How long does mint chutney stay fresh?

Up to 5 days in an airtight jar in the fridge. For longer, freeze it in an ice-cube tray and thaw cubes as needed.

Why does my mint chutney turn black?

Heat and oxidation. Grind with ice, avoid over-blending, and the film of Anveshan Groundnut Oil on top helps keep it green.

Can I make it without green chillies?

Yes — skip them or use half a deseeded chilli for a mild version that's still fragrant.

Pudina (Mint) Chutney

Name: Pudina (Mint) Chutney
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Fresh mint leaves; 1 cup Fresh coriander leaves; 2 pieces Green chillies; 1 inch Ginger; 1 tbsp Lemon juice; 0.5 tsp Roasted cumin powder; 0.75 tsp Salt; 1 tbsp Anveshan Wood-Pressed Groundnut Oil; 2 tbsp Water

A cooling mint-coriander chutney with green chilli and lemon, finished with a spoon of Anveshan Wood-Pressed Groundnut Oil for a smooth, glossy texture that keeps longer.

Time breakdown

Prep Time10 min

Cook Time0 min

Total Time10 min

Ingredients

Fresh mint leaves
Fresh coriander leaves
Green chillies
Ginger
Lemon juice
Roasted cumin powder
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Water

How to Make Pudina (Mint) Chutney

1
Rinse the mint and coriander well and pat dry.
2
Add the mint, coriander, green chillies, ginger, roasted cumin and salt to a blender.
3
Add the lemon juice, Anveshan Groundnut Oil and 2 tbsp water; blend to a smooth chutney, scraping down the sides as needed.

Tips for the Best Pudina (Mint) Chutney

✓Blanch the mint for 10 seconds and shock in ice water to lock in a bright green colour that won't darken.
✓Add ice cubes instead of water while grinding — it keeps the blades cool so the chutney stays vivid.