This tremendous simple and flavorful Cilantro Mint Chutney is a keeper recipe and made with handful of substances. Crammed with recent, herby and zest flavors, it’s a breeze to make this Mint Coriander Chutney. Use it as a dipping sauce together with your favourite Indian snack or slather it on bread to make spicy sandwiches.

cilantro mint chutney in white bowl on a wooden board with slices of lemon, chopped green chillies and ginger and sprinkled salt and cumin powder on a wooden board

About Cilantro Mint Chutney

This spicy inexperienced coloured chutney contains recent mint, cilantro (coriander leaves), ginger and inexperienced chillies. A little bit of earthy floor cumin and black salt rounds up the flavors. Don’t fear when you should not have black salt – merely use no matter edible salt you’ve readily available. Kosher salt, sea salt, pink salt – all work!

Optionally, you possibly can add lemon juice because it preserves the inexperienced shade of the chutney. This recipe comes from my mother and she or he would make it usually as a dipping sauce with our after-school or night snacks.

I at all times make some mint coriander chutney and preserve it in my fridge. It retains good for as much as 2 to three days within the fridge.

Often the chutney is used as a dipping sauce with Indian snacks like pakora, Samosa, Sandwich, Vada, Aloo Tikki. I additionally add this chutney in my favourite Mumbai chaat snacks like Sev Puri, Pani Puri and Ragda Pattice. It’s also used as an expansion for sandwiches.

Every time I plan to make any of those chaat recipes then I often make this cilantro mint chutney sooner or later earlier and my work is simpler the subsequent day.

It’s a versatile chutney and can be utilized in lots of chaat recipes. You too can test this comparable Coriander Chutney.

mint coriander chutney in a white bowl on a wooden board

Step-by-Step Information

Methods to make Cilantro Mint Chutney

1. Measure and preserve all of the substances prepared for making the chutney.

Be sure that the principle herbs – coriander and mint leaves are recent. Don’t use the stem of mint as they will make the chutney bitter. Solely use the leaves.

Cilantro Mint Chutney ingredients set aside

2. Rinse 1 cup chopped coriander leaves (cilantro) and 1 cup chopped mint leaves within the water in a colander or strainer 2 to three instances. After rinsing, drain the water nicely.

I’ve used equal proportions of mint and cilantro, however even with 1.5 cups of cilantro and ½ cup of mint, the recipe works nicely. Be sure that the herbs are recent and tender.

cilantro and mint being rinsed in a colander with water

3. In a mixie or blender, add the rinsed coriander leaves and mint leaves.

mint and coriander leaves in a blender

4. Subsequent add 1 to 2 chopped inexperienced chilies (about 1 teaspoon chopped chilies) and ½ inch chopped ginger.

As a substitute of the Indian inexperienced chillies, you should use Thai inexperienced chillies or serrano pepper. Thai inexperienced chillies could make the chutney very spicy, so I counsel so as to add ¼ to ½ teaspoon chopped of it.

chopped green chillies, ginger in blender on top of cilantro and mint

5. Additionally add 1 teaspoon floor cumin powder (non-obligatory), 1 teaspoon lemon juice (non-obligatory) and black salt or any edible salt in accordance with style.

Lemon juice helps to retain the inexperienced shade, however is non-obligatory. Be happy to omit it out if you don’t like a tangy style within the chutney.

ground cumin and salt on the remaining chutney ingredients in blender

6. Add 3 to 4 tablespoons of water or add as required to make a thick or medium-thick chutney.

If you happen to plan to make this chutney as a sandwich unfold, then make it thick. if serving with snacks as a dipping sauce, then make it medium-thick to medium consistency.

water being added in blender

7. Grind or mix all of the chutney substances right into a clean paste. For a thicker chutney, add much less water.

cilantro mint chutney blended in the blender

8. Maintain the mint coriander chutney in an hermetic container within the fridge. The chutney stays good for 3 to 4 days within the fridge.

mint coriander stored in a small glass jar

9. You possibly can serve this cilantro mint chutney with Onion Pakoda, samosa, Potato Chips or French Fries or Potato Wedges or different snacks.

cilantro mint chutney in white bowl on a wooden board with slices of lemon, chopped green chillies and ginger and sprinkled salt and cumin powder on a wooden board

What to serve with Mint Coriander Chutney

Within the Indian delicacies, chutneys are sometimes used as dipping sauces with snacks or served as a facet in an Indian meal.

Mint cilantro chutney is flexible sufficient to be eaten with a snack or served with an Indian meal.

I at all times make this chutney to go as a zesty recent dipping sauce with Indian snacks of pakoda, aloo tikki, sabudana vada, samosa, kachori, dhokla and so on.

This chutney can be used as an expansion for sandwiches. Typically I add it to make numerous chaat snacks which can be common in India. You need to use this chutney to make chaat snacks like bhel puri, sev puri, ragda pattice, dahi puri and so on.

Extra Chutney Variations

If you happen to made this recipe, please you’ll want to charge it within the recipe card under. Sign Up for my e mail publication or you possibly can comply with me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.

This cilantro mint chutney is a simple versatile chutney recipe made with 4 substances particularly recent mint leaves, coriander leaves, inexperienced chillies and ginger.

Prep Time 10 minutes

Cook dinner Time 5 minutes

Complete Time 15 minutes

Servings 4

Forestall your display screen from going darkish whereas making the recipe

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This Cilantro Mint Chutney publish from the archives (June 2010) has been republished and up to date on 13 September 2021.

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