Make authentic cilantro mint chutney right at home with simple fresh ingredients. It’s perfect for sandwiches, chaat dishes, samosas and more.
You may have come across this tasty green condiment at Indian restaurants. It’s also known as cilantro chutney or coriander chutney but most of the time we just call it green chutney! It’s often served with samosas and other appetizers. There are so many recipe variations and ways to use it.
Today I’m going to share my mint version of cilantro chutney. It has a few more fresh ingredients making it even tastier. This recipe uses fresh cilantro leaves, mint leaves, ginger, chilis, cumin and salt.
Serving Green Chutney
This chutney is ideal for spreading on sandwiches. Of course, you can really use it for anything! Green chutney is also great for chaat dishes such as ragda pattice, bhel puri, and paneer kababs. It is often paired with tamarind date chutney or “brown chutney”, which has a sweeter taste.
How to Make Cilantro Mint Chutney
In addition to the ingredients listed in the recipe, you will need a small blender. My go-to is actually a mason jar fitted to my blender. (This doesn’t work with all blender types so check your blender.)
This way I can just store or serve my chutney right from the same jar. I also sometimes make my chutneys in a small wet and dry grinder too.
To make the chutney, simply place all the ingredients in the blender and mix! Add salt at the very end according to your taste.
Tips for Making Cilantro-Mint Chutney
- Only use the leaves of the cilantro and mint. Blending stems can cause the chutney to have a bitter taste.
- You may need to add more water if it is not blending well. Only add a small amount at a time or your chutney may become too liquid.
- You might also need to stop and scrape it down to make sure the blade chops all the ingredients.
- If you find that your chutney has become too spicy, try blending in 2-3 Tablespoons of yogurt.
- Green chutney will keep in the refrigerator for 3-4 days. You can also freeze the chutney.
- 3 cups loosely packed cilantro
- 1 cup loosely packed mint leaves
- 1 green chili, add more or less adjust to spice level
- 1 inch piece of ginger, peeled
- ½ teaspoon cumin
- 1 tablespoon fresh lime juice
- 4-5 TBS water
- Pack the cilantro and mint leaves into your food processor or blender jar.
- Add the green chili, ginger, cumin, lime juice and 3 Tablespoons of water.
- Blend the the mixture until smooth. If it is not blending, stop and add another Tablespoon of water and scrape down the sides of the container. Keep blending until smooth. Add water as needed.
- Transfer the mixture to a bowl or glass container and salt to taste.
The chutney is best eaten fresh but you can store the chutney in an airtight container to 3-4 day in the refrigerator. You can also freeze it for up to 1 month.
Cut the ginger into smaller pieces, as this may help it blend faster.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 101 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 336mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 6g