green mint chutney rice
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Classic Green Mint Chutney Rice Topped with Tomatoes and Nectarines from Spices and Seasons cookbook

Green mint chutney is a classic, popular staple, omnipresent next to snacks, particularly in the summer months. This recipe is a very simple free-form variation of the classic recipe. There are other creative variations using tomatoes, green mangoes, and the works, so I encourage you to create and innovate to suit your fancy. Mint by itself in this recipe can have a bitter aftertaste, so it is tempered with cilantro. You can mix and match other herbs as desired. This chutney can be used as a condiment or sandwich spread, or can be added to sauces.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Vegetarian entree
Servings: 4 servings
Author: Susan Pridmore


Classic Green Mint Chutney

  • 1 bunch cilantro leaves about 3 cups of leaves; tender stems can also be used in this recipe
  • 2 bunches mint leaves about 11⁄2 cups
  • 2 green Serrano chilies
  • 1 tsp cumin powder
  • 1 ⁄2 tsp salt or to taste
  • 1 tsp black salt
  • 1 tsp sugar
  • 2 tsp oil such as mustard or canola
  • 2 Tbso fresh lime juice

Basmati Rice and Tomato-Nectarine Salad


Classic Green Mint Chutney

  • Place the cilantro, mint, green Serrano chilies, cumin powder, salt, black salt, sugar, oil, and lime juice in the bowl of a blender, or food processor fitted with a metal blade.
  • Grind mixture until smooth. This chutney will keep for 3 to 4 days in the refrigerator, but the color will darken due to the lime.

Basmati Rice and Tomato-Nectarine Salad

  • Bring the broth to a boil in a small saucepan over medium high heat. Add the rice and salt, and lower the heat to a simmer. Simmer for 30 minutes or until tender. Cool to room temperature.
  • Stir in as much Classic Green Mint Chutney you want. I stirred in about 3 tablespoons, which was perfect for us.
  • Toss the tomatoes, nectarine slices and cilantro together in a medium bowl. To a separate small bowl or the bowl of a mortar and pestle, add the garlic and 1/8 teaspoon of salt. Mash until the garlic breaks down and liquifies. Stir in the vinegar and oil vigorously until emulsified.
  • Place the Mint Chutney Rice on a plate and top with the salad.


Mint chutney recipe makes 2 cups of chutney.