Mint chutney, also known as Green chutney, hari chutney, or pudina chutney is a delicious, refreshing, and easy-to-make Indian dip. Made with fresh mint leaves, cilantro, lime juice, and a few basic spices it can be served as a dip and also used as a spread.
If I have to pick one kitchen aroma that makes me homesick to the greatest extent, it has to be the refreshing aroma of Mint Chutney.
Mint chutney, also known as Green chutney, cilantro mint chutney, hari chutney, or Pudina chutney is a simple dip from India but is so flavorful that it becomes the highlight of a meal.
If you have ever eaten food in an Indian restaurant and wondered what's the green sauce that gets served with almost every savory Indian dish- it's this spicy mint chutney.
It's a must-serve dip with almost every savory Indian snack and main course dish.
This green chutney is vegan and gluten-free so people with these dietary preferences can also enjoy it.
What goes in mint chutney?
To make pudina chutney, you need a handful of basic ingredients
- Fresh mint leaves
- Fresh cilantro
- Green chili peppers
- Coriander powder
- Cumin seeds
How long does it last in the fridge?
Put the green chutney in an air-tight container preferably a glass container and keep in the fridge. It will be fine for around a week.
How to freeze it?
If you want to freeze cilantro mint chutney, pour it into an ice tray and freeze. Later remove the frozen chutney cubes from the tray and put them in a zip lock bag. Put the zip lock bag in the freezer.
The frozen green chutney will be fine for 3-4 months.
To use, take out some chutney cubes depending upon how much coriander mint chutney you want, and thaw. You can slightly re-season it for a fresher taste.
Why my chutney tastes bitter?
The most common reason for chutney to taste bitter is the mint stem. Never add mint stems to your pudina chutney. Just use the leaves.
Another thing that could make the chutney bitter is grinding it for too long. The essential oils released from mint leaves during this process sometimes make the mint chutney bitter.
Also add more cilantro and less mint leaves in your cilantro mint chutney.
How to remove the bitterness of chutney?
You can avoid making your mint chutney bitter by not adding mint stems and not grinding it for too long.
However, if your chutney has already become bitter and you want to correct it add more lime juice and sugar. You can also grind more cilantro with some water or tomatoes and then add it to the chutney to get rid of the bitterness.
If not vegan, add a few tablespoons of yogurt. It will not only remove the bitterness but also make your green chutney more refreshing, creamy, and delicious.
Pudina chutney can be served with almost every savory Indian snack, breakfast, lunch, or dinner. This flavourful and refreshing Indian dip makes everything taste better.
You can also use it as a spread on your sandwiches and wraps. Or, just drizzle some on your buddha bowl.
Recipe tips & tricks
Though everyone has almost the same recipe for mint chutney, there are simple tips & tricks which make it taste different in different kitchens. I am sharing my tips most of which I have learned from my mother who makes the most delicious chutneys.
- Slightly roast the garlic and ginger over a direct flame before adding them to the chutney.
- Don't use mint stems in the chutney it will make your chutney bitter. However, do use the cilantro stems as they are more flavorful than the leaves.
- Don't skip adding sugar to the chutney, it helps in balancing the flavors and also makes it more delicious.
- Instead of adding plain table salt, add a mixture of Himalayan pink salt and black salt.
- Add some chaat masala to mint chutney.
- For a more refreshing taste also add lime zest to it.
- You can also add spring onion greens or garlic leaves to the chutney.
- Don't make a very smooth paste of chutney, it tastes the best if left slightly coarse.
- If you are not vegan add around 1/4 cup of yogurt. It will make pudina chutney taste more refreshing and creamy.
Step by step photo instructions
More easy Indian chutney recipes
Chutney is a very important part of Indian meals and there are hundreds of different chutney recipes in India.
Though a simple condiment, chutney always becomes the highlight of Indian meals. They make even a basic meal taste delicious.
If you want to try different easy Indian chutney recipes, don't miss to check the following recipes on my blog:
- Bengali tomato chutney
- Peanut chutney
- Coconut chutney
- Momos chutney
- Apple chutney
- Coriander tomato chutney
- Sweet mango chutney
- Green mango chutney
- Apricot chutney
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
- 2 cups coriander leaves
- 1 cup mint leaves
- 1-2 green chili peppers adjust as per taste
- 2 large garlic cloves
- 1 inch ginger piece
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 3 tablespoon lime juice adjust as per taste
- 1/4 teaspoon sugar
- Salt as per taste
- 1/4 cup water or as required to get the desired consistency
- Slightly roast the ginger and garlic over direct flame.
- Put all the ingredients in a grinder and make a smooth paste.
- Check and adjust the seasoning.
- Serve with your favorite snack or use it as a sandwich spread.
- Don't use the stalk of mint it will make the chutney slightly bitter.
- Use the stalk of cilantro, it's very flavorful.
- Don't skip adding sugar, it helps in balancing the flavors.
- Roasting ginger and garlic is optional but recommended.
- Don't make a very smooth paste of chutney, it should be slightly coarse.
- More detailed tips and tricks are given in the post above.