This Cilantro Mint Chutney is an easy and versatile chutney made with fresh mint leaves, cilantro, green chillies, ginger, ground cumin and lemon juice. Quick to prepare, this Mint Coriander Chutney pairs well with Indian snacks, chaats and sandwiches.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1 cup cilantro (- chopped (coriander leaves))
  • 1 cup mint leaves (- chopped)
  • 1 teaspoon green chillies (- chopped, swap with serrano pepper instead)
  • ½ inch ginger (- peeled and roughly chopped)
  • 1 teaspoon ground cumin ((cumin powder), optional)
  • 1 teaspoon lemon juice (- optional)
  • salt (or black salt or edible rock salt; add as required)
  • 3 to 4 tablespoons water (or as required for blending)

Method

Preparation

  1. Pluck the leaves and tender stems from the coriander bunch.
  2. Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
  3. Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
  4. Roughly chop them. Keep the other ingredients required for the chutney also aside.

Making Cilantro Mint Chutney

  1. In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
  2. Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.

Serving Suggestions

  1. You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
  2. You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
  3. Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.