Cilantro Mint Chutney

This fresh green chutney is the one served with samosas, chaat and sandwiches. Blend cilantro, mint, ginger and lime in minutes, no cooking needed. 

You've probably had this green chutney at an Indian restaurant, usually served with samosas and other appetizers. It goes by a few names: cilantro chutney, coriander chutney if you're in the UK, or in Hindi, hari chutney (hari means green) and dhaniya pudina chutney. Most of the time we just call it green chutney!

This is my mint version of cilantro chutney. The mint adds a fresh cooling note on top of the cilantro. It's made with fresh cilantro and mint leaves, ginger, green chili, cumin and lime. 

Green Chutney for Samosas

At Indian restaurants, samosas usually come with two chutneys: this green one and the sweet tamarind one. The green chutney is the fresh, spicy one. For samosas and pakora you want it on the thicker side so it holds. Thin it with water when you're using it as a chaat drizzle. 

It's almost always served alongside tamarind date chutney, the sweet brown one. Green for fresh and spicy, brown for sweet and tangy, the two sauces are the classic pair for samosa and chaat. 

Other ways to use it. Green chutney goes well beyond samosas:

• Spread it on sandwiches like Bombay sandwich or cucumber and mint chutney sandwiches.
• Ragda pattice, bhel puri, sev puri and other chaat
• A dip for pakoras and paneer tikka
• Drizzled over kebabs 

How to Make Cilantro Mint Chutney

A blender or food processor works best here. I use my Vitamix, and for smaller batches the Ninja Nutri-Fit.

Pack the cilantro and mint leaves into the jar, then add the ginger, green chili, cumin, lime juice and a little water. Blend until smooth, adding water a tablespoon at a time if it needs help mixing and stopping to scrape down the sides. Salt to taste at the end. 

Tips

• Avoid using thick stems, especially mint stems, since they can turn the chutney bitter. The tender cilantro stems are fine.
• Too liquid? Blend in a handful of nuts like cashews or peanuts to thicken it. I use pumpkin seeds to keep it nut allergy friendly, and they barely change the taste. 
• Too spicy? Blend in 2 to 3 tablespoons of yogurt to mellow it. This also makes the creamier, restaurant style version.
• A squeeze of lime brightens the flavor and helps keep the color. 

How to Store

Green chutney is best fresh, but it keeps in an airtight container in the refrigerator for 3 to 4 days. It also freezes well for up to 1 month. Freeze it in small portions or an ice cube tray so you can thaw just what you need.

If you froze a batch with yogurt in it, stir it well after thawing, since it can separate.