Home » Condiment » Cilantro Mint Chutney

Cilantro Mint Chutney

Cilantro Mint Chutney is spicy, tart, and packed full of fresh herb flavor. This Indian green chutney the perfect condiment to serve alongside Indian food like Instant Pot Chicken Biryani, Chicken Pakora, Paneer Pakora, and Butter Garlic Naan.

high angle shot of a bowl of cilantro mint chutney with a spoonful being lifted above the bowl.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why you’ll love this chutney

This flavorful Cilantro Mint Chutney (or Coriander Mint Chutney) is a fresh, tangy green chutney that is bright with the flavors of fresh mint leaves, fresh cilantro, pungent garlic, heady ground cumin, and spicy green chili.

Cilantro Chutney makes the perfect dipping sauce for Indian Appetizers and a great accompaniment to all sorts of Indian food, like rich Indian Curries like Instant Pot Chicken Korma, Tandoori Chicken, or Instant Pot Chicken Biryani.

I love to dunk Chicken Pakora, Paneer Pakora, and Samosa into this Cilantro Mint Chutney. Or spread it onto a Bombay Sandwich.

Overhead shot of the ingredients needed to make the recipe.

Ingredients you need

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

The ingredients for this Cilantro Mint Chutney are all easy to find. Here’s what you need:

  • Cilantro: For the best flavor and color, use fresh cilantro leaves and stems.
  • Mint: Fresh mint leaves provide great flavor and bright color. Discard the mint stems as they can make the color of the chutney dull and brownish.
  • Garlic: Use fresh garlic cloves for the best flavor. All you need to do is peel them as they’ll be minced in the food processor. You can substitute a tablespoon of ginger garlic paste if you prefer.
  • Green chilis: I like to use either jalapeno or serrano chilli peppers. If you prefer a milder chutney, you can remove and discard the seeds and ribs.
  • Lemon juice or lime juice: Freshly squeezed lemon juice adds tartness and also helps to preserve the bright green color of the chutney. If you prefer, you can substitute lime juice for the lemon juice.
  • Seasonings: Salt, sugar, and ground cumin powder add flavor and balance.

How to make it

Coriander Mint Chutney is so easy to make, you hardly need instructions. Here are the basic instructions for making Cilantro Mint Chutney:

  1. Place all of the ingredients in a food processor blender, except for the water.
  2. Add ¼ cup water to start.
  3. Process until smooth, adding more water, 1 tablespoon at a time, as needed to make a smooth puree.
  4. Serve the mint coriander chutney immediately or refrigerate until ready to serve.
Low angle shot of a bowl of cilantro mint chutney.

How to store it

You can store this Coriander Chutney in an airtight container in the refrigerator for up to 5 days.

To freeze Mint Cilantro Chutney, portion it into airtight, freezer-safe containers and freeze for up to 6 months. Thaw on the countertop or in the refrigerator overnight before serving.

Variations

This simple Cilantro Mint Chutney is endlessly variable. Here are some ideas for variations:

  • Roasted cumin powder: Instead of ground cumin, use roasted cumin seeds for even more depth of flavor. To make roasted cumin powder, toast whole cumin seeds in a skillet over medium-high heat, shaking the pan frequently, just until fragrant. This will only take a minute or two. Grind the roasted seeds in a spice grinder or using a mortar and pestle.
  • Ginger: Add a 1- to 2-inch piece of peeled, fresh ginger to the food processor along with the other ingredients.
  • Coconut: Stir about ¼ cup to 1/3 cup of grated coconut into the chutney for added texture and flavor.
  • Yogurt: Stir in ¼ cup to 1/3 cup of whole milk plain yogurt or Greek yogurt for a creamy version.
  • Tamarind: Instead of lemon juice or lime juice, use a tablespoon of tamarind concentrate. Tamarind adds unique flavor to this Cilantro Mint Chutney.
high angle shot of a bowl of cilantro mint chutney with a spoonful being lifted above the bowl.

 How to Serve It

This Cilantro Mint Chutney is delicious as a dipping sauce for Chicken Pakora, Paneer Pakora, or Butter Garlic Naan.

I love Cilantro Mint Chutney served alongside Indian curries like Palak Paneer and Instant Pot Chicken Korma. It also makes a great condiment for Tandoori Chicken and Butter Garlic Naan.

Yield: Makes about 1 1/2 cups

Cilantro Mint Chutney

Low angle shot of a bowl of cilantro mint chutney.

This tangy, herby, spicy, and bright Indian green chutney is a perfect dipping sauce for Chicken Pakora, Paneer Pakora, Samosa, and more. Or serve this green chutney to accompany Biryani, Indian Curries, and other Indian food.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 cups cilantro (leaves and stems)
  • 1 cup mint leaves, stems discarded 
  • 4 garlic cloves
  • 4 serrano or 2 jalapeno chile peppers
  • Juice of 1 lemon
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • ½ teaspoon ground cumin
  • ¼ to ½ cup water

Instructions

    Combine all of the ingredients in a food processor and process until smooth.

Notes

1.   Store the chutney in an airtight container in the refrigerator for up to 5 days.

2.   You can make this chutney well ahead of time and freeze it. I like to freeze it in ½ cup portions. Thaw it on the countertop or in the refrigerator overnight before serving.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 16Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 162mgCarbohydrates 4gFiber 1gSugar 2gProtein 1g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.

PIN THIS RECIPE FOR LATER!

Follow Me: @allwaysdelicious and tag #allwaysdelicious

By on July 7th, 2022

About Robin Donovan


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

More about Robin

More posts by this author.

1 thought on “Cilantro Mint Chutney”

  1. This was really, really good Robin! Mint chutney was always my favorite thing when eating Indian food and have wanted to learn how to make it for forever, lol. This was probably the best version I have ever had.

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe