Mint Chutney, Pudina Chutney

Mint Chutney,  Pudina Chutney

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This popular mint chutney can be prepared in a matter of minutes by using fresh mint along with coriander leaves.

This chutney has the aromatic freshness of mint combined with the earthiness of the coriander.

Serve it alongside Indian appetizers like Kebabs / Tikkis / Barbeques or use it to prepare your favourite roadside snacks.

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Mint Chutney, Pudina Chutney recipe - How to make Mint Chutney, Pudina Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 1 cup (14 tbsp )
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  1. Combine all the ingredients and ¼ cup of water in a mixer and blend till smooth.
  2. Store in an air-tight container, refrigerate and use as required.

Mint Chutney, Pudina Chutney recipe with step by step photos

Method for Mint Chutney

  1. Take one fresh bunch of mint leaves. You will know the leaves are fresh when they are bright green in color and not yellow.
  2. Pick the leaves from the stems and discard the stems.
  3. Wash the leaves thoroughly to remove any dirt and dust that might be on them.This is a very important step as the leaves might have a lot of dirt on them.

  4. Roughly chop the leaves to make it easier for blending. We will need around 2 cups of chopped mint leaves. Since this is a mint chutney, we are going to use more mint and less coriander. Mint has many health benefits that makes it beneficial for health.

  5. Now take the coriander.
  6. Separate the leaves and the stems. We are only going to use the leaves and the soft stems.
  7. Rinse the coriander leaves in water to remove any dirt that might be stuck to them.
  8. Roughly chop the leaves for the Pudina chutney. Keep aside.
  9. Put the mint leaves in a mixer jar.
  10. Then add the coriander leaves.
  11. Now add the onions. This recipe calls for 3/4 cup sliced onions. You will get this quantity by cutting 2 medium onions. 

  12. Now add the lemon juice. Lemon juice will not only maintain the color of the chutney but also give it a zesty taste that compliments mint very well.

  13. Add the sugar to balance the flavor of the lemon. You can reduce the amount of sugar if you do not want a slight sweet taste to the chutney.

  14. Now add the roughly chopped greeen chillies.
  15. Finally add salt to taste.
  16. Add 1/4 cup water so that it is easily blended.
  17. Blend into a smooth paste. You will have to stir and scrape the sides of the blender once or twice in between to get a smooth paste.

  18. Store this in the freezer in an airtight container. Spread this in Tri Color Sandwich or serve with Corn Seekh Kebab.


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Nutrient values (Abbrv) per tbsp
Energy10 cal
Protein0.3 g
Carbohydrates2.1 g
Fiber0.4 g
Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg

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Mint Chutney, Pudina Chutney
 on 20 Mar 19 11:13 PM

This chatni is superb and goes well with vegetables and fried snacks .Inever added onions before but adding of onion gives it a good base and flavour would like to have recipe of nan and recipe of ghotala filled in it .It is a mumbai street food .I also want the recipe of lambey pao sold in mumbai for breakfast
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Tarla Dalal    Hi maryam, Happy to know you liked the recipe. Here is a recipe for naan
23 Mar 19 09:29 AM
Mint Chutney, Pudina Chutney
 on 06 Mar 19 03:03 PM

for many days this chutney remains good when refrigerated
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Tarla Dalal    Hi Sneha, Thanks for your feedback.
06 Mar 19 04:24 PM
Mint Chutney, Pudina Chutney
 on 06 Jan 18 10:53 AM

Excellent recipe! Thanks.
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Tarla Dalal    Hi Hetal, Thank you for your kind words.. Do try more and more recipes and let us know how you liked them..Happy Cooking !!
08 Jan 18 09:25 AM
Mint Chutney
 on 27 Nov 15 04:45 PM

Mint with coriander chutney is a very common combination. But in this recipe, the addition of onion is very unique. Onion adds a very delightful flavour. This chutney will act as a great accompaniment for pakodas.