This classic, fresh mint chutney is almost always an option at the appetizer buffet for an Indian restaurant or wedding. And its popularity comes as no surprise to me. It complements fried, savory appetizers beautifully. But, don’t let its classic uses limit you to where you use it. Spread it onto your grilled cheese for an instant gourmet feel to a lunchtime classic. Mix it into your plain yogurt for a tasty mint raita to have as a side with your dinner. Alternatively, throw it into your pasta salad for a tasty hint of freshness different from your usual dressing.

As I’ve said before, chutneys have always intimidated me. Growing up, my mom would always throw ingredients into the blender and adjust the flavoring without any real measurements. It was incredibly frustrating to me as someone newer to the kitchen. This summer, I took on the challenge of learning how to make this chutney with the abundance of fresh mint from our local farmers market. And, I’m so excited to share this tried and tested recipe with you. I cracked the code for the ratio of mint to cilantro to lemon, and am thrilled to have finally nailed it. Since this recipe is yogurt free, you can store it for up to 2 weeks in an airtight container. As an added bonus, you can have it ready and on hand for some satisfying street food dishes you might try to make during the pandemic.

green mint chutney with papadum side

Mint Chutney

  • Total Time: 10 minutes
  • Yield: 1/2 cup chutney 1x



  • 1 cup cilantro, leaves and thin stems, rinsed
  • 1/2 cup mint leaves, rinsed
  • 1 tbsp lemon juice
  • 3 garlic cloves
  • 2 thai chilis
  • 2 tbsp walnut pieces
  • 2 tbsp water, adjust as needed
  • 1/4 tsp salt, adjust to taste


  1. Place all ingredients into small blender and puree to desired consistency. Add water and salt to your taste