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
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 🙂
vandana says
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?
Archana says
frozen shredded coconut or dry unsweetened flakes. No coconut milk
Momof3 says
Instead so cilantro can you use parsley?
Archana says
sure if you like flavors of parsley 🙂
Zarina says
Hi,
I’m allergic to mint. What will be the best substitute for it?
Thanks
Archana says
You can skip mint.
Blaire says
Delicious!
Carey says
Delightful!!! Takes me right back to Kibokoni in Mombasa!
Pavan says
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,
Archana says
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 🙂
Lauren says
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!
Lorrane Orenstein says
Do you need to have a professional grade blender to make this?
Archana says
A high-speed blender works best. Or a blender jar with low sharp blades.
Lorrane says
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.