Mint Chutney

Mint Chutney

Why I love making mint chutney at home.

Chutneys have the power to make or break your food. The herbs and green chillies in this combine to create such amazing depth of flavor, making this the perfect example of how often times less is more. I don’t completely oppose buying chutneys, but if they’re so simple to make at home, like this mint chutney, it’s actually to make it than to go out and buy it. Another plus, you get to control the flavors and you know exactly what’s going into it. This recipe has a total of 5 ingredients, one of which is water. Clean eating doesn’t get better than this!

The fresher the mint and cilantro, the better the chutney

There is nothing like a fresh bunch of mint and cilantro (dhania). When you blend these two together they create the most delicious aroma, and the hue is unreal. But be careful, the green chillies can be arose full when blended! I’ve shed a tear here or there after smelling the chutney for too long! You can really see how green these fresh herbs are when you add this chutney into some yogurt. Not only does it look beautiful, but it’s a great dipping sauce for so many things. Needless to say, wilted herbs won’t be as luscious as fresh ones in this.

The beauty in simplicity, and how you can use it to your advantage

This chutney is clearly very simple in all aspects. It has a handful of ingredients and takes 3 minutes to blend together. It’s in it’s most pure form. I add this as is to marinades like my Malai Boti, and in yogurts to create a delicious dipping sauce. I use this on its own or in other chutneys to create more depth of flavor. But like always, the best recipes can be adjusted. I have added some variations and ingredients you can add in the recipe notes below, but some of my favorite additions are garlic and cumin.

Mint Chutney

Mint Chutney

This chutney is bursting with freshness. It has a handful of ingredients and each one shines to create a dleicious green hued chutney that goes great in marinades and makes a delicious dipping sauce.
Prep Time 5 minutes
Total Time 5 minutes
Course Chutney, Sauce
Cuisine Indian, Pakistani


  • blender


  • 1 bunch mint leaves fresh
  • 2 bunches cilantro fresh
  • 5 green chilli peppers
  • 2-3 cloves garlic optional
  • 1 salt
  • 1 tsp crushed cumin seeds
  • 1/2 cup water


  • Take the mint leaves off the stems and wash. Wash your cilantro as well, keeping the stalks.
  • Add everything to a blender and blend until a smooth paste is formed. You may need to add more water depending on how well your blender works.
  • Store in an airtight container for up to 2 weeks, or freeze in ice cube trays and use as needed.


Add more flavor. I love the simplicity of this recipe, but sometimes I like adding a few cloves of garlic and some cumin seeds to add a different dimension of flavor. A small piece  of fresh ginger adds amazing flavor as well. 
Make it less spicy. 5 green chillies with their seeds in isn’t for the faint of heart. If you want you can remove the seeds or add only 3 green chilies. You can use jalapeño or sera chilies if you can’t find the green chilies I’ve used. 
Store it. This stays fresh and keeps its color for up to two weeks if stored properly in your fridge. This is quite a large batch, so you freeze half of it in ice cube trays and pop a cube out and defrost it as needed. 
I like a high cilantro to mint ratio. You can play with it and add more mint If you like. 
Keyword Cilantro, Green Goddess, Mint, Mint Chutney

Have you tried the simple yet delicious chutney?

Have you tried this recipe? If you have, I’d love to hear how it turned out in the comments below!

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