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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
Prep Time 10 mins
Total Time 10 mins
Course Condiment, Sauces
Cuisine Indian
Servings 8 servings
Calories 17 kcal



  • 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


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.



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.


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
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