Spicy Mint Chutney

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Packs a minty punch…

Thai chilies star in this spicy mint chutney, so expect a definite kick along with the minty herbal flavor. Use it as a dip for Indian appetizers like samosas, or try it as a delicious side to lamb. And, like many dips, their uses can go well beyond the obvious. Vegetable sandwiches come alive with this spread.

It’s certainly spicy (this is PepperScale after all), but if you want to calm the heat some (why oh why?!), try pulling back on the Thai chilies by half. You may need to adjust the amount of lemon juice used by a hair to keep the chutney from becoming too thin. Use your best judgement.

Spicy Mint Chutney

Spicy Mint Chutney

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  • 2 cups fresh mint packed firm
  • 2 cups fresh cilantro packed firm
  • 10 green Thai peppers stemmed
  • 2 tablespoons amchoor
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1/3 cup lemon juice


  • In a pan over medium heat, toast the cumin seeds for 2 to 3 minutes, until slightly brown and fragrant.
  • In a food processor, add the toasted cumin seeds, mint, cilantro. Thai peppers, amchoor, and salt. Process the mix until chopped very fine (or your desired level of coarseness).
  • Transfer the mix to a bowl, then add the lemon juice and stir until fully combined.
  • Use immediately, or for the most robust flavor, allow the chutney to refrigerate for 1 to 2 hours prior to use to allow the flavors to set.


Amchoor is a dried green mango powder popular in Indian cuisine You may find this in supermarkets with well-stocked international sections. Or you took to an Indian specialty store. It is also widely available online.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

Photo by CC BY-SA 4.0], Pduaroxxx

UPDATE NOTICE: This post was updated on August 17, 2019 to include new content.
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