Simple, practical, and full of everyday flavour, Mint Chutney is a vegan, vegetarian Gluten-free, Indian, Vegan condiment made with green chilies, packed fresh mint leaves, and packed cilantro in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 4
  • Category: Condiment
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 2 to 3 green chilies (remove seeds to adjust heat if needed)
  • 1 cup packed fresh mint leaves
  • 1 cup packed cilantro (pack it really well or use 2 cups lightly packed)
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 2 tsp or more lemon juice
  • 1/2 tsp apple cider or white vinegar or use more lemon juice
  • 2 small cloves of garlic (optional - for garlic mint chile chutney)
  • 1/2 inch piece of ginger (optional - for ginger mint chutney)
  • 1/4 cup water
  • 1/4 tsp chaat masala (optional or 1/4 tsp Indian Suphur salt (kala namak))

Method

  1. Blend everything until smooth. Taste and adjust salt, spice and lemon. add more chilies for spice if needed and blend again. Refrigerate for upto 5 days. Freeze in small airtight container for upto 3 months. Thaw and use.
  2. You can add a Tbsp of non dairy yogurt, peanuts or coconut flakes to make a thicker chutney. Use this chutney in these rolls, as a side, with cutlets, tikka, grilled veggies, or as a salad dressing.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.