Cilantro Mint Chutney (Indian Green Chutney Recipe)

What is Cilantro Mint Chutney?

Cilantro mint chutney, also known as green chutney or coriander mint chutney, is a classic Indian condiment made with fresh herbs, green chilies, and citrus juice.

It’s commonly served with Indian snacks like samosas, pakoras, and chaat, where its bright, herbaceous flavor balances rich and fried foods.

Unlike cooked sauces, this chutney is raw, preserving the fresh taste and nutrients of the herbs.

Ingredients

Cilantro , mint leaves, fresh ginger, lime or lemon juice , spicy chili pepper, salt and roasted cumin powder are main ingredients. Exact measurements are listed in the recipe card below.

Additions and Substitutions

• You can make this chutney creamy and mild by adding ¼ cup of yogurt or coconut.
• Many times, I add ¼ cup roasted peanuts to bring earthy flavors and smooth consistency.
• Adding black salt instead of regular salt adds extra depth of tangy flavors.
• I use both mint and cilantro to make this chutney. You can also make it with just cilantro.
• Using a teaspoon of white vinegar helps retain the bright green color. It also helps as a natural preservative. You can use it instead of lemon juice.
• You can add a few slices of green mango while grinding the chutney. The sour and tangy taste makes it simply droolicious.

How to Make Cilantro Mint Chutney

Step 1: Prep the herbs

Wash cilantro and mint thoroughly to remove dirt. Use cilantro stems (they add flavor), but only mint leaves.

Step 2: Blend

Add all ingredients to a blender. Pulse until smooth, adding just enough water to help it blend.

Step 3: Adjust flavor

Taste and adjust salt, lemon juice, or spice level.

Step 4: Serve or store

Serve immediately or refrigerate for later use.

Serving Suggestions

Mint Cilantro Chutney is used in an array of Indian street food style snacks called chats like Crispy Aloo Tikki, Ragda Pattice, Samosa Chat and Cheese Potato Poppers.

We also use it as a Green sauce while making Mumbai Masala Toast Sandwiches. This tangy, spicy chutney takes the taste quotient to another notch.

It is used as a dip.. think samosa and vada and kachoris.  Also works well with as a dipping sauce for Crispy Fingerling Potatoes, Matar Chat, kachori chat, Kutchi Dabeli ,and dahi puri. It can be used as a sauce to spread on toast and sandwiches.

I love it with Dosa waffles, idly sambar and Thalipeeth , which is Indian Multigrain Flatbread. You can also use it as a sauce to brighten up a buddha bowl, white rice as well as biryani or naan.

Pro Tips for BEST Green Chutney

1. Maintain bright green color

Add a little lemon juice or vinegar to slow oxidation and keep the chutney vibrant.

2. Avoid bitterness

Mint can turn bitter if over-blended. Use a 2:1 ratio of cilantro to mint and blend just until smooth.

3. Control consistency

Use minimal water. Thick chutney tastes richer and works better as a dip.

4. Enhance flavor

Add black salt or roasted cumin for deeper, authentic taste.

More Helpful Hints

1. Tender cilantro stems are full of flavors and nutrients rich. Do use them along with cilantro leaves. However mint stems are tough and woody so just use mint leaves and discard the stems.
2. Maintaining the bright green color of this chutney for a longer duration is hard. Mint leaves turn brown and dark which in turn changes the color of the chutney.
3. Adding a teaspoon of vinegar helps to prevent the chutney from browning. You can also use lime or lemon juice. Even if it changes color, green chutney still packs the punch of flavor. It is simply Amazing !
4. I do not use garlic or raw onion in this recipe. Since this chutney is not cooked, garlic and onion smell too pungent which is not that pleasing especially if you want to store it for longer duration.
5. This chutney is typically served with thick consistency. Do not add too much water while blending. Just use a couple tablespoons of water to get the blender going. If it gets too runny, add roasted peanuts or coconut to make it thick.

Storage Tips

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze in ice cube trays for up to 2–3 months
• Pro tip: Add a thin layer of oil on top to preserve freshness

Freezing in cubes makes it easy to use small portions anytime. During summer, I make a big batch of this chutney and freeze it for later use. Use this recipe if you grow mint in the summer kitchen garden to preserve it throughout the year.

Other Delicious Sauces and Pickle Recipes

• Indian Green Chili Pickle
• Carrot Ginger Pickle
• Cilantro Chimichurri
• Avocado Cilantro Lime Dip
• Sweet Lemon Pickle

Different names used

Since it is an Indian recipe, people use several different names. Typically called Dhania Chutney, pudina dhania chutney or hari chutney is Hindi. Cilantro is also called coriander so this recipe can be called as Corinader Mint Chutney.