Get two Pudina Chutney or Mint Chutney recipes that are easy, quick and takes less than 15 minutes to make. You can serve this bright condiment with tandoori snacks, kababs, chaat snacks or Indian tea-time snacks.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 4
  • Category: Appetizers, Side Dish
  • Cuisine: North Indian

Ingredients

  • 3 to 4 tablespoons curd (or preferred unsweetened yogurt)
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • 1 teaspoon dry mango powder ((amchur) or dry pomegranate seeds powder (anardana powder))
  • black salt (or rock salt or regular salt - add as required)
  • 1.5 cups mint leaves (- rinsed)
  • 1 cup coriander leaves ((cilantro) - rinsed)
  • 1 onion (- small-sized or ¼ cup chopped onions)
  • 3 to 4 garlic cloves (- small to medium, chopped (optional) or ½ teaspoon chopped garlic)
  • 1 inch ginger (- chopped or 1 teaspoon roughly chopped ginger)
  • 1 to 2 green chilies (- chopped or ½ to 1 teaspoon)
  • 2 to 3 tablespoons water (or add as required - for grinding or blending)
  • 2 cups mint leaves ((pudina) - 70 grams)
  • 1 to 2 green chilies (- chopped)
  • 1 inch ginger (- chopped or 1 teaspoon roughly chopped ginger)
  • ½ teaspoon chaat masala (- or add as per taste)
  • ½ teaspoon lemon juice
  • salt (as required)
  • 2 tablespoons water (or add as needed for grinding or blending)

Method

Making mint chutney with yogurt - recipe 1

  1. Take the fresh curd in a bowl and beat it with a whisk or spoon till smooth.
  2. Mix the roasted cumin powder, chaat masala, dry mango powder (amchur) and salt with the curd.
  3. Rinse both the mint and coriander leaves very well in water. Then grind the mint leaves, coriander leaves, ginger, garlic, onion and green chillies with 2 to 3 tablespoons water to a smooth and fine consistency.
  4. Mix the freshly ground green chutney with the curd to get an even color.
  5. Check the chutney for salt and taste and add more salt or the spice powders if needed.
  6. Serve the pudina chutney with any tandoori snack or starter. Refrigerate the remaining chutney in an airtight steel box. It keeps well for 1 to 2 days in the fridge.

Making quick mint chutney for Indian snacks - recipe 2

  1. Rinse 2 cups packed mint leaves very well in water. Also, rinse 1 or 2 green chillies and 1 inch peeled ginger.
  2. Then add mint leaves in a grinder jar along with the roughly chopped ginger and green chillies.
  3. Add ½ teaspoon chaat masala, ½ teaspoon lemon juice and salt as per taste. If you do not have chaat masala, then add ¼ teaspoon dry mango powder (amchur powder), ¼ teaspoon roasted cumin powder and ¼ teaspoon black salt or regular salt as needed.
  4. Add 1 or 2 tablespoons water and grind to a smooth consistency. Do not add too much water while grinding.
  5. Remove the chutney in a bowl or a small jar.
  6. Serve mint chutney with snacks like a vegetable cutlet, bread pakoda, french fries, cheese balls, kabab, paneer tikka etc. If not serving straightaway, refrigerate it in an airtight steel box. This chutney keeps well for 3 to 4 days in the refrigerator.

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.