add the 2 tablespoons of water to the blender with the other ingredients.
- 6
Secure the lid and blend the mixture on high speed until it forms a smooth, vibrant green paste.
About 3 min
Cook’s note: Pause and scrape down the sides of the blender with a spatula as needed to ensure all ingredients are incorporated and blended evenly. If the mixture is too thick to blend, add an additional tablespoon of water at a time, sparingly, until it reaches a smooth consistency.
- 7
Taste the freshly blended chutney and adjust the seasoning as desired, adding more black salt, lemon juice, or a pinch of chili powder for extra heat.
About 1 min
Cook’s note: Black salt (kala namak) adds a unique savory, slightly sulfuric flavor that is characteristic of Indian chutneys. If you don't have it, regular salt can be used, but the flavor profile will be slightly different.
- 8
Transfer the finished mint chutney to a clean, airtight container.
About 1 min
Cook’s note: For best flavor, allow the chutney to rest for at least 15-30 minutes before serving, as this allows the flavors to meld and deepen.
Per serving
Nutrition
- Calories
- 10.6kcal
- Protein
- 0.6g
- Carbs
- 1.8g
- Fat
- 0.2g
- Fibre
- 0.8g
- Sugar
- 0.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This versatile chutney pairs wonderfully with Indian snacks like samosas, pakoras, or kebabs. It also makes a fantastic spread for sandwiches, wraps, or as a vibrant accompaniment to grilled meats or vegetables. For a slightly different flavor profile, you can add a small piece of roasted green chili or a pinch of sugar to balance the tartness.
Store the mint chutney in a clean, airtight container in the refrigerator.
This chutney is best served chilled or at room temperature; no reheating is required.
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