Cilantro Mint Chutney is a must have condiment in Indian cuisine. Learn how to make super flavorful Green Chutney using simple ingredients in just 5 minutes.
Chutney and pickles are quintessential items in Indian cooking. Tomato Chutney, Peach Chutney and Apple Ginger Chutney are our super delicious recipes that surely will dazzle your taste buds.
Indian Green Chutney Recipe
Indian green chutney is so fresh and tasty. It is full of herby aromatic flavors. It instantly brightens your meal. Suitable for vegan, gluten free and nut free options. This chutney also is preservatives free.
Most Indian restaurants that serve buffet menus, have this chutney along with sweet date tamarind chutney.
Serving Suggestions
Mint Cilantro Chutney along with date tamarind chutney is used in an array of Indian street food style snacks called chats. 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 or Drizzled on top of different chats like 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 will love how fresh and tasty this chutney tastes and how easy it is to make.
You can also use it as a sauce to brighten up a buddha bowl, white rice as well as biryani or naan. For quick tea time snack, I drizzle this chutney over Rice Krispies Chivda or Pumpkin Seeds Chivda. That is unbelievably tasty snack with Kadak Masala Chai.
So many different ways to use it and so many different combinations to make it.
Recipe Inspiration
I am sharing my mom's way of making this classic chutney recipe. So you can call it an heirloom green chutney recipe. I am listing several options to make it suitable for anyone who loves spicy food.
During summer, I make a big batch of this chutney and freeze it for later use throughout the year. Typically there is an abundance of mint growing in the kitchen garden and this recipe is useful to preserve the freshness of it.
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.
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 yogurt or coconut. Use ¼ cup.
- 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. Do use it if you have it easily available.
- 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. So use it instead of lemon juice.
- If possible, 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:
Clean and wash mint and cilantro thoroughly under running water. Roughly chop them so it is easier to fit the blender jar.
Blend all ingredients in a blender or food processor until smooth. I like to use my smoothie maker attachment for puree like smooth blending.
Taste and adjust salt and lemon to your liking. Refrigerate until serving.
Pro Tips
- 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.
- 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.
- 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 !
- 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.
- 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.
How to prevent mint cilantro chutney from tasting bitter
Mint leaves are full of essential oil which starts to go rancid if you over grind it. The overwhelming menthol flavor can also taste bitter.
So only use 1. mint leaves and not stems, 2. use 2:1 cilantro to mint ratio and 3. don't over grind the chutney. 4. Preferably chop the leaves before grinding.
Storing Suggestion
This mint cilantro chutney can be stored in the refrigerator for 4 days in an air tight glass container. Chutney will keep well for 4 days in the fridge.
It stays perfectly good in the freezer for several months. So you can easily double or triple the recipe and make it in bulk for parties. Freeze it in ice cubes and store so you can defrost it as and when needed.
Other Delicious Sauces and Pickle Recipes
- Indian Green Chili Pickle
- Carrot Ginger Pickle
- Cilantro Chimichurri
- Avocado Cilantro Lime Dip
- Sweet Lemon Pickle
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📖 Recipe
Cilantro Mint Chutney
Ingredients
- 2 cups packed cilantro : leaves and tender stems
- 1 cup mint leaves : no stems
- 1 medium green chili pepper : jalapeno serrano or Thai chili
- 2 teaspoons sliced ginger
- 1 teaspoon Roasted Cumin Powder
- 3 tablespoons fresh lemon juice or 1 Tablespoon white vinegar
- ½ teaspoon salt - adjust per taste - use black salt if possible
- 1 tablespoon water or just enough to get blender going
Instructions
- Clean and wash mint and cilantro thoroughly under running water. Roughly chop them so it is easier to fit the blender jar.
- Blend all ingredients in a blender or food processor until smooth. I like to use my smoothie maker attachment for puree like smooth blending.
- Taste and adjust salt and lemon to your liking. Refrigerate until serving.
Notes
- 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. 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.
- 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. Feel free to use it if you like the flavors.
- This mint cilantro chutney can be stored in the refrigerator for 4 days in an air tight glass container. It stays perfectly good in the freezer for several months. So you can easily double or triple the recipe and make it in bulk for parties. Freeze it in ice cubes and store so you can defrost it as and when needed.
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