• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Shweta in the Kitchen

  • Home
  • Recipes
  • About
    • Work with Me
    • Privacy Policy
  • Contact
  • Shop
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
    • Work with Me
    • Privacy Policy
  • Contact
  • Shop
×

Home » Chutney » Cilantro Mint Chutney

Cilantro Mint Chutney

Published: Nov 17, 2013 · Modified: Oct 19, 2021 by Shweta Arora · This post may contain affiliate links

Tweet
Pin
Share
29 Shares
Jump to Recipe Jump to Video

Easy, spicy, and tangy Cilantro Mint Chutney is a delicious condiment that is a must-try accompaniment to Indian food. It is the perfect dipping sauce for samosa, kebabs, tikka, dosa, chaat, or spread for sandwiches and wraps. All you need is 5 mins, a blender, and few fresh ingredients to make this simple and flavorful Mint Coriander Chutney. 

Cilantro Mint Chutney served in a bowl placed on wooden surface with cut lemons on side.
Jump to:
  • About Mint Cilantro Chutney
  • Recipe Ingredients
  • Step by Step Instructions
  • Storage
  • Serving Suggestions
  • Variations
  • Recipe Tips
  • Frequently Asked Questions
  • More Chutney Recipes
  • Recipe Card

About Mint Cilantro Chutney

Easy and quick

Made using fresh ingredients

Spicy and tangy

Versatile and must have!

Mint Cilantro Chutney is one of the most popular Indian condiments. It is made with mint, cilantro as the main ingredients, flavored with onion, ginger, garlic, green chilies, and seasoned with lemon juice, salt, and sugar.

In India, Cilantro is also known as Coriander or Dhaniya and Mint as Pudina so this chutney is also known as Mint Coriander Chutney or Dhaniya Pudina Chutney in Hindi.

This delicious Indian green sauce is commonly served as an accompaniment with many Indian appetizers, snacks, and Indian street food. It is also used as a spread for sandwiches, wraps, burgers, or as a side with Indian meals.

My mom mostly made the homemade green chutney with just cilantro without mint. I first tasted the green chutney with mint and cilantro at my aunt's (my mom's sister) house. My Aunt always adds onion to her chutney and it turns out so flavorful so that's how I make it too.

If you don't like mint, check out my cilantro chutney recipe which uses just cilantro without mint.

This chutney is really easy and the best part is you can make it in bulk and freeze it.

Without further ado, let's see how to make Cilantro Mint Chutney!!

Recipe Ingredients

Mint Cilantro Chutney Ingredients in bowls on wooden tray

Cilantro leaves: Also known as Coriander or Dhania. This is one of the main ingredients so use fresh green cilantro leaves for the best flavor. Tender cilantro stems can also be used. Discard the hard thick stems and any browned or spoilt leaves. 

Mint leaves - Also known as Pudina. This is the next main ingredient. Use fresh mint leaves only for this recipe. Discard stems and any browned or spoilt mint leaves.

Onion: I used onion to give the chutney another layer of flavor. Onion is commonly used in North Indian or Punjabi-style green chutney recipes. Along with flavor it also helps thicken the chutney. You can also substitute it with peanuts or coconuts or skip it completely.

Ginger Garlic: Use fresh ginger and garlic for a great flavor. Don’t go overboard with garlic as it will dominate the flavor. 

Green chili: I use Thai green chilies for this chutney but Serrano peppers or jalapeno can be used to spice up this chutney as per your taste. 

Lemon juice: You can use lemon juice, lime juice, tamarind juice, or raw mango to add tanginess to the chutney. Amchur powder can be used as a substitute if fresh ingredients are not available. 

Cumin seeds: They add a nice earthy flavor to the chutney. I use cumin seeds but roasted cumin powder can be used too

Salt and sugar - These two help balance all the favors of the chutney. Instead of plain salt black salt can also be used. 

Step by Step Instructions

Prep the ingredients. Wash the mint leaves, cilantro leaves (and stems), ginger, green chilies, and pat dry. Peel the garlic cloves.

Roughly chop mint, cilantro, ginger, green chilies, onion. Gather the rest of the ingredients and keep them ready.

Step wise pics for how to make cilantro mint chutney in a blender

1 and 2 - Add all the ingredients to a blender including water and ice cubes.

3 and 4 - Blend until smooth consistency. Depending on the type of blender used, you may need extra 1 or 2 tablespoons of water.

Storage

Mint Coriander Chutney can be stored refrigerated in an air-tight container for up to a week. The chutney tends to get darker over time when stored due to the addition of mint but the taste is still good. 

This chutney also freezes well. You can make it in bulk and keep one portion refrigerated and freeze the rest. 

