Spicy and tangy with a hint of sweetness, Cilantro Mint Chutney is a must try Indian condiment. This delicious cilantro dipping sauce only needs a few ingredients and there are many super easy variations you can make!
If you are familiar with Indian food, you have probably seen this green chutney served alongside some of the popular dishes such as Samosas, Chat and a variety of Indian Street foods. I pair this tasty chutney with many of my recipes such as the Tandoori Chicken, Air fryer Chicken Tikka and Paneer Kathi Rolls.
In the summer, I like to make a big batch of this, especially when I have an abundance of mint growing in my backyard and cilantro is readily available in farmers markets. This chutney tastes delicious with burgers, sandwiches, grilled veggies, seafood and meats. And the best part is that it freezes well so you have the chutney ready to enjoy for months.
Cilantro (known as Coriander or Dhaniya in India) and Mint (known as Pudina in India) are both staple ingredients in Indian cooking. Growing up, my mom always made the Green Coriander Chutney without mint because the mint in India has much stronger flavor and aroma that can quickly overpower the dish it’s used in.
Tips
- Use cilantro stems as well as leaves
- For bright green color, add only the mint leaves and discard the stems
- If your blender is not powerful, it make take longer for the chutney to process, so the mint can over process and turn the chutney bitter or discolor. To avoid this, you can first grind the chutney without the mint leaves. Then add in the mint leaves and blend again until they are blended in.
Variations
- Coconut adds creaminess as well as texture. To make cilantro mint chutney without coconut, simply skip the coconut and reduce the water by half
- You can substitute coconut with roasted peanuts to make cilantro peanut chutney
- Adding yogurt instead of coconut also gives a smooth creamy texture to the green chutney
- Skip sugar or stir in sweetener of your choice
- Don’t have cumin seeds? Substitute with ground cumin
Instructions
Add all the ingredients in a blender and blend until you get smooth consistency. Add extra 1 to 2 tablespoons of water if needed.
Storing
Store the cilantro mint chutney refrigerated in glass jar for up to a week. For longer shelf life freeze the chutney 2 to 3 tablespoons at a time in silicone freezer trays. You can remove individual cubes when needed and thaw in the refrigerator or at room temperature. Make sure to use up the thawed chutney in 1 to 2 days.
In addition to using the cilantro mint chutney in sandwiches, wraps and salad dressing, here are some recipes to pair this flavor packed dipping sauce with:
- Aloo Chat – A fun potato chat made in phyllo cups
- Paneer Kathi Rolls – Spicy marinated paneer and peppers rolled a flaky parathas
- Chicken Kebobs – Chicken marinated in spices and cooked in an air fryer
- Kothimbir Vadi – Cilantro croquettes made in gram flour and spices
- Rava Dhokla – Steamed savory semolina cakes
Cilantro Mint Chutney
Equipment
- Blender
Ingredients
- 2 cups cilantro (packed) leaves & stems, rinsed, pat dried and rough chopped
- 1 cup mint leaves discard stems
- 1/2 cup unsweetened coconut frozen or dry
- 4 garlic cloves peeled
- 2 teaspoons cumin seeds
- 4 to 8 small green chiles or 1 to 2 jalapeños
- 1 lemon juiced
- 3 teaspoons kosher salt add more to taste
- 4 teaspoons sugar
- 1/2 cup water
Instructions
- Add all the ingredients in the blender and blend until you get smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney.
Video
Notes
- Use cilantro stems as well as leaves
- For bright green color, add only the mint leaves and discard the stems
- If your blender is not powerful it make take longer for the chutney to process. This can cause the mint to over process and turn the chutney bitter or also discolor. To avoid this, you can first grind the chutney without the mint leaves. Then add in the mint leaves and blend again until they are just incorporated through.
Variations
- Coconut adds creaminess as well as texture. To make cilantro mint chutney without coconut, simply skip the coconut and reduce the water by half
- You can substitute coconut with roasted peanuts to make cilantro peanut chutney
- Adding yogurt instead of coconut also gives a smooth creamy texture to the green chutney
- Skip sugar or stir in sweetener of your choice
- Don’t have cumin seeds? Substitute with ground cumin
Guy says
Are you sure about the 4 tsp of salt? It seemed very salty. Everything else has been spot on. Love your site and I’m really enjoying the recipes. This one was way to salty.
Archana says
I will retest, for now I am going to change it to 3 teaspoon as I don’t want anyone’s chutney being too salty 🙂