Fresh Mint Chutney

    20 min

    This is an Indian fresh chutney, which is best eaten with rice or dosas. Mint and lentils are pan-fried, then ground together into a coarse paste. You can also grind the mixture in a mortar and pestle if you don't have a food processor. Serve with dosas.

    5 people made this

    Makes: 16 

    • 1 teaspoon cooking oil
    • 40g fresh mint leaves
    • 2 teaspoons cooking oil
    • 6 dried red chillies or crushed chillies to taste
    • 1 tablespoon skinned split black lentils (urad dal)
    • 1 tablespoon coriander seeds
    • 1 teaspoon chana dal beans
    • 1 teaspoon mustard seeds
    • 1 teaspoon tamarind paste
    • salt to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat 1 teaspoon oil in a pan over medium heat. Add the mint leaves and fry until slightly wilted, 3 to 5 minutes. Remove from heat and set aside.
    2. Heat 2 teaspoons oil in a frying pan. Add the red chillies, black lentils, coriander seeds, chana dal and mustard seed; cook in the hot oil until the lentils brown and the seeds start to splutter; remove from heat and allow to cool slightly. Grind the mixture into a coarse powder using a mortar and pestle; add the mint leaves, tamarind paste and salt; continue crushing until the mint is completely integrated.

    Difficult ingredients

    Skinned split black lentils and chana dal beans are available in most Indian/South Asian stores.

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    Reviews in English (2)


    Here's a simpler version since I can't figure out how to submit a recipe. Blend (1 bunch fresh coriander, 1 clove garlic, 1 tablespoon minced fresh root ginger, 1 minced green chilli, 1 tablespoon peanuts, salt to taste and 2 tablespoons lemon juice) in a food processor. Add a few drops of water if it gets too dry... Totally yum with mayo on sliced bread  -  22 Mar 2011  (Review from Allrecipes US | Canada)


    Co0o0o0l, thanks for sharing  -  30 Nov 2009  (Review from Allrecipes US | Canada)