Babari ko achar

Mint chutney


Preparation info

  • Difficulty


  • Makes

    1 x 250 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Mint really is quite a universal herb, used in many cuisines across the globe. I love it for its versatility, and its hardy tenacity in the garden.

Serve this smooth, bright green and ever-popular chutney with any tandoori snack or starter.


  • 30 g (1 oz/1½ cups) mint leaves
  • 30 g (1 oz/1 cup) coriander (cilantro) leaves
  • 3–4 tablespoons fresh curd, Greek-style yoghurt or cashew yoghurt
  • 1 teaspoon ground cumin
  • 1 teaspoon Chaat masala
  • 1 teaspoon amchur (dried mango powder)
  • a pinch of black salt or rock salt, or to taste
  • 1 small onion, chopped
  • 1 cm (½ inch) knob of fresh ginger, peeled and chopped
  • 1 Indian green chilli, chopped
  • 2–3 chopped garlic cloves (optional)


Bring a small saucepan of water to the boil, and have a bowl of iced water on standby.

Add the mint and coriander to the boiling water for a few seconds, then immediately refresh them in the iced water, to help lock in the chlorophyll so your chutney will stay bright green. Pat dry with paper towel and set aside.

In a bowl, beat the curd or yoghurt with a whisk until smooth. Add the cumin, chaat masala, amchur and salt and mix until combined.

Add the mint and coriander leaves to a blender, along with the onion, ginger and chilli, and the garlic if using. Add 1–2 tablespoons water and blend to a very smooth paste.

Stir the herb paste through the curd mixture until the chutney becomes uniform in colour.

Cover and refrigerate until required. This chutney is best enjoyed the same day it is prepared.