Pudina Chutney (Chutney Vert à la Menthe)
Un chutney vert vif et relevé de menthe et coriandre fraîches, mixées avec piment vert, gingembre, citron et cumin.
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Blend
Trim the stems and seeds from the chilies and peel the ginger. Blend them with the cilantro, mint, lemon juice, cumin, chaat masala, sugar, salt and ice-cold water for about 1 minute, stopping to scrape down the sides, until smooth.
- 1 large bunch cilantro
- 1 bunch mint leaves
- 2 green chilies
- 1 tbsp ginger
- 1 lemon juice
- 1 tsp roasted ground cumin
- ½ tsp chaat masala
- 1 tsp sugar
- ½ tsp salt
- 3 tbsp ice-cold water
✅ C'est prêt quand : the paste is smooth and bright green
Adjust
Taste the chutney you just blended; the salt, lemon juice and chili already in it should make it taste fresh, sharp and spicy. If it needs a touch more balance, blend for a few more seconds rather than adding anything extra.
- all chutney from step 1
✅ C'est prêt quand : the chutney tastes fresh, sharp and as spicy as you like
Store
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Blend
Trim the stems and seeds from the chilies and peel the ginger. Blend them with the cilantro, mint, lemon juice, cumin, chaat masala, sugar, salt and ice-cold water for about 1 minute, stopping to scrape down the sides, until smooth.
- 1 large bunch cilantro
- 1 bunch mint leaves
- 2 green chilies
- 1 tbsp ginger
- 1 lemon juice
- 1 tsp roasted ground cumin
- ½ tsp chaat masala
- 1 tsp sugar
- ½ tsp salt
- 3 tbsp ice-cold water
✅ C'est prêt quand : the paste is smooth and bright green
Adjust
Taste the chutney you just blended; the salt, lemon juice and chili already in it should make it taste fresh, sharp and spicy. If it needs a touch more balance, blend for a few more seconds rather than adding anything extra.
- all chutney from step 1
✅ C'est prêt quand : the chutney tastes fresh, sharp and as spicy as you like
Store
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
'Chutney' comes from the Hindi 'chatni', meaning to lick, and fresh chutneys ground on a stone with herbs and spices have been part of Indian meals for centuries.
Green mint-cilantro chutney is the most common of all — the condiment on every chaat cart and beside every plate of samosas.
⭐ Why It's Famous
Fresh, sharp and spicy, green chutney brightens anything fried, grilled or rich.
💡 Fun Fact
Traditionally, chutneys were ground on a 'sil batta', a flat grinding stone, which many cooks say gives a better texture than a blender.
North India
28.61°N, 77.21°E
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