Mint Chutney

5 from 1 vote

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

Prep Time5

Total Time5

Course: Dips

Cuisine: Indian

Servings: servings (8-10 depending on serving size)

Calories: 34kcal

Author: Sonia

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.

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