Mint leaves are not used for making chutney in Kathmandu Valley where they grow wild, but they are generally used in the Terai region of Nepal.
Ingredients 1 cup of green mint leaves
2 small garlic cloves
1/4 teaspoonful of chili powder or 1/2 green chili
1 teaspoonful of salt
2 tablespoons of mustard oil
1/2 teaspoonful of fenugreek seeds
1/2 teaspoonful of turmeric
Juice of one or two lemons
Process Grind mint leaves and garlic in a mortar. Add salt and chilis. Squeeze one or two lemons for juice. Heat the mustard oil in a small frying pan and fry the fenugreek seed till they become black. Add the turmeric and turn with a spoon. Now add the mint and garlic mixture.