Mint Chutney Recipe - Vegan Richa (2024)

Easy Mint Chutney. Indian Mint Cilantro Chutney to serve with Snacks, Samosa, Chaat, pakoda /fritters, potato cutlets and more. Pudina chutney. Vegan Gluten-free Recipe

This easy Mint Cilantro chutney goes well with Indian Snacks, as a dip with chips, samosas , other snacks, as a dressing on tacos or in sandwiches. This is a Versatile Green Chutney. Use all cilantro for cilantro chutney and all Mint for Mint Chutney. Adjust seasoning and spices to taste.

The chutney stays refrigerated for upto 5 days and can be frozen for 3 to 6 months. Thaw and use. I freeze it in small 2 to 4 serve jars.

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5 from 8 votes

Mint Chutney

Easy Mint Chutney. Indian Mint Cilantro Chutney to serve with Snacks, Samosa, Chaat, pakoda /fritters, potato cutlets and more. Pudina chutney. Vegan Gluten-free Recipe

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Condiment

Cuisine: Gluten-free, Indian, Vegan

Servings: 4

Author: Vegan Richa

Ingredients

2 to 3 green chilies remove seeds to adjust heat if needed
1 cup packed fresh mint leaves
1 cup packed cilantro pack it really well or use 2 cups lightly packed
¼ tsp salt
¼ tsp sugar
2 tsp or more lemon juice
½ tsp apple cider or white vinegar or use more lemon juice
2 small cloves of garlic optional - for garlic mint chile chutney
½ inch piece of ginger optional - for ginger mint chutney
¼ cup water
¼ tsp chaat masala optional or ¼ tsp Indian Suphur salt (kala namak)

Instructions

Blend everything until smooth. Taste and adjust salt, spice and lemon. add more chilies for spice if needed and blend again. Refrigerate for upto 5 days. Freeze in small airtight container for upto 3 months. Thaw and use.
You can add a Tbsp of non dairy yogurt, peanuts or coconut flakes to make a thicker chutney. Use this chutney in these rolls, as a side, with cutlets, tikka, grilled veggies, or as a salad dressing.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

Reader Interactions

Comments

Anne
February 02, 2023 at 2:52 pm

This is a great recipe, I make it for a picnic lunch, pack all the stuff in containers and make it fresh, very good indeed. It is really, essential to pack the herbs, otherwise, it will be too runny, follow the instructions and it turns out perfect.
Reply
- Smivvy
  August 06, 2023 at 11:36 pm
  
  Hi Anne,
  I’ve just made this as well to serve with a Chicken Tikka from another source – for everyone else and my next time as well – omit the water. I also used one long green seeded chilli, I’ve had to add some yoghurt to ease the pain. The lemon juice and the touch of cider vinegar adds more than enough liquid.
  Reply
Meeta
September 07, 2022 at 5:13 am
I added too many chillis, so, it’s a bit hot. I also added two not so ripe mangoes, which has given a nice flavour.
Reply
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- Richa
  September 26, 2022 at 11:04 pm
  Thanks!
  Reply
Alexandra Colacito
August 23, 2022 at 1:35 pm

