This tasty and flavourful mint chutney can be made within just a few minutes using a blender! Serve this delicious and versatile chutney alongside your favourite Indian snacks, appetizers or dishes!

Fresh Mint Chutney with coriander/cilantro
You’re going to love how quick and simple it is to make this incredible, flavourful mint chutney! This recipe has the perfect balance of refreshing mint flavour with spice and has no garlic or ginger.
I’ve enjoyed making this chutney recipe for years... This chutney has become a staple dip which I serve alongside multiple dishes to elevate them! From paratha and tandoori butter naan to vegetable pakora and aloo tikki - this chutney will enhance your overall tasting experience!
All you need is a stick blender or small food processor with a powerful motor and a few ingredients – it is that easy.
You can also freeze this mint chutney to keep it fresh for longer. Defrost as an when you need it – particularly useful when fresh mint leaves are not in season.
This post will also tell you the secret ingredient I use in this chutney to brings out the fresh flavour of mint, add a hint of sweetness and balance the spices! Keep reading for more!...
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What is mint chutney?
- Mint chutney (also known as Pudina chutney) – (pudina means mint in Hindi) is a flavoursome dip made with fresh mint leaves and a handful of other ingredients including onions, chillies, fresh coriander/cilantro and garlic.
- Mint chutney can be served with many Indian appetizers and main dishes, with rice or even in sandwiches!
- This versatile dip can also be mixed with yoghurt to make a lighter Indian mint sauce which you can serve with appetizers and in wraps.
Ingredients you'll need
- Fresh mint leaves: for a refreshing mint flavour.
- Fresh coriander/cilantro: coriander/cilantro also adds to a refreshing taste in this chutney as well as the green colour.
- Green chillies: for spice (adjust as desired).
- Apple: the secret ingredient in this chutney which adds a hint of sweetness, subtle tanginess and balances out the flavours! I recommend using Braeburn or Gala apples for their sweetness. The type and sweetness level of apples you use in the chutney will affect the tangy-sweet ratio of this dip.
- Yellow/brown onion: this adds flavour to this chutney.
- Lemon juice: to bring out a tangy flavour in this chutney, you can use fresh or bottled lemon juice.
- Salt: to season the chutney and enhance the flavour.
- Variations: although this mint chutney has no garlic or ginger, you can add a hint of both for extra flavour (this is optional).
Equipment
You will need a stick blender or small food processor with a powerful motor to blend the ingredients together to form a chutney.
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How to make mint chutney
- Add ingredients into a blender and blend. Add the mint leaves, coriander, chillies, onion and apple into the blender. Add the salt, lemon juice and water and blend into a smooth consistency. Optional (garlic or ginger see ingredients notes).
- Adjust consistency and taste for seasoning according to preference. Pause and check consistency, for a thinner chutney add water. Taste and adjust seasoning (salt and lemon) according to your preference.
Tips for making the perfect mint chutney
- Use fresh ingredients: make sure to use fresh mint leaves and coriander for a flavourful chutney. Ensure the mint leaves and coriander you use are fresh, vibrant in colour with no wilted leaves or leaves with blemishes. Wash your mint and coriander and drain in a colander before using in the chutney.
- Taste and adjust as desired: you can control the spice of this mint chutney, as well as the amount of salt and lemon as per individual preference
- Serve chilled: this mint chutney can be served immediately or chilled – I recommend making this chutney in advance and storing it in the fridge so you can serve it chilled (this is particularly nice when serving with hot appetizers)!
Storage tips
- Fridge: Transfer mint chutney from the blender into a clean, dry and airtight container. Store in the fridge for up to 1 week.
- Freezer: You can also freeze this mint chutney for 3 months, store in a freezer-friendly container and label to keep track.
- Defrost from frozen before consuming – to do this you can allow the chutney to sit at room temperature for a few hours to thaw, alternatively you can allow the mint chutney to thaw overnight in the fridge (just transfer the container of frozen mint chutney into the fridge).
How to serve
This mint chutney is a delightful and flavourful dip which can be served with a number of dishes including:
- Dhokla (with mint and yoghurt chutney) or gujarati kadhi.
- With delicious Indian appetizers including crispy pakoras, paneer tikka and samosa as well as aloo tikki, aloo tikki chaat, aloo palak tikki and paneer manchurian.
- As part of an Indian feast alongside matar paneer and quick stir-fry bhindi with garlic naan or butter naan (or wholewheat naan) and a bowl of cool cucumber raita!
- A simple meal of plain paratha and a mixture of chutneys (peanut chutney and coconut chutney).
It really is a versatile dip!
Indian Dishes
Looking for Indian recipes? Try these:
Mint Chutney
Ingredients
- 10 g mint leaves (10g = 60 mint leaves or ½ cup, tightly packed)
- 55 g fresh coriander/cilantro (leaves and stems) (55g = 1 cup chopped coriander, tightly packed)
- 2 apples Braeburn or gala
- ½ yellow/brown onion
- 2 green chillies
- 5 tablespoon lemon juice
- ½ teaspoon salt or to taste
Instructions
- Add the mint leaves, coriander, chillies, onion and apple into the blender. Add the salt, lemon juice and water and blend into a smooth consistency.
- Pause and check consistency, for a thinner chutney add an ice cube. Taste and adjust seasoning (salt and lemon) according to your preference.
Notes
- Use fresh ingredients: make sure to use fresh mint leaves and coriander for a flavourful chutney. Ensure the mint leaves and coriander you use is fresh, vibrant in colour with no wilted leaves or leaves with blemishes. Wash your mint and coriander and drain in a colander before using in the chutney.
- Taste and adjust as desired: you can control the spice of this mint chutney, as well as the amount of salt and lemon as per individual preference
- Serve chilled: this mint chutney can be served immediately or chilled – I recommend making this chutney in advance and storing it in the fridge so you can serve it chilled (this is particularly nice when serving with hot appetizers!). For a milder flavour: you can also add an ice cube, this also gives the chutney a brighter colour and thinner consistency.
- Storage: You can store this chutney in the fridge for up to 1 week or freezer for up to 3 months. Transfer mint chutney from the blender into a clean, dry and airtight container before storing.
Danielle
Hi - I’m confused if ginger and garlic are supposed to be in this recipe. In the intro you say no garlic or ginger but two places you state to blend all ingredients and you list ginger and garlic, but they are not in the ingredient list.
Sonia
Hi Danielle, thanks for your comment... you are right there is no garlic and ginger in this recipe, it is optional. I have updated the post to make this clearer. Hope you enjoy!