I prefer using 4oz mason jars to store and freeze my green chutney as this portion size works for us. You can also freeze it in silicone freezer trays. Thaw the frozen chutney in the refrigerator or room temperature before using.

Top view of Dhaniya Pudina Chutney in 3 small glass jar placed on burlap cloth

Serving Suggestions

Cilantro Mint Chutney is very versatile and there are numerous ways to use it.

You can use this chutney to make tasty Indian Chaat like Ragda Pattice, Bhelpuri, Sevpuri, or healthy chaat salads like Arbi chaat and Kala chana chaat.

Use it as a dipping sauce with your favorite Indian appetizers like samosa, pakora, tandoori chicken, or Tandoori paneer, Cutlets, Tikki, etc.

It also tastes delicious. as a spread for your sandwiches, wraps, burgers, or serve it as a side to Biryani, paratha, or Indian meal.

Variations

Here are a few ingredients you can add to make variations of this Mint Cilantro Chutney.

Yogurt - coriander mint chutney with yogurt is one of the most popular restaurant-style variations where yogurt is added to the chutney. It gives it a light green color and smooth creamy texture. It also helps bring down the spice levels. Add about ¼ cup of yogurt or adjust to taste. You can add it while blending but I prefer to add it after blending since that way I can freeze the chutney if required. 

Grated coconut - This adds a nice thick texture and slight coconut flavor to the chutney. Add ¼ to ½ cup of fresh or frozen grated coconut with the rest of the ingredients while blending. This coconut version tastes great with dosa and sandwiches. 

Roasted peanuts - This is another ingredient that helps thicken the cilantro and mint chutney. Add about ¼ cup of roasted peanuts while blending.  

Green Chaat Chutney - To make this chutney for chaat, make it spicy by adding more green chilies (I add about 4-5 total for the same recipe) and some black pepper powder as per taste.

Recipe Tips

For the best flavor, use fresh ingredients. Use best quality mint and coriander (cilantro) leaves. Tender cilantro stems can also be used but don’t use mint stems.

Use a blender (like Vitamix) for smoother texture and a food processor for chunkier chutney. 

The amount of water required to blend the chutney can vary depending on the type of blender so start with less and increase 1 tablespoon at a time as needed to make a smooth chutney. 

If your blender is not powerful, blend in batches. Blend the aromatics first then add the cilantro and finally add the mint.  Over blending will cause the chutney to discolor and might turn bitter due to mint. 

Frequently Asked Questions

Why is my cilantro mint chutney bitter?

There are a few reasons why the chutney might taste bitter. Make sure to use fresh green mint and cilantro leaves, the quality of herbs can impact the taste. Use just the mint leaves and discard the stems as that can give a bitter taste to the chutney. Over grinding the mint leaves in a blender can cause the oils to become rancid which in turn makes the chutney bitter. Be careful with lemon juice and discard the lemon seeds as that is another factor that can cause bitter chutney.

How to maintain the bright green color of mint chutney?

Mint coriander chutney tends to turn dark green over time so it is best to consume it as soon as it is made or freeze it to maintain the green color. Alternately lemon juice, sugar, and ice cubes while blending are known to help maintain the vibrant green color.

More Chutney Recipes

  • top view of coconut chutney in a bowl with tempering of curry leaves
    Coconut Chutney
  • Close up pic of spoonful of red chilli and garlic chutney
    Chilli Garlic Chutney
  • Green Chutney - Cilantro Chutney
    Green Chutney - Cilantro Chutney
  • Jar of Tamarind Chutney with gold spoon on side
    Tamarind Chutney Recipe (Imli Chutney)
mint coriander chutney in small glass jar place on burlap cloth

Hope you enjoy this Cilantro Mint Chutney !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!

Recipe Card

Tried this recipe?Please rate the recipe by clicking the stars below
Cilantro Mint Chutney served in a bowl placed on wooden surface with cut lemons on side.

Cilantro Mint Chutney

Shweta Arora
Easy, spicy, and tangy Cilantro Mint Chutney is a delicious condiment that is a must-try accompaniment to Indian food. It is the perfect dipping sauce for samosa, kebabs, tikka, dosa, chaat, or spread for sandwiches and wraps. All you need is 5 mins, a blender, and few fresh ingredients to make this simple and flavorful Mint Coriander Chutney. 
5 from 1 vote
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 10 mins
Total Time 10 mins
Course Condiment, Sauces
Cuisine Indian
Servings 8 servings
Calories 17 kcal

Equipment

  • Blender
Prevent your screen from going dark

Ingredients
  

  • 1 cup mint leaves pudina
  • 2 cup cilantro coriander leaves, dhania
  • ¼ cup onion chopped
  • 1 inch ginger piece
  • 4 garlic cloves
  • 2-3 green chilies adjust to taste, using thai chili
  • 1 teaspoon cumin seeds or use roasted cumin powder
  • 1 teaspoon salt or black salt (adjust to taste)
  • 1 teaspoon sugar
  • 2-3 tablespoon lemon juice lime juice Or ½ raw mango
  • 3-4 tablespoon water adjust as needed
  • 4 ice cubes

Instructions
 

Prep the ingredients.

