Babari ko chutney

Babari, also known as mint, is a perennial herb grown in all parts of the world and is used extensively in many cultures. Its tender leaves and springs are eaten fresh in form of chutney in Nepal. Babari ko chutney is very popular to be served with rice or any other Nepali meals. It could also be refrigerated for a week in an air tight container.


4 cups young fresh mint springs and leaves (cleaned and coarsely chopped)

4 fresh green chilies

1 medium-size roughly chopped red onion

3 cloves peeled and sliced garlic

Peeled and cut (into 1 inch small pieces) fresh ginger root

3 tbsp fresh lemon or lime juice

½ cup plain yogurt (unflavored) or 4 tbsp of water (for smooth blending)

Salt to taste

babariko chutney


First of all, put the young mint springs and leaves, fresh green chilies, red onion, garlic, ginger root, lemon juice, plain yogurt or water into a food processor or blender and process it until it becomes smooth and is well grinded. After it is done, pour it into a serving bowl and serve it with steamed rice or any other Nepali meal.

If you want to store it, pour it into an air tight container and refrigerate it, this way it will last for one week. You could use it whenever you want. Just bring it back to the room temperature when serving. Once it is stored in the refrigerator, it will start to change color to light pale, however, its flavor will not change.

It could also be served with fried and steamed snacks besides Nepali meals.