Mint Chutney Recipe

Prepare Herbs

Rinse the mint and cilantro well in cold water to remove grit. Shake off excess water and pat dry with a kitchen towel or use a salad spinner. Strip mint leaves from thick stems; keep tender stems of cilantro if desired.

Rough Chop Chilies & Aromatics

Remove stems from the green chilies. Roughly chop chilies, ginger, and garlic so they blend evenly. If you prefer milder chutney, remove the seeds from the chilies before chopping.

Blend

In a blender or food processor, combine the packed mint leaves, cilantro, chopped green chilies, ginger, garlic (if using), and yogurt. Pulse several times to break down the herbs, then run continuously until the mixture forms a smooth, bright green paste. Stop and scrape down the sides as needed.

Add the lime juice and sugar or honey to the blender. Blend briefly just to incorporate. Taste and adjust acidity and sweetness: add more lime for brightness or a pinch more sugar/honey if the chutney tastes too sharp.

Add the salt and roasted cumin powder (or black salt) to the chutney. Blend for a few seconds to fully incorporate. Taste and correct seasoning: increase salt in 1/4-tsp increments if needed.

Check consistency. If the chutney is too thick, add cold water 1 tablespoon at a time while pulsing until you reach the desired pourable (dipping) or spreadable texture. Stir in the oil if using for a silkier mouthfeel and slight sheen.

Heat 1 teaspoon oil or ghee in a small pan over medium heat. When hot, add mustard seeds and cook until they begin to pop. Add curry leaves and the broken dried red chili and fry for a few seconds until aromatic. Remove from heat and immediately pour the tempering over the prepared chutney and mix.

Transfer the mint chutney to a bowl. Serve immediately as a dip for samosas, pakoras, kebabs, or as a condiment for sandwiches and chaats. For later use, refrigerate in an airtight container for up to 4–5 days or freeze in ice cube trays for up to 2 months.