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Mint chutney served fresh
Fresh, green mint chutney, spicy and creamy

Fresh Mint Chutney

Author: Flavelo
Recipes Drinks
Mint chutney (Pudina Chutney) is an essential refresher in Indian meals. It's like a cool breeze next to hot, spicy dishes. The cooling effect of mint (menthol) and the creaminess of yoghurt perfectly neutralise the heat of chillies. Not just a dip, but a digestion-aiding 'remedy' in Ayurvedic tradition. Brilliant spread in sandwiches too!
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 45 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Blender or food processor
  • Spatula

Allergen Information

⚠️ Milk

Instructions

1 ✓

Pick the mint leaves (stalks can be bitter). You can use coriander with its thin stalks, that's where most flavour is. Wash and drain them.

Tip: Moisture dilutes the chutney, so drying is important.
2 ✓

Put the herbs, garlic, ginger and chilli in the blender. Add the lemon juice, salt and sugar.

Tip: The acidity of lemon juice protects chlorophyll from oxidation, so the cream stays bright green.
3 ✓

Blend together. If the machine struggles, add a tablespoon of water or yoghurt. You should get a thick, green paste.

Tip: Don't blend for too long, as heat from the machine can also brown the mint.
4 ✓

Finally mix in the yoghurt (by hand or using the 'pulse' function only), to keep it creamy.

Tip: If you blend yoghurt too long, its protein structure breaks and it becomes runny.

Recipe FAQ

Why did the chutney turn brown?
Mint oxidises in the air (like apples). Adding lemon juice and chilling helps keep the green colour.
It became too runny.
Use thick Greek yoghurt, or drain the yoghurt before use.

Ingredients

  • 1 large bunch Fresh mint leaves (without stalks)
  • 1 small bunch Fresh coriander (with stalks)
  • 100 g Natural yoghurt (thick)
  • 2 cloves Garlic
  • 1 Green chilli pepper
  • 1 tbsp Fresh lemon juice
  • 0.5 tsp Salt
  • 1 tsp Sugar (for flavour balance)
  • 1 cm Ginger root (peeled)