This is one of the most flavorful dip for chat, snacks and kebabs. There are several variations for preparing this chutney.

**Always use fresh mint and coriander leaves for preparing this chutney. Separate stems and Mint leaves before using it. Mint stems can make the chutney bitter. You can always add 2-3 tbsp boiled raw papaya to add texture and volume to chutney but if you use papaya then chutney must be consumed within 2 days. Chutney will remain fresh for 1 week in air tight container under refrigeration. You can add little lemon juice to chutney to prevent discoloration. If you do not wish to use onion and garlic, you can skip adding it.

This chutney hardly takes 10 minutes to prepare and is rich in nutrients . You can always 3-4 tbsp blanched Spinach too in this chutney for added benefits

Preparation time: 10 mins Servings: 4-5


  • 1.5 cups fresh mint leaves
  • 1 cups fresh coriander leaves/Cilantro
  • 4-5 tbsp whisked yogurt
  • 1 teaspoon rock salt or to taste
  • 1 small onion chopped
  • 1 teaspoon chat masala
  • 1 teaspoon dry mango powder
  • 1 teaspoon roasted cumin (jeera) powder
  • 1-2 green chilies, chopped
  • 1 inch ginger chopped
  • 2-3 garlic cloves

Steps to prepare

  • Clean and add mint leaves and coriander leaves to mixer

  • Add whisked yogurt to grinder
  • Now add all spice powders, salt,onion, green chilies, ginger and garlic to grinder
  • Adding little water, grind all the ingredients to smooth paste
  • Serve this delicious dip with any deep fried snacks/ Chaats/Kebabs
Mint Chutney
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

4 replies on “Mint Chutney/ Green Chutney

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