Easy Mint Chutney

You may not have noticed that we are big fans of Indian food. The aromatics, spices, and sauciness are all so delicious! Is a meal complete without sauce as well? We don’t think so.

This Indian-inspired cilantro and mint chutney has it all: bright, herbaceous, tangy, and goes perfectly with Fritters, Pakoras, Dosas, Chickpea Pancakes, and more! It’s also super simple to make. It only takes five minutes and nine ingredients. Friends, let us show you the way!

Mint Chutney: Origin and History

The spicy and flavorful condiment, chutney originated in India. Its name is derived from the Hindi word Chatni, which means “to lick.” This was a tribute to its ability to transform any meal with a single lick ( Source).

There are many variations of chutney, which use different combinations of ingredients. A popular one is a mint (called Pudina in Hindi). Swasthi has more information about mint chutneys, including traditional recipes. This is a vegan version made with coconut yogurt.

How to Make Mint Chutney

It’s easy to make this recipe by adding all the ingredients into a Food Processor and blending them until smooth.

This chutney is a vibrant green chutney with mint and cilantro as the base. Garlic adds some zing, and jalapeno adds some heat. Lemon adds tang. Maple syrup is used to balance everything, and coconut yogurt gives it a subtle creaminess. Salt and pepper are all that is left. A little water will help the mixture blend.


  • Mint leaves, loosely packed in a cup.
  • One cup loosely-packed cilantro (leaves, stems, and if you do not like cilantro, use a mixture of mint and parsley).
  • Peel one small clove of garlic
  • Half-one medium jalapeno deseeded, roughly chopped
  • Lemon juice, 1 Tbsp
  • 1 tsp of maple syrup
  • 2 tbsp plain coconut yogurt
  • Add more water as necessary.
  • Half a teaspoon of sea salt
  • 1/4 tsp Black Pepper


  • Add all ingredients to a food processor of 8 cups or less: mint, cilantro (start with the smaller amount), garlic, jalapeno, lemon juice, maple sugar, coconut yogurt water, sea salt, and black pepper. Blend until smooth. We suggest that you double the batch size if using a large food processor. Otherwise, it might have difficulty blending.
  • Pour a desired consistency, and add more water, one tablespoon (15ml) per time. Add more garlic to add zing or salt to taste.
  • You can enjoy it fresh on fritters or dosas. Also, you can use it to make chickpea pancakes.
  • Fresh is best. In a refrigerator, leftovers can be stored in a container that is tightly sealed for 3-4 days. If freezing, place in ice cube trays and store in the freezer in an airtight container for up to a month.

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