Mint Chutney Recipe (Pudina Chutney)

Follow my tips to make bright, lip-smacking mint chutney recipe each time. Also known as green chutney or pudina chutney.

Estimated reading time: 4 minutes

Jump to:

• What is ‘Chutney’?
• Ingredients You’ll Need
• How To Avoid Black and Bitter Mint Chutney
• Serving Suggestion
• Storage Suggestion
• Mint Chutney Recipe

Why You’ll Love This Chutney Recipe

• easy to make and store
• vegan and vegetarian
• low calorie side dish
• rich in anti-oxidants
• gluten and nut free

Ingredients You’ll Need

• Mint Leaves are the key ingredient for making this green chutney. Do not use dried mint leaves or mint powder.
• Coriander Leaves balance the bitterness of mint leaves. Do not throw away coriander stalks as they add a lot of flavour to the chutney.
• Green Chilli adds spiciness. Jalapeno or any other mildly spicy green chilli works for making chutney.
• Ginger and Garlic: I love the flavor of garlic and ginger in my chutney. Skip adding garlic if you are allergic or do not like it.
• Cumin Powder gives an earthy, roasted flavour to the chutney.
• Mango Powder gives a sour, lip-smacking taste to the chutney. You can use lemon or lime juice, rock salt, Himalayan Pink Salt, or a tablespoon of sour cream to get the same taste.
• Sugar balances the spiciness and gives a subtle sweet taste to the chutney making it perfectly umami.

How To Avoid Black and Bitter Mint Chutney

The biggest challenge with the mint chutney is at times – it turns black and bitter. I am sharing a few tips and tricks to avoid black and bitter green chutney:

1) Green Chutney turns black when exposed to air for a longer duration due to oxidation.

Tip: This can be prevented by storing chutney in an airtight container. Or you can 1 – 2 ice cubes while blending the chutney to control the heat generated from the blender.

2) Often mint chutney tastes bitter. Usually, there are two reasons responsible for the same. First, the chutney is blended for too long leading to the release of bitter juices of mint leaves. Second, the ratio of mint leaves to other ingredients is not correct.

Tip: Ensure one or two blitzes in a blender are enough to make chutney. Or use the traditional mortar and pestle to make it. Add coriander leaves to balance the bitterness of mint leaves.

Serving Suggestion

From an enticing dip to a finger-licking side dish for Indian main course dishes, a pudina chutney can be many things. It is a quintessential part of an Indian thali.

A teaspoon of green chutney on aloo tikki chaat and suddenly it turns into a tantalizing appetizer. Served on the side of tandoori prawns or paneer tikka with onion rings and you have the perfect Indian appetizer platter.

You can layer the green chutney as a spread on bread slices to make Indian Style Cheese Chutney Sandwich.

Storage Suggestion

It is always best to store green chutney in a clean, airtight container in the fridge. It remains fresh in the fridge for 3 – 5 days.

But after a few hours, the mint chutney starts changing its color from bright green to dark green. Hence, it is best to consume it within a day or two.

More Indian Chutney Recipes

• Apple Raisin Chutney
• Green Mango Chutney
• Roasted Tomato Chutney
• Coconut Coriander Chutney
• Sweet Raw Mango Chutney

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