Home | Course | Pantry Staples | Condiments | Cilantro Mint Chutney (Pudina Chutney)
By Kevin
published Jul 14, 2021, updated May 22, 2024
5 from 7 votes
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This mint chutney, also known as pudina chutney, is a quick, 10-minute condiment seasoned with bright and herbal Indian flavors. Serve as a creamy, spicy dip for fried or snack foods, dolloped on your plate with curry, as a sandwich topping, or with fresh vegetables, fruit, and cheese.
I’m not talking about the sweet English chutney made with cooked fruit. Instead, we’re looking toward Asia and the Middle East — India, to be exact!
Indian chutneys are made from raw or spiced vegetables or fruits, yogurt, and plenty of herbs and spices.
Mint chutney is a very popular example. It’s a flavorful, yogurt-based sauce with fresh mint, cilantro, garlic, and lemon. And because the ingredients are uncooked, healthy coriander mint chutney retains all of the ingredients’ nutrients.
There are also a few serrano chiles thrown in for a real kick of heat, but with the cooling yogurt, it isn’t too overwhelming. If you were hoping for overwhelming heat, you might want to try Middle Eastern shatta sauce!
Table of Contents
- Ginger and Garlic
- Ingredient Notes and Substitutions
- How to Make Mint Chutney
- Recommended Tools
- Storing and Freezing
- Frequently Asked Questions
- Cilantro Mint Chutney (Pudina Chutney) Recipe
I like to serve homemade cilantro mint chutney (or sometimes tomato chutney) with tender dosa, especially when they’re stuffed with potatoes and fried or as a dipping sauce for any of my fritters like my Zucchini Lentil Fritters, Crispy Corn Pakora (Corn Fritters), or these Crispy Potato Pakora.
Tip From Kevin
Ginger and Garlic
So many Indian recipes call for the classic combination of garlic and ginger. I prefer to use fresh and grate or grind myself for maximum flavor. There are times though when a pre-made garlic ginger paste works to maximize time and get that meal on the table. I find a good garlic ginger paste in the vegetable section of most Asian markets already pureed and ready to go.
Ingredient Notes and Substitutions
- Cumin Seeds – Toasted cumin seeds add a magnificent crunch to the otherwise smooth, creamy condiment. Caraway seeds are the best substitute.
- Pudina Leaves – Pudina is the Indian word for spearmint, which is the best leaf to use for a string, minty flavor in your pudina chutney.
- Cilantro Leaves – Cilantro and coriander are technically the same plant — the stem and leaves are known as cilantro, and the seeds are known as coriander. The terms are often used interchangeably, even if the coriander mint chutney uses the leaves. A good substitute is flat-leaf parsley.
- Garlic – Use three cloves, or 1 ½ teaspoons of jarred, minced garlic.
- Ginger Paste – If using fresh, peel a 1-inch piece of ginger. This will give the mint chutney more of a sharp, sweet heat!
- Serrano Chiles – This is already a pretty spicy pudina chutney. Want it even spicier? Substitute the serranos with a Birds Eye chile.
- Yogurt – Any plain yogurt, even dairy-free varieties, is suitable for this creamy sauce. For maximum, creamy thickness, use Greek yogurt.
- Lemon Juice – You will need two tablespoons for this recipe, which is roughly the equivalent of ½ lemon.
How to Make Mint Chutney
- Toast the Cumin Seeds. Add the cumin seeds to a dry saucepan and toast over medium heat until fragrant. Once toasted, add them right to the food processor.
- Blend the Cilantro Mint Chutney. Add all of the other ingredients to the food processor along with the cumin seeds. Pulse the mixture until smooth, pausing every once in a while to scrape down the sides of the bowl. You can also keep your coriander mint chutney a little chunkier, if preferred.
- Adjust the Thickness & Flavor. If the dip is thicker than you’d like, add small amounts of water until desired consistency is reached. Season to taste with more salt or lemon juice (more lemon juice will make the sauce less bitter) as desired.
- Store or Serve. If not serving right away, cover and store the pudina chutney in the refrigerator.
- Saucepan – Briefly toasting the cumin in a saucepan releases rich and smoky flavors from the seeds.
- Food Processor – You’ll need a food processor or blender to combine all of the ingredients and achieve a smooth, seamless texture. A mortar and pestle is acceptable if you’re okay with a chunkier dip!
Storing and Freezing
Stored properly in an airtight container, mint chutney will stay fresh and flavorful for up to 4 days in the refrigerator.
The best way to make it in bulk and freeze for later is to blend everything except for the yogurt, which will separate unpleasantly if frozen and thawed. The other ingredients can be frozen for up to 6 months, thawed, and mixed with the fresh yogurt when you’d like it served.
Frequently Asked Questions
What are the ingredients in chutney?
All chutneys are different. If we were talking about English chutney, I would say that the main ingredients are cooked fruits, sugar, and cider or vinegar.
Indian chutneys are very different. They are almost never sweet, with a few exceptions, and are made with spiced fruits or vegetables, flavored yogurt, and often ginger, garlic, and chiles. Try my Mango Chutney Recipe, Major Grey Chutney, Cranberry Apple Chutney, Sweet and Spicy Tomato Chutney or this Tomato Pachadi (Andhra Style Chutney).
Should mint chutney be served cold?
As a cooling sauce, mint chutney is most delicious served chilled or at room temperature. And, as a yogurt-based sauce, it shouldn’t sit at room temperature for longer than two hours lest it spoil.
Why is my cilantro mint chutney so bitter?
Cilantro and mint leaves are naturally bitter, and more of that bitterness is released the more the leaves are chopped up and blended. The acidity from the lemon juice helps with that bitterness a bit, but overprocessing the mixture will make it more bitter no matter what.
To minimize this, you could add the leaves last or chop them up as much as possible with a knife before adding them to the condiment.
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Cilantro Mint Chutney (Pudina Chutney)
5 from 7 votes
Mint chutney is a fresh, spicy Indian dip filled to the brim with fresh herbs, garlic, and peppers — with creamy yogurt to balance the heat!
Servings: 4
Prep: 10 minutes mins
Total: 10 minutes mins
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Ingredients
- 1 tsp cumin seeds
- 1 1/2 cups mint leaves
- 1 cup cilantro leaves or flat leaf parsley
- 3 garlic cloves
- 2 tbsp ginger paste (See Note 1)
- 2 serrano chiles (See Note 2)
- 1/2 tsp kosher salt
- 1/2 cup plain yogurt
- 1/2 lemon (2 tbsp juice)
US Customary – Metric
Instructions
Toast the cumin seeds in a dry frying pan over medium heat until fragrant. Add to the food processor.
Add the mint, cilantro, garlic, ginger, chiles, salt, yogurt and lemon juice to the cumin and process until smooth.
Thin with water to desired consistency. Season to taste with salt and or lemon juice.
Notes
- For fresh, use 1-inch piece, peeled.
- Substitute 1 Birds Eye chile for more heat. Remove stems and cut in half.
Nutrition
Calories: 47kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 316mg | Potassium: 210mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course: Condiment, Pantry Staples
Cuisine: Asian, Indian
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Kevin
I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.
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