web analytics

Mint Chutney

| March 5, 2013 Comment

Mint chutney is great to serve with rice and ghee (clarified butter) or with cutlets and aloo tikkis. Spice up your vegetarian sandwiches with this chutney as a spread. Try this chutney on your burgers instead of mayonnaise or mustard – a great way to cut calories while enhancing flavor.

Servings: 6
Cooking Time: 10 minutes


  •  2 cups mint (pudina) leaves
  •  Salt to taste
  • 4 tsp lime juice or 2 tsp tamarind pulp

For Masala

  • 3 tsp vegetable oil
  • 3 tsp urad dal (black gram)
  • 1 1/2 tsp mustard seeds
  • 7-8 red chillies
  • 1/2 tsp asafoetida powder (hing)
  • Turmeric, a pinch


  1. Heat the oil in a skillet, and add asafoetida, urad dal, and mustard seeds. When the dal is brown and the mustard seeds start to splutter, add the red chillies and fry for a few seconds until chillies are brown. Put this masala mix into the blender and let it cool.
  2. Saute the mint leaves in the same skillet with a little bit of oil, until they are brown. Cool these in a bowl.
  3. In a blender, grind the masala with a little bit of water into a coarse paste.
  4. Add the mint leaves, salt, and lime juice and grind into a coarse paste.
  5. Serve the chutney with plain white rice and ghee (clarified butter) or use it for making a spicy vegetarian sandwich.

Cooking Tip

Instead of lime juice or tamarind, you can also use raw (green) mango (3 tbsp grated).

The shelf life of this chutney is a week, when refrigerated.

If you want to use mint chutney as a spread for your sandwich or as a dip, add a little water to it to make it spreadable.

Category: Chutney Recipes, Chutney Recipes - No-Onion No-Garlic, Vegan Chutney Recipes

Leave a comment