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.

❤️ 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