A warm welcome to the Spring’s own color green, which is always a center of attraction stopper at any party. This Indian Mint chutney for dosa recipe is a versatile condiment that literally goes with any dish, that you name it. To name some, this is perfect to serve with south Indian breakfast food like Idli, dosa, appam or North Indian dishes like roti, paratha, samosa, chaat, rice. Serve as a dip or as a spread, I can’t stop myself when talking about its versatility.
This spicy mint chutney is silky, smooth, hot, and slightly tangy, to put it alternatively, it is the perfect blend of all taste. Ideal for a hungry crowd. And, made with fresh mint leaves, cilantro, serrano peppers, lime juice.
Making the mint chutney recipe is a joyful way to celebrate the spring. And it officially springs here in Pennsylvania. And I already started noticing the beautiful transformation of my garden around my home. The grasses and the bushes started with their baby leaves.
And it is the perfect time to enjoy the greens inside our kitchen as well. This Mint chutney is one such recipe to celebrate the spring in a healthy way.
Are you searching for a side dish or condiment recipe that everyone likes whether it can be a family gathering, party or potlucks? This cilantro-mint chutney recipe would be the supreme choice that everyone will fall in love with.
Mint chutney is called pudhina chutney in India, as you might come to know. And it is made in different ways across the different regions. And this version of chutney is universal and would be perfectly fit North and South Indian cuisines. Furthermore, it ideally suits to serve as a condiment for Western dishes.
If you love real food and loves to have your food on the healthy side, I promise this mint chutney recipe is for you. Do not hesitate to use this chutney as a salad dressing, dip for the nachos, or as a sidekick to grilled chicken. All the ingredients lists here do have its own medicinal qualities, and hence it is healthy to try. So spread the positive energy with this brilliant chutney.
We make this in various ways, with coconut, with onion, with lentils, etc. But the basic ingredient remains the same.
I have made this best mint chutney for dosa in such a way that it is easy to make even in the non-Indian kitchen and with the ingredients which are available in our general grocery stores.
Benefits of Mint chutney
This has come with multiple positive factors,
First of all,
- It is very healthy, as it has only the fresh herbs as the main ingredients.
- It is cool and refreshing.
- Simple to make, in less than 15 minutes.
- Easily available ingredients.
- It does not require any cooking skills, which makes it easy for beginners to try their hands.
- Finally, it is delicious.
How does this mint chutney tastes like?
This recipe is a good example of typical Indian recipe. It is a bundle of flavor and rejuvenates the taste buds. With the fresh aroma of mint and cilantro with the hint of lemon flavor, it is delicious.
Can I make Mint chutney in advance?
Obsoletely you can, assembling and grinding part is very easy as it would take less than 5 minutes. The only time-consuming part of the recipe is cleaning mint and cilantro leaves. So, you may clean, rinse and refrigerate it a day before blending.
How to preserve mint chutney?
You can stock this by refrigerating or freezing. This can stay fresh for about 2 days when refrigerated and good to use up to 2 months when frozen. Be sure to store them in air sealed container for the best results.
- Best to serve as a side dish for Idly, Dosa, paratha, and rice.
- Also an ultimate condiment for samosa and chat items.
- Use as a spread to make mint chutney sandwich like this coriander chutney sandwich.
- It would be out of the world when serving with grilled chicken or tandoor dishes.
Since this is the base recipe, it can be modified into multiple means with the addition of other ingredients. These are the common variations which are authentic to different states of India.
- Add coconut to this recipe while grinding. And this how South Indians usually makes.
- Swap lemon juice with tamarind pulp, this is one of my favorites.
- Replace serrano peppers with Thai green chilies or red chilies.
- Lemon juice can also be substituted with tomato. This tomato mint chutney increases the volume of the chutney.
- Season with oil fried cumin seeds or oil-fried mustards seeds.
- Whisk in yogurt/curd along with the chutney, this would be impeccable to serve with tandoori or grilled dishes.
Each of this substitution or addition makes the chutney to take different faces, but all of these are enjoyable.
Mint Chutney- Ingredients
These are the main ingredients
- Mint leaves. Fresh mint leaves are required to make, best way to use when it is available abundance in spring and summer season.
- Cilantro. Another herb which compliments well with the mint leaves The cilantro subtle down the min’ts original over powering flavor. And also give the chutney a good texture.
- Garlic. This is a flavor enhancer, a tiny bit a garlic would do wonders here.
- Lemon juice. This is added to give a nice kick. You may substitute lemon juice with tamarind pulp or tomato.
- Green chilies / Serrano peppers. These make the taste a wholesome. If you cannot bear the heat, deseed before using them. On the other hand, if you prefer to have a hot mint chutney, add in extra serrano peppers.
Recipe Adoptions to various diet
This is naturally a vegan, vegetarian, keto, paleo, whole30, clean eating and real food.
How to make
Wash and clean– Since this grows on the ground level,
possibly it comes along with some mud. So rinse at least 2-3 times before using.
Also, collect the leaves and remove the stalk.
Cook– This step is to remove any raw smell of the mint. In a
pan add cooking oil, garlic, mint leaves, coriander leaves. In medium flame cook for 2-3 minutes or until the herbs shrinks down to half from its original size.
Cool– Allow till it reaches the room temperature, which makes
it easy to handle when blending.
Grind– In a blender, add these, serrano peppers, garlic, lemon
juice and salt. And add water. Water decides the consistency of the chutney. Add according to your desired consistency. Grind it until it becomes smooth and silky.
Serve– Transfer to a small container and serve.
Mint chutney recipe
- 1 tsp Vegetable Oil
- 1 clove Garlic small size
- 2 Serrano pepper /green chili
- 1 cup Mint leaves fresh and loosely packed
- 1/2 cup Cilantro fresh and loosely packed
- 1/2 tsp Salt or as required
- 1 tbsp Lemon juice
- 1/6 cup Water or as needed
- In a pan add vegetable oil, garlic, serrano peppers, mint leaves, and cilantro.
- Cook until mint leaves shrink down to half.
- In the blender, add the cooked mixture, salt, lemon juice, and water.
- Grind it until it becomes smooth.
- Transfer to serving the dish and serve.
- Mint leaves and cilantro has to be 2:1 ratio. But slight changes in the proportion will not make any noticeable changes in the taste.
- Collect only the leaves and remove the stalk of the herb.
- Wash and clean, mint and cilantro leaves.