If you haven’t noticed, we have a serious thing for Indian food around here. The spices, the aromatics, the sauciness — so good! Also, is a meal a meal if there isn’t any sauce? We think not.
This Indian-inspired cilantro mint chutney is everything you want: bright, herby, tangy, and pairs perfectly with fritters, pakoras, dosas, chickpea pancakes, and more! Plus, it’s super easy to make, requiring just 5 minutes and 9 simple ingredients. Let us show you how it’s done, friends!
Origin of Mint Chutney
Chutney is a spicy, flavorful condiment originating in India. Its name comes from the word chatni meaning “to lick” — an ode to its powerful ability to transform a meal with just a lick of it (source).
Many variations of chutney exist, and they utilize different combinations of ingredients, a popular one being mint (called pudina in Hindi). You can learn about different variations of mint chutneys and find more traditional recipes from Swasthi. The following is a plant-based adaptation made with coconut yogurt.
How to Make Mint Chutney
This recipe is as easy as adding everything to a food processor and blending until smooth!
Mint and cilantro are the vibrant green base for this chutney while garlic adds zing, jalapeño gives it a gentle heat, and lemon adds tang. Maple syrup balances everything out and coconut yogurt adds a subtle creaminess. All that’s left is a little water to encourage blending and salt and pepper for more flavor.
We hope you LOVE this mint chutney! It’s:
Fresh
Minty
Balanced
Tangy
Vibrant
Versatile
& SO quick & easy!
It pairs perfectly with fritters, pakoras, dosas, chickpea pancakes, aloo sabzi, aloo tikki, and more!
More Recipes with Fresh Mint
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Mint Chutney (5 Minutes!)
Ingredients
- 1 cup loosely packed mint leaves
- 1 cup loosely packed cilantro (leaves and stems // if you don’t like cilantro, sub a mix of more mint and some parsley)
- 1 small clove garlic, peeled
- 1/2 – 1 medium jalapeño, deseeded and roughly chopped
- 1 Tbsp lemon juice
- 1 tsp maple syrup
- 2 Tbsp plain, unsweetened coconut yogurt (for store-bought, we like Culina)
- 2 Tbsp water (plus more as needed)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- To an 8-cup or smaller food processor, add all ingredients: mint, cilantro, garlic, jalapeño (starting with the lesser amount), lemon juice, maple syrup, coconut yogurt, water, sea salt, and black pepper. Blend until smooth. If using a larger food processor, we suggest doubling the batch size or it may have trouble blending.
- Add more water, 1 tablespoon (15 ml) at a time, to reach your desired consistency. Taste and adjust as needed, adding more jalapeño for heat (we used the full suggested amount), lemon juice for acidity, maple syrup to balance and add sweetness, garlic for zing, or sea salt to taste.
- Enjoy fresh in bowls or on fritters, dosas, pakoras, chickpea pancakes, aloo sabzi, or aloo tikki.
- Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. If freezing, freeze into ice cube molds then store in a well-sealed container in the freezer for up to 1 month.
Anita says
Love this recipe! We alter to our taste and use almond milk yogurt and it’s great! Thank you for sharing, as always
Lovely! Thank you for sharing, Anita! xo
Shanti says
I have made this several times, and it is so good! I use it with the Tandoori sheet pan veggies (recipe from Minimalist Baker as well). I feel it’s a must in this dish. I always make a double batch, because once I get the taste of it again I want to eat it multiple times that week.
I’d also like to respond to the Indian person in the comments: I am of Indian descent as well, and I love this recipe just as it is. People should be allowed to make their own variations of dishes, and should definitely not have to answer for a so-called lack of authenticity.
We’re so glad you enjoy the chutney and sheet pan meal, Shanti. Thank you for the lovely review and for sharing your perspective! xo
Jill Nicolet says
Question:
Is there a reason for that it is specified coconut yogurt? Can I substitute regular yogurt?
thank you
Regular yogurt will work! We just typically post dairy-free recipes.
Riz says
I made this it was wonderful..I used fresh coconut and green chili and added a little bit of sugar.
Great! We’re so glad you enjoyed it, Riz! Thank you for sharing! xo
Griff Neilson says
I have some fresh mint brimming out of my garden so I had to give this a try! I LOVED the refreshing flavor although I might half the garlic next time. I also shared this with a few of my clients and I am excited to see what their reaction is. It is a truly unique and refreshing taste. Thank you for sharing this recipe! :)
Woohoo! Thanks for the great review and for sharing your experience, Griff. We’re so glad you enjoyed! xo
Amanda says
I have not tried this yet, however, I wonder – Would this go good on a protein? i.e chicken or salmon?
Definitely!
Kristen says
Made this to go with your kale sweet potato fritters and it was delicious! I used my 3.5 cup food processor and it worked very well. So fresh! Would definitely make again!
Great! Thank you as always for sharing, Kristen! xo
Kadhambari says
Interesting! As a proud South Indian, I’d like to add the following suggestions
1. Mint chutney tastes better when it’s not textured…I recommend blitzing ingredients in a blender than a food processor
2. Mint chutney is not typically paired with dosas, it’s not a common condiment in south indian cuisine. Instead try coconut chutney, because coconut is a staple in S.Indian cuisine. Sometimes tomato chutney too…but really it’s all about the coconut with dosas.
3. Jalepeños are alright. If you want to be real, go for Indian green chiles. Available at your local Indian grocery store.
Thank you for sharing, Kadhambari! xo
Sally W. Eilersen says
Hi,
I’m one of the people who can’t do cilantro. I have lemon balm growing in my herb garden. Could I use that instead of the cilantro in this chutney? I also have English thyme, lemon thyme, marjoram, oregano, parsley, and basil . What would your combination be out of these choices?
Thankyou.
Hi Sally, we’d suggest adding more mint instead. Otherwise, parsley might be okay. Let us know if you try it!
Paul says
Thanks you for your efforts to add information/adjustments (to various recopies) for folks who are following a diet with no add oil or fats. Yes I have noticed!!!! Greatly appreciate your attention to this area.
We’re glad it’s helpful. Thanks for sharing, Paul!
Valerie says
I’ve noticed too! Thank you!!!
xo!