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    Whisk Affair » Recipes » Pickles, Chutnies, Dips & Jams » Green Chutney (Cilantro Mint Chutney, Indian Green Sauce)

    Published: Jul 27, 2021 | Last Updated On: Jul 28, 2021 by Neha Mathur

    Green Chutney (Cilantro Mint Chutney, Indian Green Sauce)

    5738 shares
    Jump to Recipe

    This tangy and spicy Green Chutney (Mint Coriander Chutney, Cilantro Mint Chutney, Indian Green Sauce) is the perfect accompaniment to serve with appetizers or Indian meals.

    Make it using simple ingredients in under 10 minutes. I have shared a secret tip for the vibrant green color of this Indian green sauce (vegan, can be easily made gluten-free).

    Here are some more chutney recipes that you might like – Guava Chutney, Mint Chutney, Coconut Chutney, Dahi Chutney, and Garlic Chutney.

    Green chutney served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Green Chutney
    • Pro Tips By Neha
    • Variations
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Green Chutney (Cilantro Mint Chutney, Indian Green Sauce, Mint Coriander Chutney) is a tangy and spicy Indian accompaniment made using fresh cilantro, mint, fresh ginger, green chilies, and a few spices.

    Hara is green in Hindi and because of its green color, it’s also called Hari Chutney.

    Tangy green chutney is a very popular chutney in India and it’s made in most households. However, each and every home has its own way and set of ingredients to make this flavorful condiment.

    This recipe of Indian green chutney is my mom’s recipe and whoever has tasted it has confirmed that this is the best mint coriander chutney they have ever tasted. She has a secret tip to keep the color of this chutney vibrant green.

    My recipe will give you approximately ¾ cup of mint coriander chutney. You can scale the recipe up or down as per your requirement.

    This Indian green sauce is vegan, vegetarian, oil-free, and can be easily made gluten-free.

    Ingredients

    Cilantro mint chutney ingredients

    This green chutney is made using simple ingredients which are available in most grocery stores.

    Herbs – You will need cilantro (coriander leaves) and mint. You can use the tender stems of cilantro as they are very flavorful but make sure to discard the mint stems as they are bitter in taste and can make the chutney bitter too.

    Others – You will also need fresh ginger, green chillies, garlic, asafetida (hing), cumin seeds, salt, and lime juice.

    Use freshly squeezed lime juice for the best result. Adjust the green chilies as per your taste.

    Secret Ingredient – My mom’s secret ingredient to keep the color of this chutney vibrant green is ice-cubes. When the herbs are blended, the heat from the blender turns them dark in color. By adding 1-2 ice cubes while blending the chutney, the temperature is kept under control and the chutney doesn’t lose its lovely color. Try this tip and thank me later 🙂

    How To Make Green Chutney

    Preparation

    Chop off the roots of the cilantro and discard the thick stems of the mint.

    Rinse the leaves very well with water 2-3 times to make sure there is no dirt in them.

    Chop the green chilies and ginger and peel the garlic cloves. Gather the remaining ingredients.

    Make The Chutney

    Add 2 cups of cilantro (tightly packed), 1 cup of mint leaves (tightly packed), 3-4 chopped green chilies, ½-inch piece of ginger (chopped), 3-4 peeled garlic cloves, ¼ teaspoon asafetida, ½ teaspoon cumin seeds, ½ teaspoon salt, 3 tablespoon lime juice and 2 ice-cubes to a blender jar

    or a food processor along with 2-3 tablespoon of cold water.

    All the ingredients added to a blender.

    Blend until smooth. Scape the sides of the blender a few times while blending.

    Check for salt and add more if required.

    Tip – Sometimes, the herbs don’t come in contact with the blade of the blender and the blending process doesn’t start. In that case, push the herbs down with a spatula a few times.

    Serve the mint coriander chutney at room temperature or chilled.

    Ready cilantro mint chutney.

    Pro Tips By Neha

    Always use fresh coriander leaves and mint leaves to make the green chutney recipe.

    Discard the thick mint stems as they can make the chutney bitter. Also do not increase the mint leaves otherwise the chutney will become darker in color.

    Use freshly squeezed lemon juice for the best result.

    For extra flavor, you can add some chaat masala and roasted cumin powder.

    Make small portions of this chutney as it tastes the best when made fresh. If you have mistakenly made a big batch, then freeze it in ice cube trays. The texture will change a little when thawed but you can use it to make Hariyali Pulao or Green Curry.

    Variations

    Add some grated fresh coconut to this Indian green chutney to give it a South Indian touch. Roasted peanuts or sesame seeds are also great additions.

    The most popular variation of this chutney is mixing it with a little yogurt. Many restaurants make their coriander mint chutney with yogurt. Just add ½ cup of plain whisked yogurt to this recipe and you have a fabulous restaurant-style version ready in no time. You can replace yogurt with silken tofu for a vegan option.

