Mint Chutney

Mint ChutneyI have to admit that I pride myself as detail-oriented. But I can so grossly overlook some things. Case in point is Mint Chutney. I make this chutney at least once a week in summer months when Mint is abundant. I use it as a dip for snacks like Samosas or Pakodas, Carrots, Cucumber or Zucchini cut up into sticks. I thin it out a bit and drizzle it over Chaat, another mouth-watering Indian snack. I swirl a spoonful into lentil soups to wake up the flavors. I add it to Raita for a summery twist. I once even added extra virgin olive oil to leftover chutney to work it as a dressing for cold pasta salad. It is also my go to dressing for Chickpea salad. I also use to as a spread on bread along with other sandwich stuffings to make one of a kind sandwich. With so many uses, what is not to love?

But lately when I received a few requests asking how to make it, I felt ashamed that it had not occurred to me to post it until then. Promptly I smacked myself and set out to write it down. The recipe I have here is very generous to substitutions and alterations, as long as the main ingredient is Mint. I used Almonds to give it body, but you can use same amount of Cashews or Peanuts if desired. Or maybe even Pine nuts? The recipe calls for Pomegranate seeds for a sour note, but you can substitute perfectly with a tablespoon of lemon juice. The chilies are optional if you want some heat, but do not skip Ginger and Garlic. I use Cilantro leaves to add more body as well as to make it ‘less Minty’. But feel free to use all Mint if you want a bold flavor or if you hate Cilantro. So here it goes…


What do you need (makes enough to serve 8-10 as a dip):

2 cups of loosely packed Mint leaves

1 cup loosely packed Cilantro leaves

1 tbsp Cumin seeds

1 tsp Pomegranate seeds powder (or 1 tbsp lemon juice)

2 Green chilies

1 Garlic clove

1/2 inch piece of Ginger

6 Almonds or Cashews (or 10-12 peanuts)

2 tbsp of Water

1/2 tsp Salt or to taste


How to make it:

  • Roast the Cumin seeds in a microwave for about 45 seconds (times may vary), until their aroma wafts around
  • Add all ingredients including Cumin seeds in a blender jar and blend until smooth. You may have to scrape sides a few times.
  • Check taste and adjust seasonings as required
  • Serve or freeze in a Ziploc bag. Thaw in warm water as necessary.

More Mint


About Can't live without....

Food and photography....they make me happy!
This entry was posted in International, Snack, Vegetarian. Bookmark the permalink.

4 Responses to Mint Chutney

  1. That would go so well with lamb… so well. Great recipe.

  2. Iman Mostafa says:

    Thank you so much for posting this. I followed a recipe for coriander mint chutney on YouTube, and the outcome was disastrous. I can’t wait to try this!

    • Can't live without.... says:

      Thanks, Iman. This recipe is versatile enough, to adjust to your tastes! Do let me know how it turned out for you.

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