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
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