Easy Indian Mint Chutney
This vibrant, fresh Indian Mint Chutney (Pudina Chutney) is a blend of mint, coriander, green chilli, and yoghurt. Ready in 5 minutes, it’s the perfect versatile condiment for dipping, spreading, or marinating.
Equipment
- Nutri bullet or high speed blender
Ingredients
- 1 cup firmly packed fresh mint leaves
- ½ cup coriander leaves and some stems
- 1-2 long fresh green chillies, roughy chopped (see notes)
- 3 cloves garlic
- 2cm piece fresh ginger, roughly chopped
- juice of ½ lemon
- 1 tablespoon caster sugar (optional - see notes)
- 1 teaspoon ground cumin
- ⅔ cup Greek style natural yoghurt
- ¾ teaspoon salt
- ¼ teapsoon ground white or black pepper
Instructions
- Place all ingredients into a Nutri bullet, high speed blender or small food processor and process until smooth. Taste and season with more salt, pepper or lemon juice if required. Store in an airtight container in the fridge for up to 1 week.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Consistency: This recipe makes a pourable, sauce-like chutney. For a thicker, spreadable consistency, blend all ingredients except half the yoghurt. Once smooth, stir the remaining yoghurt through by hand.
- Heat Level: Control the spice by adjusting the green chillies. For mild, deseed them completely. For hot, include the seeds.
- Sweetness: The caster sugar is optional but recommended for that classic, balanced restaurant-style flavour. Omit if preferred.
- Storage: Store in a clean, airtight jar in the fridge for up to 1 week. Always use a clean spoon to serve.