Cilantro Mint Chutney (Pudina Chutney) Recipe

I’m sharing my mint chutney, a vibrant blend of fresh herbs, garlic and chilies mellowed by creamy yogurt, and it’s a standout in my Indian Chutney Recipes.

I make this Cilantro Mint Chutney when I want something that snaps awake whatever I’m eating. Mint chutney is a fresh, spicy Indian dip filled to the brim with fresh herbs, garlic, and green chilies, with creamy yogurt to balance the heat.

I never measure much, I just toss cilantro and a bit of yogurt into the blender and nudge the spice until it sings. It’s the kind of sauce I keep on hand for naan, grilled veggies or samosas, and it’s why I always browse Indian Chutney Recipes even when I’m just looking for a quick Dip.

Ingredients

• Cilantro, bright herb rich in vitamin K, C, antioxidants; adds fresh, slightly citrusy note.
• Mint, cool, aromatic leaves with fiber, mild vitamins, eases digestion and freshens flavor.
• Yogurt, creamy base, gives protein and probiotics, mellows heat and makes it smooth.
• Green chilies, pack vitamin C and capsaicin, give bright spicy kick, adjust to taste.
• Garlic, sharp, contains allicin, adds pungent depth and slight health boost.
• Lemon juice, sour tang, high in vitamin C, lifts flavors and balances heat.
• Roasted cumin powder, warm, earthy, aids digestion, gives subtle smoky spice and depth.

Ingredient Quantities

• 1 cup packed fresh cilantro leaves and tender stems, roughly chopped
• 1/2 cup packed fresh mint leaves, stems removed
• 1/2 cup plain yogurt (dahi), full fat or Greek for creamier texture
• 1 to 2 green chilies (serrano or Indian green chilies) stemmed, adjust to spice level
• 1 small garlic clove, peeled (or 2 if you like it garlicky)
• 1/2 inch piece fresh ginger, peeled
• 1 1/2 tablespoons fresh lemon juice (about half a lemon)
• 3/4 teaspoon fine salt, adjust to taste
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon sugar or honey, optional to balance heat
• Pinch of chaat masala or black salt, optional but nice
• 2 to 3 tablespoons cold water, to blend to desired consistency

How to Make this

1. Rinse the cilantro and mint well, shake or pat dry, roughly chop the cilantro (include tender stems) and strip off thicker mint stems; measure everything so it’s ready.

2. In a blender or food processor put the herbs, 1 to 2 stemmed green chilies (remove seeds if you want less heat), 1 small garlic clove (or 2 if you like it garlicky), 1/2 inch peeled ginger, 1/2 teaspoon roasted cumin powder, 3/4 teaspoon fine salt, and 1/2 teaspoon sugar or honey if using.

3. Add 1/2 cup plain yogurt (full fat or Greek for creamier texture) and 1 1/2 tablespoons fresh lemon juice on top of the herbs so the blades can grab, then pour in 2 tablespoons cold water to start.

4. Pulse in short bursts until the mixture comes together, stop and scrape down the sides, then blend again until smooth but still a little textured; add the extra tablespoon of cold water if needed to reach your desired consistency.

5. Taste and adjust: add more salt, lemon, or another chili if you want it hotter; stir in a pinch of chaat masala or black salt if you like that tangy finish, then pulse once to combine.

6. Quick hack for brighter green: either add a couple of ice cubes while blending or briefly blanch the herbs in boiling water for 10 seconds and shock in ice water before blending; both work, but blanching mellows the raw flavor.

7. Chill the chutney at least 20 to 30 minutes so the flavors meld, it really tastes better after resting a bit.

8. Serve cold with samosas, kebabs, sandwiches, or as a dip. Store in an airtight container in the fridge up to 3 days, or freeze small portions; drizzle a little oil on top before sealing to keep the color longer.

Equipment Needed

1. Blender or food processor, with a pulse setting so you can stop and scrape as needed, add herbs on top of the yogurt so the blades grab them easier.
2. Salad spinner or colander plus a clean towel to rinse and dry cilantro and mint, if you dont have a spinner just pat them dry.
3. Chef’s knife and cutting board for rough chopping cilantro and stripping mint stems.
4. Measuring spoons and a 1/2 cup measuring cup for yogurt, salt, cumin, sugar and the small amounts of water.
5. Citrus juicer or reamer (or a fork) to get about 1 1/2 tablespoons fresh lemon juice.
6. Rubber spatula or spoon to scrape the blender and to stir in extra seasoning or chaat masala.
7. Small saucepan and a heatproof bowl with ice water if you want to blanch the herbs for 10 seconds, or just an ice tray to toss a couple of cubes into the blender for brighter green.
8. Airtight container or small jars for chilling and storing, plus a little oil to drizzle on top before sealing to keep the color.

FAQ

Cilantro Mint Chutney (Pudina Chutney) Recipe Substitutions and Variations

• Cilantro
  • Flat-leaf parsley plus a squeeze of lemon, gives a fresh green note but milder than cilantro
  • Extra mint if you like the cool flavor, use about 1 1/4 cups and reduce yogurt a bit
  • Baby spinach for color and volume, but add more lemon so it doesnt taste bland
• Mint
  • Fresh basil (sweet or Thai) for an herbaceous twist, pairs well with yogurt
  • Lemon balm or tarragon in small amounts for a citrusy lift
  • Omit and double the cilantro if you dont have any, chutney will be more cilantro-forward
• Yogurt
  • Sour cream or crème fraîche for similar tang and creaminess
  • Coconut yogurt for a dairy-free option, use unsweetened so it doesnt get sweet
  • Silken tofu blended with a splash of lemon for a neutral, creamy vegan base
• Green chilies
  • Jalapeño for similar heat, remove seeds to tone it down
  • Anaheim or poblano for much milder heat, roast first for a sweeter flavor
  • Red pepper flakes or cayenne powder if fresh peppers arent available, add little by little

Pro Tips

1) Dry the herbs really well before you blend. Even a little water makes the chutney runny and dull, so spin or pat them till they’re mostly dry. Include the tender cilantro stems for flavor but strip the thick mint stems.

2) Want that flashy bright green? Toss a couple ice cubes in while blending, it wakes up the color fast, but remember ice adds a bit of dilution so cut back on extra water. If you want the color without the chill, blanch the herbs 10 seconds and shock in ice water first, but be ready for a milder, less “raw” taste.

3) Texture and creaminess is all about yogurt type and blending technique. Use full fat or Greek yogurt for body, pulse in short bursts so it stays a little textured, dont overblend or it can go bitter and turn darker. If you like rustic bits, mash by hand with a mortar and pestle or chop finely with a knife instead of blitzing.

4) Balance then rest, and store smart. Taste for salt, lemon and heat before you stop blending, add a tiny bit of sugar or a pinch of chaat masala to round out the spice if it tastes sharp. Let the chutney sit 20 to 30 minutes for flavors to meld, and when you store it put a thin layer of oil on top or press plastic onto the surface to keep the color; freeze small portions in an ice cube tray for quick use later.