Mint Chutney And Sweet Chutney

Can’t imagine a Chaat without these chutneys as they add their unique minty and sweet taste and make them flavourful😉.

Sweet Chutney and Mint Chutney are indispensable and integral part of Indian Chaat platters. They are popular dips in the Indian cuisine and they are used as accompaniments to various kinds of chaats.

These chutneys burst with flavours in each bite. They have aromatic freshness with earthiness of herbs in mint chutney and tamarind in sweet chutney.

They can be served with snacks like pakoras, samosas, dhoklas, kebab, tikkas, cutlets and what not. They are such a value-add with resonant flavours which leave a lingering taste in your mouth.

Keep them handy at home as they can be used in many recipes.

Category : Accompaniment

Cuisine : Indian

Author : Jyo



  • 1 cup coriander leaves, tightly packed
  • 2 cups mint leaves, tightly packed
  • 10 green chillies
  • 7 garlic pods
  • 1 inch ginger, chopped
  • Salt
  • 1 tsp sugar
  • 1/4 cup cashews
  • 2 tsp lemon juice
  • 1 small onion, chopped

Method :

Add all the above ingredients to a mixer jar and blend to a fine paste with little water. Then store the chutney in an air tight container, it is best to store in a glass container.

Notes :

You can also add 2 tbsp of fresh grated coconut while blending.

Stays fresh in refrigerator for about 1 week.

If raw mangoes are in season, you can add a few slices of tangy raw mango in this chutney and decrease the amount of lemon juice.

Add 2 tbsp yogurt to 1 tbsp of mint chutney to prepare a mint dip for pakoras and sandwiches.



  • 15 deseeded dates
  • 1/2 cup tamarind (seedless and cleaned)
  • 1/2 cup jaggery (make into tiny pieces)
  • 1 tsp roasted cumin powder
  • 1/2 tsp black salt
  • 1/2 tsp chilli powder
  • 1/4 tsp ginger powder (optional)

Method :

1. Combine tamarind, jaggery and dates in a pan with sufficient water, cook the mixture for 10 to 15 minutes on medium flame.

2. Take off the heat and allow the mixture to cool completely.

3. Now blend the cooled mixture till smooth and strain it.

4. Take the strained mixture in a pan, add the remaining ingredients and mix.

5. Cook the sweet chutney on medium flame for 4 to 5 minutes or it gets rolling boiling.

6. Cool it again and store it in an air tight container and refrigerate. Use it as required. Stays fresh for about 1 month in refrigerator.

7. Serve it with an appetizer or as a side to perk up your snack.

Notes :

You can skip dates, increase the quantity of jaggery (extra 1/4 cup) and follow the same recipe.

Adjust the spices and jaggery according to your taste.

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