How to make Restaurant Style Mint Chutney
Mint chutney or mint sauce is an Indian accompaniment made from mint leaves, green chili and nuts and served as a side to many kebabs and tikkas. Chutney means sauce as in Indian version.
Equipment
- Blender or small grinder (high-speed preferred
- Airtight storage container
- Knifes, Spoons and bowls
Ingredients
- 1 cup fresh mint leaves stems removed
- 1 cup fresh coriander leaves
- 1 –2 green chilies adjust to taste
- 1 tablespoon lemon juice
- 2 –3 tablespoons thick yogurt optional, for creamy version
- 1 small garlic clove optional
- ½ teaspoon roasted cumin powder
- Salt to taste
- 1 –2 tablespoons cold water only if needed
Instructions
Prepare the Herbs
- Wash mint and coriander thoroughly under cold water. Remove thick mint stems. Pat dry lightly to remove excess moisture.
Blend
- Add mint leaves, coriander, green chilies, lemon juice, yogurt (if using), garlic, cumin powder, and salt to a blender.
- Pulse first, then blend until smooth.
- Add water only if necessary, 1 tablespoon at a time, to reach desired consistency.
Adjust & Serve
- Taste and adjust salt, spice, or lemon juice as needed.
- Serve immediately or refrigerate in an airtight container.
Notes
- Use thick yogurt to avoid watery chutney.
- Add lemon juice to preserve the bright green color.
- Avoid over-blending to prevent bitterness.
- For dairy-free version, skip yogurt or use coconut yogurt.
- Best consumed within 2–3 days.
- Store in an airtight container in the refrigerator for up to 3 days.
Freeze in ice cube trays for longer storage.
Nutrition
Serving: 50g | Calories: 35kcal | Carbohydrates: 3g | Protein: 1.5g | Fat: 2g | Saturated Fat: 0.8g | Cholesterol: 1mg | Fiber: 1g | Sugar: 1g