Mint chutney

Preparation info

  • Difficulty


  • Serves


Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

This fantastically fresh and zingy chutney packs a punch. It adds bold flavour alongside any Indian finger food, such as Sweet potato and onion pakoras and Cauliflower samosas.

Prep time: 10 minutes
Cooking time: 5 minutes


  • 1 teaspoon vegetable oil
  • 1 teaspoon mustard seeds
  • 1 cup lightly packed (20 g) mint leaves
  • ½ cup (45 g) desiccated coconut
  • 2 green chillies, deseeded
  • 1 teaspoon tamarind paste
  • ¼ teaspoon salt
  • ¼ cup (60 ml) coconut milk, plus extra for blending if necessary
  • 1 tablespoon roasted chickpeas – optional


Heat the oil in a frying pan over high heat and fry the mustard seeds until they start to pop. Add the mint leaves and continue to fry until wilted.

Transfer the mixture to a food processor, then add the desiccated coconut, chillies, tamarind, salt, coconut milk and chickpeas, if using. Blend to a smooth puree, adding more coconut milk if needed, a tablespoon at a time.

This will keep, covered, for 3–4 days in the fridge, and is best served chilled.