One of the popular condiments found in any Indian kitchen is mint chutney, or "pudina chutney" in India. Prepared using fresh mint leaves, this chutney made of bright green marks its array of flavours as bright, tangy, and spicy. This chutney is generally prepared by grinding mint leaves along with coriander leaves (optional), green chillies, lemon juice, and spices together, which makes it a good mixture with any dish. The freshness in mint chutney would be the cooling effect of fresh mint, balancing the heat from the green chillies. This lemon juice is also aimed at preventing chutney from turning brownish and enhances the flavour, so not tangy as such. A few recipes add yoghurt; it is the most common version after this one, adding an element of creaminess while lowering its spicy taste, making it perfect to accompany tandoori dishes like chicken tikka or kebabs. You can add a little sugar for slight sweetness to balance the tang and heat. Mint chutney is very versatile and goes well with several snacks and dishes. It is great as a dip with samosas, pakoras, or for tandoori items, or one can spread it in sandwiches and wraps. Along with chaat, Indian street food often drizzle it over for that extra zing. As a side, parathas, dosas, biryani, or pulao will all make good use of it. Apart from its flavour, mint chutney is packed with nutrients. Along with digestive properties making the chutney at the same time tasty and good for health, mint chutney is light and refreshing with ease of preparation. Mint chutney is a staple in Indian kitchens and is very popular worldwide due to its versatility.

• 1 cup mint leaves
• 1 cup coriander leaves
• 3 small green chillies
• Black salt
• 1 inch ginger
• 2 tbsp lemon juice
• 1 tsp sugar
• 3-4 tbsp curd
• 1 tsp chaat masala
• 1/2 tsp cumin powder

• First and foremost, you should gather and prepare all the ingredients. Wash a cup of fresh coriander leaves and 1 cup of fresh mint leaves that are usually wrought with dirt and filth. After washing them, chop the leaves roughly for easier blending afterwards. Coriander and mint become the fresh flavours of this mint chutney recipe.
• Now chop 3 small green chillies and a 1-inch piece of ginger. The amount of heat you want in your chutney is a matter of preference, so use more or fewer green chillies as needed. If you leave the seeds in while chopping, the chillies retain most of the heat. Otherwise, remove them for a milder flavour. Fresh ginger adds a zesty, warm taste that counters the cooling effect of the mint.
• In the blender or chutney grinder, add the chopped coriander leaves, mint leaves, green chillies, and ginger. Add some black salt or Himalayan rock salt as per your taste. The black salt will give that chutney a little tangy flavour, taste, and distinctness, but you can use any other salt of your choice if black salt is not your cup of tea.
• Add 1 teaspoon of chaat masala and 1 teaspoon of cumin powder. Chaat masala is an Indian spice blend that's very fragrant and tangy, a flavour so-called savoury and the cumin powder gives earthy and warm flavours and also balances the freshness of mint and coriander.
• If you enjoy your chutney a bit sweeter, add 1 teaspoon of sugar. This is not optional as it counterbalances the hot taste and sourness of the chutney. Some like their chutney a little sweeter, such as when served with spicy snack foods.
• Add 3-4 tablespoons of yoghurt now. Yoghurt helps make it quite creamy, muffles off the sharp tastes of herbs and spices it has, and also helps tone down the heat of green chillies, giving a refreshing texture to chutney. In case you want to make it vegan, you can use your favourite dairy-free yoghurt or even omit it for a lighter texture.
• Add the lemon juice: 2 teaspoons. The acidity of the lemon juice will brighten up the flavour of the chutney, but in the case of its presence with the vivid green colour of the chutney, will prevent the oxidation from turning brownish. It enhances the tart flavour of the chutney and gives a tangy zest at the finish.
• Pour in a small quantity of water—about 2-3 tablespoons—to help the blending. Blend the mixture till it is free-flowing smooth and not lumpy. Add a little more water if you like the chutney runny.
• Taste the chutney and adjust the seasoning if required. As per your taste, salt, lemon juice, or green chillies can be increased.
• You now have your restaurant-style mint chutney ready. It can be transferred to a bowl or an airtight container. Your snack of choice, like samosas, pakoras, kebabs, and even tandoori items, can be devoured right away. It goes well even as a side with street food like bhel puri, sev puri, or parathas and dosas.
• If you don't use it immediately, store it in the refrigerator. It's kept fresh for up to 3-4 days in an airtight container. Freezing portions in ice cube trays is good for long storage; just thaw and use when you require it.