Mint & Cilantro Chutney is one of the most popular chutneys in Indian cuisine. I love pudina chutney so much that I can eat it with anything and everything but, I prefer it to be fresh. Something about having it fresh gives this chutney such a crisp flavor of mint and cilantro.
These days my schedule is super busy so it’s hard to find time to make certain things fresh. I know it doesn’t take that long but I try to eliminate whatever I can. This way I have one less thing to worry about especially when you have company over. I make a big batch in one go, fill up a couple of ice tray cubes, and freeze it.
Another reason it works out is that when you don’t need a lot in one go, you can take only a cube of it and defrost it.
How can you use Mint & Cilantro Chutney
- serve it as a condiment with Pakoras, samosas, etc
- add it over different types of chaats
- mix it with yogurt as a side dish or serve it with Kebabs and meat apps
- smear it on the Indian style burgers
- eat it with your favorite rice pilaf or daal n rice
Mint & Cilantro Chutney is a staple condiment in India. Every family has its own version of the mint chutney recipe. Some call it “Hari Chutney” which means “Green Chutney” in English. You will find this chutney in every household with small variations. It is a versatile chutney that can be used with appetizers, on top of different types of chaats, love it with my simple soul food dal chaawal.
I just love the simplicity of this chutney when paired with all the above-mentioned, it creates a medley of flavors in your mouth. I just add a teaspoon of oil and lemon juice which helps maintain the color of the chutney when we freeze it to use later.
This recipe was originally published back on May 14, 2014. This post has been updated with new pictures and content.
The full recipe can be found below on the recipe card
Benefits of Mint
- Mint is a calming herb that helps upset stomach and indigestion
- mint plants contain an antioxidant and anti-inflammatory called rosmarinic acid which helps in reducing the symptoms of asthma
- works as a decongestant as it has menthol in it
Few more chutney recipes from my blog:
- don’t use the stems of the mint leaves- it will make the taste bitter
- tamarind pulp- soak tamarind in hot water and use the juice and discard the rest
- blend it well to get the smooth texture
- keep it in the airtight container for the freshness
If you like the recipe, please comment below after giving it a try and share it on Facebook. Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!
Mint Chutney | Pudina Chutney Recipe
- 1 bunch mint leaves plucked
- 2 cilantro leaves washed
- 5-6 green chilies or as per your taste
- 1 medium onion
- 2-3 green onions
- 1 green mango sliced
- salt to taste
- 1 tsp amchoor powder dry mango
- ½ tsp red chili powder
- water as needed
- 1.5 tsp sugar or to taste
- 1.5 tsp oil
- 1 tsp lemon juice.
- First of all pluck all the mint leaves off the stick and wash them thoroughly. Also, wash the cilantro bunch, but cut an inch from the end.
- In a blender, put the sliced onion, green mango, and green chilies and blend it. Then add the mint leaves, cilantro, salt, red chili powder, sugar, and tamarind pulp and blend it thoroughly. If you don't have the tamarind pulp, you can also use the dates & tamarind chutney and just omit the sugar. This will give the tanginess from tamarind and sweetness from the dates.
- Once everything is blended, your chutney is ready. Do a taste test for salt, heat, and sourness. Add if anything is needed and just give it a quick blend.