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Classic Green Mint Chutney on Cauliflower, Corn and Chickpea Chaat: Incredibly easy and delicious Indian snack food!!

Green Mint Chutney

Recipe shared courtesy of Hippocrene Books. From Rinku: Green mint chutney is a classic, popular staple, omnipresent next to snacks, particularly in the summer months. This recipe is a very simple free-form variation of the classic recipe. There are other creative variations using tomatoes, green mangoes, and the works, so I encourage you to create and innovate to suit your fancy. Mint by itself in this recipe can have a bitter aftertaste, so it is tempered with cilantro. You can mix and match other herbs as desired. This chutney can be used as a condiment or sandwich spread, or can be added to sauces.
Course chutney
Cuisine Indian
Author Rinku Bhattacharya


  • 1 bunch cilantro leaves (about 3 cups of leaves; tender stems can also be used in this recipe)
  • 2 bunches mint leaves (about 1 1/2 cups)
  • 2 green Serrano chilies
  • 1 teaspoon cumin powder
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon black salt
  • 1 teaspoon sugar
  • 2 teaspoons oil, such as mustard or canola
  • 2 tablespoons fresh lime juice



  1. Place the cilantro, mint, green Serrano chilies, cumin powder, salt, black salt, sugar, oil, and lime juice in the bowl of a blender.
  2. Grind mixture until smooth. This chutney will keep for 3 to 4 days in the refrigerator, but the color will darken due to the lime.

Tips and Tricks

  1. It is important to ensure that the mint leaves used for this chutney are tender or they tend to add a bitter taste to this condiment.
  2. This chutney can be mellowed by adding 11⁄2 tablespoons of yogurt or coconut milk as a vegan option. If adding yogurt you can skip the lime juice.
  3. Another variation is to add some blanched peanuts or almonds.