Easy Vegan Mint Chutney is so full of flavor! It taste just like you would get at your favorite Indian restaurant, and it’s super simple to make using a high speed blender. Serve it as a dipping sauce for Samosas and much more!
I just love Mint Chutney and I cannot imagine having an Indian meal without it. I mean, it just wouldn’t be the same! Since vegan mint chutney is pretty hard to find (aside from your local Indian restaurant), I had to come up with a homemade version.
After a few attempts that were just ok, I managed to come up with a recipe that I think is pretty fabulous. It’s pretty close to my favorite Indian spot in town, except less sodium- bonus! Best of all, it’s so easy to make using a high speed blender. So, What do you need?
Easy Vegan Mint Chutney Ingredients
For Easy mint chutney, you will need fresh mint, cilantro, ginger, green chilis, sugar, lemon juice, and asafoetida (optional).
Asafoetida is an Indian Spice that makes Indian food taste, well, Indian. I love it and use it in a lot of my dishes. You can find it at an Indian market or Amazon, but don’t worry if you cant get your hands on some because the mint chutney will still taste great.
You can use more or less green chilis, depending on how spicy you like it. If you can’t find small green chilis, then you can use a jalapeno or a serrano pepper, just be sure to remove the seeds if you want it on the milder side.
Feel free to play around with the salt and sugar amounts to suite your taste. Just start small and add more if desired.
Preparing Easy Vegan Mint Chutney
This Easy mint chutney recipe is just that- EASY. You simply blend everything together in a blender. Now with that said, washing and picking off the leaves of the cilantro and mint takes a few minutes, so just keep that in mind.
Also, start with 1/4 cup of water and you will probably need to stop and scrape the ingredients towards the blades a couple times while blending. Add additional water 1 tablespoon at a time if necessary.
Vegan Mint chutney is best served the same day as it will turn slightly brownish in color due to oxidation, although I’ve eaten it several days later and it’s still delicious.
If you like to have mint chutney on hand, like I do, make a double batch and freeze it in ice cube trays. Once frozen, remove the cubes from the tray and store the cubes in a freezer container. Then, take out only what you need and thaw- WORKS VERY WELL!
You can serve mint chutney as a dipping sauce for samosas and other appetizers. Another way I like to enjoy it is along side a spicy Indian meal, like this 25 Minute Chana Masala served with roti. To me, an Indian meal isn’t complete without a good vegan mint chutney!
I hope you enjoy this simple recipe for mint chutney and let me know what you think in the comments section below.
Easy Vegan Mint Chutney
- 1 cup mint leaves packed
- 1 cup cilantro leaves packed
- 1/2 tbsp ginger minced
- 2 green chilis see notes
- 1 tbsp sugar more to taste
- 1/2 tsp salt more to taste
- 1/8 tsp asafoetida (hing) optional
- 1/4 cup water plus more as needed
- Wash mint and cilantro and remove leaves. Measure out 1 cup of the leaves (packed) for each.
- Measure out all other ingredients and add everything to a blender.
- Blend, stopping to scrape down ingredients towards the blade.
- If necessary, add more water 1 tablespoon at a time until desired consistency.