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How To make Mint And Turmeric Chutney (Village Style)? | Instant Mint And Turmeric Chutney (Village Style) Recipe

Mint and turmeric chutney is a delightful and flavorsome condiment that adds a burst of freshness to any Indian meal. This particular recipe focuses on capturing the rustic and authentic flavors of village-style chutneys. With the vibrant green color of mint and the earthy tones of turmeric, this chutney not only tastes delicious but also offers numerous health benefits. Let’s dive into the recipe and learn how to make mint and turmeric chutney in a village style.

Here’s a simple recipe to make kache kele ki tikki at home:


  • 2 cups fresh mint leaves
  • 1 cup coriander leaves
  • 1-inch piece of ginger, peeled
  • 3-4 cloves of garlic
  • 2-3 green chilies (adjust according to your spice preference)
  • 1 teaspoon turmeric powder
  • 1 tablespoon lemon juice
  • Salt to taste
  • 1 tablespoon oil (preferably mustard oil for an authentic flavor)
  • 1 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • Water as needed


  • Wash the mint leaves and coriander leaves thoroughly under running water. Pat them dry using a kitchen towel or let them air dry for a while.
  • In a blender or food processor, add the mint leaves, coriander leaves, ginger, garlic, green chilies, turmeric powder, lemon juice, and salt. Blend them together until you achieve a coarse paste consistency. If needed, add a little water to facilitate the blending process. Keep the chutney aside.
  • Heat oil in a small pan or kadhai over medium heat. Add mustard seeds and let them crackle. Then, add a pinch of asafoetida (hing) and stir for a few seconds until fragrant. Turn off the heat and allow the tempering (tadka) to cool down for a minute.
  • Pour the tempering over the chutney and mix well. The addition of the tempered spices will enhance the flavors of the chutney and give it a traditional village-style taste.
  • Check the consistency of the chutney and adjust it according to your preference. If you like a thinner consistency, add a little water and mix well.
  • Transfer the chutney to a clean and airtight jar. It can be stored in the refrigerator for up to a week.
  • Serve the mint and turmeric chutney as a side condiment with a variety of Indian dishes such as samosas, pakoras, parathas, or as a dipping sauce for kebabs and grilled meats.
  • The mint and turmeric chutney is not only a delicious accompaniment but also offers numerous health benefits. Mint leaves are known for their refreshing taste and cooling properties, while turmeric is hailed for its anti-inflammatory and antioxidant properties. Together, they create a potent combination that adds both flavor and nutritional value to your meals.


So, go ahead and give this village-style mint and turmeric chutney recipe a try. Enjoy the burst of flavors and the traditional touch it brings to your table!

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