Mint and spinach chutney recipe

Mint and Spinach Chutney Recipe



Chutneys and raitas are an integral part of an Indian meal. Snacks and starters such as samosas, onion bhajiyas and tikkas are always accompanied by an array of mouth-watering chutneys. This chutney tastes wonderful yet it is so simple to make. If you like the refreshing mint and cilantro (coriander) dip served in Indian restaurants, mix a tablespoonful of this chutney with 125 g/4½ oz whole milk natural yogurt. Taste and adjust the seasoning if necessary.

Mint and spinach chutney recipe

Ingredients: (Serves 4-6)

  • 55 g/2 oz tender fresh spinach leaves
  • 3 tablespoons fresh mint leaves
  • 2 tablespoons chopped fresh cilantro (coriander) leaves
  • 1 small red onion, roughly chopped
  • 1 small garlic cloves, chopped
  • 1 green chili, chopped (deseeded if you like)
  • 2½ teaspoon granulated sugar
  • 1 tablesoon tamarind juice or juice of ½ lemon


  1. Put all the ingredients in a blender or food processor and blend until smooth, adding only as much water as necessary to enable the blades to move.
  2. Transfer to a serving bowl, cover and chill in the refrigerator for at least 30 minutes before serving.