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Mint chutney (Pudina chutney): recipe illustration
Sauces & basics

Mint chutney (Pudina chutney)

A fresh green sauce made with mint, coriander and lime, given a kick with a green chili. It goes with grilled meats, samosas and chaat, and adds a tangy touch to almost any meal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Rinse the mint and coriander thoroughly, then drain them and remove the thickest stems.
  2. Roughly chop the green chili, removing the seeds if you want it less spicy.
  3. In a blender, add the mint, coriander, chili, lime juice, sugar, salt and cumin.
  4. Add the cold water and blend until you get a smooth, bright green paste, scraping down the sides if needed.
  5. Taste and adjust the acidity, salt or sugar to your liking.
  6. Pour the chutney into a small bowl and keep it in the fridge until serving, so it keeps its color.

Variations and tips

Creamy version. Add a spoonful of plain yogurt when blending for a creamier, softer texture.

Storage. In a closed jar, this chutney keeps 2 to 3 days in the fridge.

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Original Ecomely recipe.