Easy Mint Chutney (5 Minutes!)

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Spoon in a bowl of our easy mint chutney recipe

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!

Maple syrup, salt, pepper, and water around a plate with coconut yogurt, mint, cilantro, lemon, jalapeno, and garlic

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.

Food processor with mint leaves, cilantro, garlic, jalapeño, lemon juice, maple syrup, coconut yogurt, salt, and pepper

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.

Holding a wooden spoon over a food processor of mint chutney

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!

Top down shot of a bowl of our easy mint chutney recipe

Easy Mint Chutney (5 Minutes!)

Easy, Indian-inspired mint chutney with fresh herbs, jalapeño, and lemon juice. Dairy-free, incredibly versatile, and SO easy to make! Just 1 food processor, 5 minutes, and 9 ingredients required!
Author Minimalist Baker
Print
Spoon in a bowl of mint chutney
4.5 from 2 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 (Tablespoons)
Course Condiment
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

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.

Video

Notes

*Nutrition information is a rough estimate calculated with the greater amount of jalapeño.

Nutrition (1 of 6 servings)

Serving: 1 tablespoon Calories: 22 Carbohydrates: 3.5 g Protein: 0.2 g Fat: 1.1 g Saturated Fat: 1 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 199 mg Potassium: 67 mg Fiber: 0.5 g Sugar: 2.5 g Vitamin A: 314 IU Vitamin C: 11.1 mg Calcium: 11.5 mg Iron: 0.3 mg

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Reader Interactions

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My Rating:




  1. 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! :)

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the great review and for sharing your experience, Griff. We’re so glad you enjoyed! xo

  2. Amanda says

    I have not tried this yet, however, I wonder – Would this go good on a protein? i.e chicken or salmon?

  3. 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!

  4. 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.

  5. 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.

    • Support @ Minimalist Baker says

      Hi Sally, we’d suggest adding more mint instead. Otherwise, parsley might be okay. Let us know if you try it!

  6. 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.