Minty Green Chutney

Minty Green Chutney

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 5 cookbooks   This recipe has been viewed 7750 times

How about perking up your meal with a chutney that is awesomely tasty but not spicy? Here is how you can make a flavourfut Minty Green Chutney that is just right for those with acidity.

An effective combination of mint and coriander makes this chutney a great accompaniment. Minimal amount of green chillies and lemon juice are used to improve the flavour of this chutney, which is balanced beautifully with a pinch of sugar and salt.

Try it as an accompaniment with your favorite snack! This chutney is also a good accompaniment to stomch-friendly snacks like Potato Bajra Pancake and Nutritious Chilas .

Add your private note

Minty Green Chutney recipe - How to make Minty Green Chutney

Preparation Time:    Cooking Time:    Total Time:     1Makes 0.75 cup (11 tbsp). (11 tbsp )
Show me for cup (11 tbsp).

  1. Combine all the ingredients in a mixer and blend to a smooth paste using a little water.
  2. Store refrigerated in an air-tight container and use as required.

Minty Green Chutney recipe with step by step photos

Method for Minty Green Chutney

  1. Take one fresh bunch of mint leaves. Do not buy wilted leaves, buy the bright green ones that have not faded in color.
  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.
  4. Roughly chop the leaves to make it easier for blending. We will need around 2 cups of chopped mint leaves. Keep aside.
  5. Take one fresh bunch of coriander. The leaves are fresh if they have not become brown and have a fresh aroma.

  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 minty green chutney. Keep aside.
  9. Put the mint leaves in a mixer jar.
  10. Then add the coriander leaves. We are using 3/4 cup of roughly chopped coriander leaves.

  11. Now add the lemon juice. This will help maintain the color of the chutney. If you don’t add lemon juice, the chutney will keep on getting darker.
  12. Also add roughly chopped green chillies. Since this is an acidity friendly recipe, we have only used 1/2 tsp of green chillies.

  13. Add the sugar to balance the flavor of the lemon.
  14. Finally add salt to taste.
  15. Add approximately 1/4 cup water so that it is easily blended.
  16. Blend into a smooth paste. As the leaves stick to the jar, you might have to scrape the sides once or twice and blend again for a smooth chutney.

  17. Store this in the freezer in an airtight container. You can serve this chutney along with Moong Dal and Paneer Chila.

Nutrient values (Abbrv) per tbsp
Energy6 cal
Protein0.3 g
Carbohydrates1.1 g
Fiber0.5 g
Fat0.1 g
Cholesterol0 mg
Sodium1 mg

RECIPE SOURCE : Acidity Cook BookBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Minty Green Chutney
 on 06 May 17 03:53 PM

Perfect flavour of herbs and perfect flavour of spice... It can be enjoyed with our favourite snacks without the worry of acidity caused due to spicy foods.