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:
& 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!)
- 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
- 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.
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