This super easy and flavorful Cilantro Mint Chutney is a keeper recipe and made with handful of ingredients. Filled with fresh, herby and zesty flavors, it is a breeze to make this Mint Coriander Chutney. Use it as a dipping sauce with your favorite Indian snack or slather it on bread to make spicy sandwiches.
About Cilantro Mint Chutney
This spicy green colored chutney includes fresh mint, cilantro (coriander leaves), ginger and green chillies. A bit of earthy ground cumin and black salt rounds up the flavors.
Don’t worry if you do not have black salt – simply use whatever edible salt you have on hand. Kosher salt, sea salt, pink salt – all work!
Optionally, you can add lemon juice as it preserves the green color of the chutney. This recipe comes from my mom and she would make it often as a dipping sauce with our after-school or evening snacks.
I always make some mint coriander chutney and keep it in my refrigerator. It keeps good for up to 2 to 3 days in the refrigerator.
Usually the chutney is used as a dipping sauce with Indian snacks like pakora, samosa, Bombay Sandwich, Aloo Tikki.
I also add this chutney in my favorite Mumbai chaat snacks like Sev Puri, Pani Puri and Ragda Patties. It is also used as a spread for sandwiches.
Whenever I plan to make any of these chaat recipes then I usually make this cilantro mint chutney one day earlier and my work is easier the next day.
It is a versatile chutney and can be used in many chaat recipes. You can also check this similar Coriander Chutney.
How to make Cilantro Mint Chutney
1. Measure and keep all the ingredients ready for making the chutney.
Ensure that the main herbs – coriander and mint leaves are fresh. Don’t use the stem of mint as they can make the chutney bitter. Only use the leaves.
2. Rinse 1 cup chopped coriander leaves (cilantro) and 1 cup chopped mint leaves in the water in a colander or strainer 2 to 3 times. After rinsing, drain the water well.
I have used equal proportions of mint and cilantro, but even with 1.5 cups of cilantro and ½ cup of mint, the recipe works well. Ensure that the herbs are fresh and tender.
3. In a mixie or blender, add the rinsed coriander leaves and mint leaves.
4. Next add 1 to 2 chopped green chilies (about 1 teaspoon chopped chilies) and ½ inch chopped ginger.
Instead of the Indian green chillies, you can use Thai green chillies or serrano pepper.
Thai green chillies can make the chutney very spicy, so I suggest to add ¼ to ½ teaspoon chopped of it.
5. Also add 1 teaspoon ground cumin powder (optional), 1 teaspoon lemon juice (optional) and black salt or any edible salt according to taste.
Lemon juice helps to retain the green color, but is optional. Feel free to omit it out if you do not like a tangy taste in the chutney.
6. Add 3 to 4 tablespoons of water or add as required to make a thick or medium-thick chutney.
If you plan to make this chutney as a sandwich spread, then make it thick. if serving with snacks as a dipping sauce, then make it medium-thick to medium consistency.
7. Grind or blend all the chutney ingredients into a smooth paste. For a thicker chutney, add less water.
8. Keep the mint coriander chutney in an airtight container in the refrigerator. The chutney stays good for 3 to 4 days in the fridge.
9. You can serve this Cilantro Mint Chutney with Indian snacks like Onion Pakoda, or Samosa.
This fresh herbaceous chutney also pairs well with popular global snacks like French Fries or Potato Wedges.
What to serve with Mint Coriander Chutney
In the Indian cuisine, chutneys are often used as dipping sauces with snacks or served as a side in an Indian meal.
Mint cilantro chutney is versatile enough to be eaten with a snack or served with an Indian meal.
I always make this chutney to go as a zesty fresh dipping sauce with Indian snacks of pakoda, aloo tikki, sabudana vada, samosa, kachori, dhokla etc.
This chutney can also be used as a spread for sandwiches. Sometimes I add it to make various chaat snacks that are popular in India.
You can use this chutney to make chaat snacks like bhel puri, sev puri, ragda pattice, dahi puri etc.
More Chutney Variations
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Cilantro Mint Chutney (4 Ingredients)
Ingredients
- 1 cup cilantro – chopped (coriander leaves)
- 1 cup mint leaves – chopped
- 1 teaspoon green chillies – chopped, swap with serrano pepper instead
- ½ inch ginger – peeled and roughly chopped
- 1 teaspoon ground cumin (cumin powder), optional
- 1 teaspoon lemon juice – optional
- salt or black salt or edible rock salt; add as required
- 3 to 4 tablespoons water or as required for blending
Instructions
Preparation
- Pluck the leaves and tender stems from the coriander bunch.
- Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
- Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
- Roughly chop them. Keep the other ingredients required for the chutney also aside.
Making Cilantro Mint Chutney
- In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
- Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.
Serving Suggestions
- You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
- You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
- Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.
Nutrition Info (Approximate Values)
Cilantro Mint Chutney recipe from the archives was first published on June 2010.
Just tasted the mint and coriander chutney…now THAT is lovely. Thank you.
Welcome Vanessa
Looks delicious! About how many cups of chutney will this make? I’m planning on cooking for 35 people, with your ragda pattice recipe, and trying to figure out how to scale up. Thank you!
this recipe gives about 1/2 to 3/4th cup of chutney. so you can increase the recipe ingredients by 3 to 4 times.
your dishes are seriously AWESOME ????
Thanks Maryam
Mint coriander chutney super.
thanks aarthi.
This was delicious! I had it with roasted chicken and potatoes, and it was exactly what I had hoped. Thank you so much for sharing this recipe! It is one of my favorite chutneys, but I had never made it before.
Welcome Jill. Glad to know that you liked the chutney.
Greetings thanks for all the yummy recipes.Recently I have tasted this mint and dhania chutney but it had a sweet and sour tangy taste. I just loved it. Perhaps you know how that was made. If you know that recipe please share
welcome jess. not sure how the recipe is made. if you can share some more ingredients that are used, that i can develop the recipe.
Lovely recipes Dassana! I love your recipe for ragda pattice – you have inspired me to cook!
I wanted to check if I can freeze this chutney? I do freeze the tamarind date chutney and it stays well for 6 months in the freezer. What about this one?
Thanks Meghna for your kind words. you can freeze it for a week. the flavors mellow down after freezing.
Your recipes are too good mam. I have started to like cooking because of your recipes. Thank you so much mam, you are a great help for me… …
pleased to know this mumtaz 🙂 thank you for your positive feedback.
Love your food thanks
and just to ask if its Mint or Spearmint???? in the pictures it looks like Spearmint, i know that in different countries the names change for some items thanks
here i have used mint leaves. we do not get spearmint leaves easily in india.