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Forkin
SauceSide DishAppetizer

Fresh Mint Chutney

This vibrant Indian Fresh Mint Chutney offers a refreshing burst of cool mint and cilantro, balanced with a zesty kick of lemon and subtle spice. Perfect as a dipping sauce, spread, or accompaniment, it elevates any meal with its bright, herbaceous flavors and smooth texture.

An original recipe by Forkin

Total time
10 min
Serves
4
Difficulty
Easy
Per serving
11 kcal
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VeganVegetarianGluten-free
Fresh Mint Chutney

Mise en place

Ingredients

Measurements

Converted for display; the recipe amounts stay equivalent.

  • 1.5 cupfresh mint leaves, packed
  • 0.5 cupfresh coriander leaves, packed
  • 1 pcsgreen chili, stem removed
  • 4 gginger, peeled
  • 1 clovegarlic, peeled(optional)
  • 1 tbsplemon juice
  • 0.5 tspcumin powder
  • 0.5 tspblack salt
  • 2 tbspwater

Equipment

Small blender · Food processor (optional) · Chef's knife · Cutting board · Measuring spoons · Airtight container · Rubber spatula

The method

Step by step

  1. 1

    Thoroughly rinse the fresh mint and coriander leaves under cool running water to remove any dirt or debris.

    About 2 min

    Cook’s note: Gently shake off excess water, then lay the herbs on a clean kitchen towel or paper towels and pat them completely dry. This prevents the chutney from becoming watery and helps preserve its vibrant color.

  2. 2

    Carefully trim off any thick stems from the mint and coriander, using only the tender leaves and thin stems.

    About 1 min

  3. 3

    Roughly chop the green chili, ginger, and garlic clove (if using) into smaller pieces to facilitate blending.

    About 1 min

    Cook’s note: For less heat, remove the seeds and white pith from the green chili before chopping. For a spicier chutney, leave them in.

  4. 4

    Combine the dried mint leaves, coriander leaves, chopped green chili, ginger, garlic, lemon juice, cumin powder, and black salt in the bowl of a small blender or food processor.

    About 1 min

    Cook’s note: Ensure all ingredients are added before blending to achieve an even consistency and flavor distribution.

  5. 5

    Add the 2 tablespoons of water to the blender with the other ingredients.

  6. 6

    Secure the lid and blend the mixture on high speed until it forms a smooth, vibrant green paste.

    About 3 min

    Cook’s note: Pause and scrape down the sides of the blender with a spatula as needed to ensure all ingredients are incorporated and blended evenly. If the mixture is too thick to blend, add an additional tablespoon of water at a time, sparingly, until it reaches a smooth consistency.

  7. 7

    Taste the freshly blended chutney and adjust the seasoning as desired, adding more black salt, lemon juice, or a pinch of chili powder for extra heat.

    About 1 min

    Cook’s note: Black salt (kala namak) adds a unique savory, slightly sulfuric flavor that is characteristic of Indian chutneys. If you don't have it, regular salt can be used, but the flavor profile will be slightly different.

  8. 8

    Transfer the finished mint chutney to a clean, airtight container.

    About 1 min

    Cook’s note: For best flavor, allow the chutney to rest for at least 15-30 minutes before serving, as this allows the flavors to meld and deepen.

Per serving

Nutrition

Calories
10.6kcal
Protein
0.6g
Carbs
1.8g
Fat
0.2g
Fibre
0.8g
Sugar
0.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This versatile chutney pairs wonderfully with Indian snacks like samosas, pakoras, or kebabs. It also makes a fantastic spread for sandwiches, wraps, or as a vibrant accompaniment to grilled meats or vegetables. For a slightly different flavor profile, you can add a small piece of roasted green chili or a pinch of sugar to balance the tartness.

Storage

Store the mint chutney in a clean, airtight container in the refrigerator.

Reheating

This chutney is best served chilled or at room temperature; no reheating is required.

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