Mint Cilantro Chutney (Coriander Chutney)

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This recipe is originally from my book Hot Sauce Cookbook for Beginners.

An Indian-inspired Mint Cilantro Chutney with a fresh, subtle heat from serrano and a touch of tang from lemon. This well-balanced coriander chutney works well with a variety of dishes. Naturally vegan, oil-free and gluten-free.

A small ceramic bowl filled with a vibrant green sauce topped with fresh green leaves.
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❤️ Why You Will Love This Recipe

  • Well-balanced flavors, with a touch of savory spice and fresh tang.
  • Rich in nutrients.
  • An easy to make cilantro mint chutney recipe with a few simple ingredients.
  • Can be used a large variety of ways.
  • Naturally vegan, dairy-free, gluten-free, oil-free, soy-free, nut-free and free of added sugar.
  • Use as a marinade for veggie kababs.

🥣 What You Will Need To Make This Recipe

1. A blender or food processor.

In order to get a nice, smooth coriander mint chutney, you will want to use a good quality blender or food processor.

🌿 Ingredients and Substitutes

Fresh cilantro: Fresh cilantro leaves (also known as coriander leaves in India) and stems contribute to the vibrant bright green color of this Indian green chutney and a big dose of freshness and flavor.

Fresh mint: Fresh mint leaves (known as pudina in India) add such a unique flavor note to this delicious chutney and pairs extraordinarily well with cilantro.

Serrano pepper: This green chutney is designed to work well with any green chili you prefer. While I love my spice, I personally like to use a serrano chile or a jalapeno pepper so that the spice level remains mild and suitable for the whole family (my kids will eat it this way!). Having said that if you are big spice lover, swap out the serrano for any chile you choose! Habanero and Thai chiles are other personal faves of mine. If you are not a fan of spice, omit completely!

Red onion: I like the flavor and slight kick red onion lends to this recipe, but if you do not have it on hand, white, yellow or even green onions will work in a pinch!

Lemon juice: Lemon juice adds a fresh tanginess that balances the spice and savoriness. If you do not have lemon juice, you can use lime juice or apple cider vinegar instead.

Salt: What good chutney doesn’t contain salt? I prefer to use pink Himalayan salt, but any salt you like will work.

🔪 How to Make Mint Cilantro Chutney

You simply combine all of the ingredients in a blender or food processor, then blend until a smooth paste forms. Easy peasy!

🥘 Serving Ideas

  • Drizzle over roasted potatoes or serve as a dipping sauce for french fries.
  • Use as a sandwich spread.
  • Use as a green chutney dipping sauce for samosas, aloo tikki, chaat, dhokla, parathas, paneer tikka, pakoras, or other Indian snacks and appetizers.
  • Drizzle over biryani.
  • Mix with a little yogurt and serve on the side of a bowl of curry and rice.
  • Use in wraps or quesadillas.
  • Mix into stir-fries or drizzle over roasted veggies.
  • Serve on the side of nearly any savory main course.
A brown ceramic bowl fill with a green sauce topped with fresh mint leaves.

🥥 Variations

  • For a creamy cool component, add 1/4 cup of plain yogurt to this recipe.
  • For additional spice and flavor, add one small knob of fresh ginger root before blending.
  • Are you a garlic lover? Add a few cloves of garlic.
  • For a tropical twist, add 1/4 cup of shredded coconut to this recipe.
  • For a sweet touch, add a teaspoon sugar.
  • To add a taste of savory smokiness, add a pinch of powdered cumin or smoked paprika.
  • Add a handful of peanuts before blending for a delightful nuttiness.

🥡 Storage

This mint coriander chutney recipe keeps in an airtight container in the refrigerator for up to one week.

💭 Top Tip

If you want a thinner chutney, add a tablespoon of water or two until your desired consistency is achieved.

🗒️ Fun Fact

In India, this chutney would be called hari chutney aka green chutney!

🌶️ More Delicious Sauce Recipes You Might Like

Apple Pear Chutney Recipe

Salsa Brava

Romesco Sauce

Tzatziki Sauce

Aioli Sauce

Louisiana Hot Sauce

Mint Cilantro Chutney (Coriander Chutney)

An Indian-inspired Mint Cilantro Chutney with a fresh, subtle heat from serrano and a touch of tang from lemon. This well-balanced coriander chutney works well with a variety of dishes. Naturally vegan, oil-free and gluten-free.
5 from 38 votes
Print Pin Rate
Course: Condiments, Sauces
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8 servings
Author: Kristen Wood

Ingredients

  • 1 cup fresh cilantro, leaves and stems chopped
  • 1 cup fresh mint leaves
  • 1 fresh serrano pepper stemmed and chopped
  • ¼ cup red onion chopped
  • 3 tablespoons lemon juice
  • ½ teaspoon salt

Instructions

  • In a blender or food processor, combine the cilantro, mint, serrano, red onion, lemon juice and salt.
  • Blend until smooth.
  • Enjoy!

Notes

This recipe is from my book Hot Sauce Cookbook for Beginners.
Please visit the full post above this recipe card for useful tips, substitutions and more!
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Nutrition

Serving: 1ounce | Calories: 8kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 148mg | Potassium: 58mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 381IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 0.3mg

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A recipe page from the cookbook Hot Sauce Cookbook for Beginners by Kristen Wood.
5 from 38 votes (33 ratings without comment)

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7 Comments

  1. 5 stars
    Love your recipes and the way you present them. Cant wait to try your mint cilantro chutney! Thanks!

  2. 5 stars
    Every bite does indeed look amazing! All of the flavors are incredible. And I love these vibrant colors.

  3. 5 stars
    Love this recipe! I am crazy about cilantro and am putting this on everything lately…. roasted veggies, chicken and lamb!