  • Wash the mint leaves, cilantro leaves (and stems), ginger, green chilies, and pat dry. Peel the garlic cloves.
  • Roughly chop mint, cilantro, ginger, green chilies, onion. Gather the rest of the ingredients and keep them ready.

Make Cilantro Mint Chutney

  • Add all the ingredients to a blender including water and ice cubes. Blend until smooth consistency.
  • Depending on the type of blender used, you may need extra 1 or 2 tablespoons of water.
  • Easy, spicy, and tangy Cilantro mint chutney is ready!! Store it refrigerated in an air-tight container for up to a week or freeze for longer use.

Video

Notes

For the best flavor, use fresh ingredients. Use best quality mint and coriander (cilantro) leaves. Tender cilantro stems can also be used but don’t use mint stems.
Use a blender (like Vitamix) for smoother texture and a food processor for chunkier chutney. 
The amount of water required to blend the chutney can vary depending on the type of blender so start with less and increase 1 tablespoon at a time as needed to make a smooth chutney. 
If your blender is not powerful, blend in batches. Blend the aromatics first then add the cilantro and finally add the mint.  Over blending will cause the chutney to discolor and might turn bitter due to mint. 
Here are a few ingredients you can add to make variations of this Mint Cilantro Chutney.
  • Yogurt - Add about ¼ cup of yogurt to the recipe. You can add it while blending but I prefer to add it after blending since that way I can freeze the chutney if required.  This makes it creamy and helps bring down the spice levels. 
    Grated coconut - This adds a nice thick texture and slight coconut flavor to the chutney. Add ¼ to ½ cup of fresh or frozen grated coconut with the rest of the ingredients while blending. This coconut version tastes great with dosa and sandwiches. 
    Roasted peanuts - This is another ingredient that helps thicken the cilantro and mint chutney. Add about ¼ cup of roasted peanuts while blending.  
    Green Chaat Chutney - To make this chutney for chaat, make it spicy by adding more green chilies (I add about 4-5 total for the same recipe) and some black pepper powder as per taste.

Nutrition

Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 333mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.
Tweet
Pin
Share
29 Shares
« Spaghetti Aglio E Olio - Spaghetti with Garlic and Oil
Mushroom Matar Masala | Mutter Mushroom »

Reader Interactions

Comments

  1. Prerana Khanwalkar

    December 12, 2013 at 3:56 am

    yummy and delicious chutney ..On going event at
    http://savorindian.blogspot.com/2013/12/event-announcement-cooking-with-green.html

    Reply
  2. Asha Shivakumar

    November 18, 2013 at 9:50 pm

    I am loving this chutney, it's got a ton of goodness going on..

    Reply

Leave a comment & rate the recipe Cancel reply

If you love the recipe, please provide a star rating along with your comments. Your comments and reviews make my day, and they also help others find my recipe online.

Thank you!
Shweta

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me!

Hi There!! I'm Shweta! Welcome to Shweta in the Kitchen.
Read More…

Mexican Recipes

Vegetarian Burrito Bowl

Easy Vegetarian Burrito Bowls

Mexican black beans

Mexican Black Beans

Guacamole with Tortilla Chips

Guacamole Recipe

Vegetarian Nachos on a baking tray

Vegetarian Nachos

Vegetarian Crunchwrap Supreme

Vegetarian Crunchwrap Supreme

Quinoa Enchiladas Soup

Quinoa Enchilada Soup

vegetarian taco pasta in a bowl garnished with cilantro and green onions

Instant Pot Taco Pasta (Vegetarian)

Tortilla Enchilada Pizza

See More;

Featured in SITK

Popular Recipes

Mango Kulfi
Fruit Salad With Condensed Milk
Idli Recipe | Idli Batter Recipe
Vegetarian Nachos
Vegetarian Crunchwrap Supreme
Pav Bhaji Recipe
Rasmalai Cake
Dal Fry Recipe
Back To School Lunch Ideas
Chana Dal

Footer

SITK Featured in

Home | Contact | Privacy Policy | About

Copyright © 2023 Shweta in the Kitchen on the Foodie Pro Theme