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Needless to say, it is made from Mint leaves (homegrown), but what is less known is that it also has supporting ingredients like coconut, coriander seeds, and chilies that are sauteed together for an explosion of flavor. The recipe I am sharing today is not just for pairing with snacks. It is good for Rice, Dosa or Idlis too. This used to be and still is one of my daughter’s favorite chutney recipes. As I did a little research on Mint Chutney’s popularity, I discovered a few lingering questions among readers that are quite common. Let us look at some of them…
Top tips
Before preparing this recipe, be sure to wash the leaves thoroughly. Remove any stems or twigs and pat dry with a towel to avoid sputtering when you saute the leaves. Instead of sauteing the leaves, you could also blend them raw with the other seasonings. Needless to say, the taste will be different and it is best to serve them fresh.Mint Chutney needs to be refrigerated after the first day. You can store them for up to a week in the refrigerator. If you need it for a longer duration, it is better to store them in the freezer.
The procedure for Mint Chutney is very simple as you can see from the step-by-step instructions and pictures. Be sure to try this and pair it with Idlis and post your comments below. I look forward to hearing from you! Other Chutney Recipes If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest. Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
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