mint chutney recipe, how to make mint chutney for sandwich or snacks

5 from 1 vote

a versatile mint chutney recipe that can be used for sandwiches or can be served with any indian snacks like pakora, samosa, dhokla, khandvi etc.

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mint chutney recipe with step by step photos – a versatile mint chutney recipe that can be used for sandwiches or can be served with any indian snacks like pakora, samosa, dhokla, khandvi, aloo tikki etc.

mint chutney recipe

it took me some time to realize i do not have a basic mint chutney recipe on the blog. so thought of adding the recipe. like i have mentioned before, this mint chutney goes well with any indian snacks. i also use it a sandwich spread and even serve it as a side dip with sandwiches.

to keep the green color for some minutes, a few drops of lemon juice helps, but still the color will darken after some time. apart from mint, chaat masala also contributes to the taste. so do not skip it.

this mint chutney stays well for 4 to 5 days in the fridge. for a spicy chutney, you can add more green chilies.

if you are looking for more chutney recipes then do check:

pudina chutney recipe
5 from 1 vote
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mint chutney recipe

a versatile mint chutney recipe that can be used for sandwiches or can be served with any indian snacks like pakora, samosa, dhokla, khandvi etc.

course side dish
cuisine indian
prep time 15 minutes
total time 15 minutes
servings 1 small bowl
rough calories per serving 67 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 2 cups packed fresh mint leaves (pudina) OR 70 grams mint leaves
  • 1 or 2 green chilies - chopped
  • 1 inch ginger - chopped OR 1 teaspoon roughly chopped ginger (adrak)
  • ½ teaspoon chaat masala
  • ½ teaspoon lemon juice
  • salt as required
  • 2 tablespoons water for grinding

how to make recipe

  1. pluck only the leaves from the stems. you will need 2 cups packed mint leaves. rinse them very well. also rinse 1 or 2 green chilies and 1 inch peeled ginger.

  2. then add mint leaves in a grinder jar along with the roughly chopped ginger and green chilies.

  3. also add ½ teaspoon chaat masala and salt as required. if you do not have chaat masala, then add ¼ teaspoon dry mango powder (amchur powder), ¼ teaspoon roasted cumin powder and ¼ teaspoon black salt.

  4. next add ½ teaspoon lemon juice.

  5. add 1 or 2 tablespoons water and grind to a smooth consistency.

  6. grind well. also do not add too much water while grinding.

  7. remove the mint chutney in a bowl or a small jar. serve with snacks. if not using, then cover the bowl and refrigerate the mint chutney.

how to make mint chutney

1. pluck only the leaves from the stems. you will need 2 cups packed mint leaves. rinse them very well. also rinse 1 or 2 green chilies and 1 inch peeled ginger.

pudina to make pudina chutney recipe

2. then add mint leaves in a grinder jar along with the roughly chopped ginger and green chilies.

pudina to make pudina chutney recipe

3. also add ½ teaspoon chaat masala and salt as required. if you do not have chaat masala, then add ¼ teaspoon dry mango powder (amchur powder), ¼ teaspoon roasted cumin powder and ¼ teaspoon black salt.

making pudina chutney recipe

4. add ½ teaspoon lemon juice.

making pudina chutney recipe

5. add 1 or 2 tablespoons water and grind to a smooth consistency.

pudina chutney recipe

6. grind well. also do not add too much water while grinding.

pudina chutney recipe

7. remove the mint chutney in a bowl or a small jar. serve mint chutney with snacks like veg cutlet, bread pakoda, cheese balls, kababpaneer tikka etc. if not using, then cover the bowl and refrigerate the mint chutney.

pudina chutney recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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