Can you freeze this?
Reply
- Richa
  April 03, 2023 at 12:09 pm
  Yes
  Reply
Liz
February 26, 2022 at 6:28 am
I had to sub a few things & still turned out great! I didn’t have green chilis so instead used a regular green bell pepper & a few shakes of cayenne pepper power for heat. I didn’t have fresh mint but had dried & after looking up approximate ratio, I used 3tsp dropped mint. I had fresh cilantro so was able to use that, though got a bit lazy so I know I didn’t fully pack it. In lieu of the vinegar I just used an extra 1/2 tsp of the lemon juice, again more out of laziness! But, I was amazed that it still turned out great (more like a dipping chutney than than a thick). Thanks for helping me with my first ever chutney!!! ♥️
Reply
Mir
February 14, 2021 at 9:33 am
I doubled the mint and cilantro and yet the water as excessive. The taste, unfortunately a waste of two fine herbs .
Reply
- Richa
  February 15, 2021 at 4:47 am
  You really have to pack the herbs in. I don’t know why the water was excessive. It’s just a 1/4 cup. You can add half an avocado to thicken the chutney as well
  Reply
  - Lionel M Olfus
    July 18, 2021 at 8:44 am
    I recommend not adding water in the beginning of the process. Why? Because the mint, cilantro, lemon juice, ginger and garlic create enough liquid when processed
    Reply
- Walter Singh
  September 02, 2021 at 6:05 am
  Good 👍👍👍👍👍👍
  Reply
Lisa
July 10, 2020 at 8:03 am
Hello, Richa, thanks so much for this recipe. I have so much mint growing on my patio; don’t know why, but until now I didn’t even think of making my own mint chutney!?! I’m going to try it for sure, as I’m a huge fan.
Could you tell me what is the other sauce in the photo above–the one with the curry leaves & mustard seeds on top? That also looks like something I want to eat. 🙂
Reply
- Richa
  July 10, 2020 at 9:37 am
  See Also
  31 vegetarian stove-top recipes
  That picture it’s from my first book and the sauces recipes are in the book. There’s a coconut chutney, and the chili garlic coconut chutney
  Reply
  - Lisa
    July 10, 2020 at 10:23 am
    Haha, thanks, I have the book, I will check it. Looked up your masala chai recipe just this morning but forgot the chutneys were in there!
    Reply
Kathleen
June 05, 2020 at 10:29 am
Could lemon balm be substituted for the mint?
Reply
- Richa
  June 06, 2020 at 10:26 pm
  InDon’t know.
  Reply
- Lionel M Olfus
  July 18, 2021 at 8:47 am
  yes lemon balm can be substituted for both mint or cilantro to create a variation of the recipe. I also recommend dried sassafras leaves from a sassafras tree as an alternative.
  Reply
Tricia
May 12, 2020 at 5:47 pm
Love the flavour however mine is too runny (maybe too much water) how can I thicken please.
Reply
- Richa
  May 13, 2020 at 3:40 pm
  You can blend in more mint and cilantro or add some mashed potato and mix it
  Reply
- Lionel M Olfus
  July 18, 2021 at 8:48 am
  don’t incorporate water in this recipe. The herbs, juices and root vegetables produces enough liquid
  Reply
Nicole
February 15, 2020 at 9:52 am
Hi, can I use a different masala mix in place of the chaat or blend/make my own chaat masala approximation from whole and powdered spices (if so do you have a recipe)?
Reply
- Richa
  March 08, 2020 at 2:57 pm
  You can use some cumin and kala namak (Indian sulphur black salt). For chat masala recipe, see it in my first book.
  Reply
Sandie
October 14, 2019 at 1:24 am
I am confused. It says cooking time 5 mins but cooking is not mentioned in the instructions.
Reply
- Richa
  October 14, 2019 at 11:58 am
  its for the blending time or any active time in the kitchen.
  Reply
  - Sandie
    October 14, 2019 at 1:47 pm
    Thank you. I will be making it this weekend.
    Reply
    - Colin
      October 16, 2022 at 6:57 pm
      Think I might add a little minced onion!
      Reply
- Kayla
  December 04, 2021 at 3:29 pm
  What kind of green chili’s do you use? Thai? Jalapeño? Serrano?
  Reply
  - Richa
    December 04, 2021 at 10:48 pm
    Serrano
    Reply
Jihad Bilal
September 29, 2019 at 1:44 pm

Made it to go with Hyderabadi chicken biryani. Very good and easy to make. Keep those recipes coming… Thanks!!
Reply
Julie
August 05, 2019 at 3:45 pm

So delicious!! Thank you for sharing your talent!
Reply
Cynthia
February 22, 2019 at 4:55 pm

Made this today. It was soooo yummy! Thank you for creating this delicious chutney.
Reply
Mae Conte
February 18, 2019 at 11:11 am

Excellent chutney! I want to put it on everything!
Reply