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A bowl of Mint Chutney
4.65 from 17 votes

Mint Chutney Recipe (Pudina Chutney)

Flavorful Mint Chutney Recipe (Pudina Chutney) is made with a simple combination of fresh mint, cilantro, onion, lemon juice, and chile peppers. Vegan and gluten-free, enjoy this Mint Chutney with your favorite roasted vegetables, meats, or warm flatbread.
Prep Time15 mins
Total Time15 mins
Servings: 8 servings (as a condiment)
Calories: 10kcal



  • 1 bunch fresh cilantro
  • 2 bunches fresh mint - stems removed (approximately 2 cups packed)
  • 1-2 green chile peppers - seeded and chopped (such as serrano peppers)
  • 1 teaspoon salt
  • 1 white onion - peeled and roughly chopped
  • ½ lemon - juiced
  • 2 tablespoon water - plus more as needed
  • ¼ teaspoon ground cumin - (optional)


  • Prepare mint and cilantro. Chop off the thick, tough ends from the cilantro and rinse the leaves under cold water and dry thoroughly. Even better if you have a salad spinner. For the mint, remove the leaves from each stem and set aside (yes, this is the most time-consuming part). Rinse leaves under cold water and pat with paper towels to dry.
  • Process. Add all ingredients to the bowl of a high-speed blender and blend until fully pureed. Season with additional salt, lemon juice, or onion, to taste.


  • I originally blended this in my food processor and my mother-in-law (who was born and raised in India) told me that I'll get a smoother blended chutney if I blended it in a high-speed blender. She was 100% correct. Keep in mind that either option will work, they will simply yield different results.
  • I love using my salad spinner whenever I need to wash fresh herbs - especially in bulk.


Calories: 10kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 311mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg
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