• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Side Dishes

    Cilantro Mint Chutney

    Published: May 18, 2020 · Modified: Oct 11, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 23 Comments

    1929 shares
    Jump to Recipe

    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!

    cilantro chutney in a mason jar
    Jump to:
    • Tips
    • Variations
    • Instructions
    • Storing
    • Recipe
    • Variations

    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 farmer's 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.

    Ingredients for cilantro mint chutney

    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 a 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 may take longer for the chutney to process, so the mint can over the 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

    1. Coconut adds creaminess as well as texture. To make cilantro mint chutney without coconut, simply skip the coconut and reduce the water by half
    2. You can substitute coconut with roasted peanuts to make cilantro peanut chutney
    3. Adding yogurt instead of coconut also gives a smooth creamy texture to the green chutney
    4. Skip sugar or stir in sweetener of your choice
    5. Don't have cumin seeds? Substitute with ground cumin

    Instructions

    Add all the ingredients to a blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed.

    process shots showing how to make cilantro chutney

    Storing

    Store the cilantro mint chutney refrigerated in a 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 them in the refrigerator or at room temperature. Make sure to use up the thawed chutney in 1 to 2 days.

    Cilantro Mint Chutney in a bowl and glass jar

    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

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    cilantro mint chutney in a mason jar
    Print Recipe Pin Recipe Save Saved!
    4.72 from 25 votes

    Cilantro Mint Chutney

    Spicy, tangy with a hint of sweetness, this super EASY green chutney recipe uses only a handful of ingredients, and includes few variations too!
    Prep Time15 mins
    Total Time15 mins
    Course: Chutney, Side Dish
    Cuisine: Indian
    Servings: 14
    Calories: 35kcal
    Author: Archana Mundhe

    Equipment

    • Blender
    • Silicone ice cube trays

    Ingredients

    • 2 cups cilantro (packed) leaves & stems, rinsed, pat dried and rough chopped
    • 1 cup mint leaves discard stems
    • ½ 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
    • 1 to 3 teaspoons kosher salt add as per taste
    • 2 to 4 teaspoons sugar add as per taste
    • ½ cup water

    Instructions

    • Add all the ingredients to the blender and blend until you get a 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.
    • The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.

    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 may 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

    1. Coconut adds creaminess as well as texture. To make cilantro mint chutney without coconut, simply skip the coconut and reduce the water by half
    2. You can substitute coconut with roasted peanuts to make cilantro peanut chutney
    3. Adding yogurt instead of coconut also gives a smooth creamy texture to the green chutney
    4. Skip sugar or stir in sweetener of your choice
    5. Don't have cumin seeds? Substitute with ground cumin

    Nutrition

    Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 712mg | Potassium: 66mg | Fiber: 2g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Poha | The Quintessential Indian Breakfast
    Chicken Kathi Rolls »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Guy says

      May 24, 2020 at 11:43 am

      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.

      Reply
      • Archana says

        May 24, 2020 at 5:05 pm

        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 🙂

        Reply
    2. vandana says

      June 16, 2020 at 3:17 pm

      Quick question, the frozen or dry coconut. Do you mean milk or the flakes? Is it something I need to go to an inidan grocery store for?

      Reply
      • Archana says

        June 17, 2020 at 7:11 pm

        frozen shredded coconut or dry unsweetened flakes. No coconut milk

        Reply
    3. Momof3 says

      June 19, 2020 at 6:48 am

      Instead so cilantro can you use parsley?

      Reply
      • Archana says

        June 20, 2020 at 4:20 pm

        sure if you like flavors of parsley 🙂

        Reply
    4. Zarina says

      June 27, 2020 at 1:44 pm

      Hi,
      I’m allergic to mint. What will be the best substitute for it?

      Thanks

      Reply
      • Archana says

        July 02, 2020 at 8:46 pm

        You can skip mint.

        Reply
    5. Blaire says

      July 26, 2020 at 8:46 pm

      Delicious!5 stars

      Reply
    6. Carey says

      December 04, 2020 at 10:04 pm

      Delightful!!! Takes me right back to Kibokoni in Mombasa!5 stars

      Reply
    7. Pavan says

      January 24, 2021 at 6:56 pm

      I would strongly recommend adding Half the salt, sugar and half the cumin. You can always gradually add it in at the end. Otherwise, a great chutney. I followed the recipe, but had to add water and use a cheesecloth to try and minimize the salt. Added more coriander and more mint and some lemon juice. I Love the garlic and creamy texture (with a tablespoon of yogurt0. Especially loveable tip about how to keep the vhutneybthar bright green. Look forward to t-eying your other recipes,4 stars

      Reply
      • Archana says

        January 27, 2021 at 10:46 am

        Thank you! I will add more notes on the salt and sugar. I think its also dependent on how packed your cup of cilantro looks like 🙂

        Reply
    8. Lauren says

      January 28, 2021 at 3:07 pm

      This chutney is really excellent. As someone with European ancestry who is not exactly a pro at Indian cooking, I have to say that this tasted similar to or better than the chutneys I usually get in restaurants. This and some spicy onion relish were the perfect accompaniments to homemade samosas!5 stars

      Reply
    9. Lorrane Orenstein says

      March 12, 2021 at 9:57 pm

      Do you need to have a professional grade blender to make this?

      Reply
      • Archana says

        March 15, 2021 at 10:03 pm

        A high-speed blender works best. Or a blender jar with low sharp blades.

        Reply
        • Lorrane says

          March 18, 2021 at 3:25 pm

          I have a regular kitchen aid blender with the blades at the bottom. Maybe I'll try running the cilantro and mint through a mini cuisinart food processor first and then add everything to the blender. I hate to think that I can't make this, it sounds so delicious.

          Reply
    10. Manisha says

      April 19, 2021 at 10:10 pm

      The easiest recipe I’ve come across! Made this to go with the chicken Kati roll and it was perfect! My 13yrs old loved it!5 stars

      Reply
    11. Chand says

      May 13, 2021 at 4:32 pm

      Love the chutney! It’s yumm used all the ingredients mentioned with a little change in quantities.5 stars

      Reply
      • Archana says

        May 16, 2021 at 6:45 pm

        Thank you!

        Reply
    12. Anna Solowiej says

      August 04, 2022 at 8:06 pm

      Hello! I made this again today but for some reason it was super bitter. The cilantro? The type of mint? Not sure. Ended up adding more lemon and more sugar and then it was good. But not the same as when I made it the first time. It’s a great recipe, just think it was my cilantro.

      Reply
      • Archana says

        August 07, 2022 at 9:44 am

        Hi Anna, it's probably bitter from the mint. I usually use just mint leaves of the regular American mint variety. Also depending on how much cilantro you pack in the cup you may need more or less salt. So start with 1 teaspoon of kosher salt and then add more to taste.

        Reply
    13. Diane says

      December 22, 2022 at 2:42 pm

      Do you seed the jalapeños? I couldn’t find small chilies at my grocery store.

      Reply
      • Archana says

        December 22, 2022 at 8:09 pm

        No need to deseed jalapenos.

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    1929 shares
    • 244