Indian Mint Chutney

An Indian Mint Chutney is my favourite of all the Indian accompaniments. If your mouth is ablaze with a spicy curry or kebab, then this is the perfect way to keep the fire burning.

This chutney is intensely fresh and packs a little punch itself. A little bit goes a long way and it's especially great with meats fresh from the Tandoor oven - on a charred chicken or lamb kebab, or just smeared on a buttery Naan.

There's nothing tricky about preparing it either and it'll add a level of authenticity to your dishes that will impress any dinner guest.

This recipe will achieve a good spice hit but, if you want it more spicy, add more chillies or leave in the seeds. If you want it less spicy - take some out. Magic!

How to make my Indian Mint Chutney

Indian Mint Chutney

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Prep Time10 minutes
Total Time10 minutes
Servings (adjustable) 6


  • 1 cup fresh mint leaves (chopped)
  • 1/4 cup fresh coriander (chopped)
  • 4 green chillies (seeded and chopped)
  • 2 garlic cloves (peeled and chopped)
  • 1/2 lemon (juice of)
  • Salt


  • With a hand blender or in a food processor, blend all the ingredients into a smooth paste. Adjust the seasonings to your taste. That's it!
  • Serve as an accompaniment to grilled meats, kebabs or dryish Indian curries. Be sure to have a yoghurt raita to serve alongside too.

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