    If green mangoes are in season, you can add a few slices of tangy green mangoes to this chutney. Decrease the amount of lime juice in that case.

    Amla or gooseberry is also a great addition to this chutney.

    Serving Suggestions

    This is a very versatile chutney and can be served with a variety of dishes.

    It can be served as a dipping sauce with Indian snacks like Frankies, Kabab, Samosa, Roasted Veggies, Tandoori Chicken, Paneer Tikka, Cutlets, Pakoras, or with the main course like Biryani, Buddha Bowls, etc.

    This chutney is drizzled over chaat recipes or Indian street food like Bhel puri, Samosa Chaat, Dahi Puri, Ragda Pattice, Aloo Tikki Chaat, Ragda Patties, Dahi Vada, etc.

    Mint coriander chutney sandwich is a crowd favorite and is made by slathering this chutney on bread slices along with cucumber, onions, and tomatoes.

    You can serve it with your Indian-style meals.

    Slather it on kathi rolls and wraps to give them a spicy kick.

    Storage Suggestions

    Store this green chutney in a non-reactive airtight container for up to 4 days in the refrigerator. Post that, it starts to lose its taste and become bitter.

    I do not recommend freezing it. Its texture changes once you thaw it.

    You Might Also Like

    • Aam Chunda
    • Cabbage Pachadi
    • Karivepaku Podi (Spiced Curry Leaves Powder)
    • Tamarind Chutney

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    This tangy and spicy Cilantro Mint Chutney (Mint Coriander Chutney, Indian Green Chutney) is the perfect accompaniment to serve with appetizers or Indian meals. Make it using simple ingredients in under 10 minutes. I have shared a secret tip for the vibrant green color of this Indian green sauce (vegan, can be easily made gluten-free).

    Green Chutney Recipe (Cilantro Mint Chutney, Indian Green Sauce)

    This tangy and spicy Green Chutney (Mint Coriander Chutney, Cilantro Mint Chutney, Indian Green Sauce) is the perfect accompaniment to serve with appetizers or Indian meals. Make it using simple ingredients in under 10 minutes. I have shared a secret tip for the vibrant green color of this Indian green sauce (vegan, can be easily made gluten-free).
    4.25 from 16 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6 people
    Calories: 20kcal
    Author: Neha Mathur

    Equipment

    • Blender

    Ingredients 

    • 2 cups cilantro (coriander) (roots and hard stems removed, tightly packed, rinsed well)
    • 1 cup mint leaves (hard stems removed, tightly packed, rinsed well)
    • 3-4 green chilies (roughly chopped, adjust according to your taste)
    • ½ inch piece of ginger (roughly chopped)
    • 3-4 cloves garlic
    • ¼ teaspoon asafetida (hing) (skip for gluten-free)
    • ½ teaspoon cumin seeds
    • ½ teaspoon salt (or to taste)
    • 3 tablespoons freshly squeezed lime juice
    • 2 ice-cubes
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Add all the ingredients to a blender along with 2-3 tablespoons of cold water.
    • Note – Use water sparingly, you don't want a watery chutney.
    • Blend until smooth. Scape the sides of the blender a few times while blending.
    • Tip – Sometimes, the herbs don’t come in contact with the blade of the blender and the blending process doesn’t start. In that case, push the herbs down with a spatula a few times.
    • Check for salt and add more if required.
    • Serve the green chutney at room temperature or chilled.

    Video

    https://www.youtube.com/watch?v=05m38fRrp6k

    Notes

    My recipe will give you approximately ¾ cup of mint coriander chutney. You can scale the recipe up or down as per your requirement.
    Discard the thick mint stems as they can make the chutney bitter. Also do not increase the mint leaves otherwise the chutney will become darker in color.
    Variations
    Add some grated fresh coconut to this chutney to give it a South Indian touch. Roasted peanuts or sesame seeds are also great additions.
    The most popular variation of this chutney is mixing it with yogurt. Many restaurants make their coriander mint chutney with yogurt. Just add ½ cup of plain whisked yogurt to this recipe and you have a fabulous restaurant-style version ready in no time. You can replace yogurt with silken tofu for a vegan option.
    If green mangoes are in season, you can add a few slices of tangy green mangoes to this chutney. Decrease the amount of lime juice in that case.
    Amla or gooseberry is also a great addition to this chutney.
    Replace lime juice with tamarind paste for a taste change.
    Storage
    Store the chutney in an airtight non-reactive container for up to 4 days in the refrigerator. Post that, it starts to lose its taste and become bitter. I do not recommend freezing it. Its texture changes once you thaw it.

    Nutrition

    Calories: 20kcal | Carbohydrates: 4g | Sodium: 80mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 10.4mg | Calcium: 27mg | Iron: 0.7mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    Reader Interactions

    Comments

    1. Divya Shivaraman

      September 18, 2013 at 9:25 pm

      perfectly made chutney and nothing beat this combo for our chaats

      Reply
      • Neha Mathur

        August 08, 2018 at 7:32 am

        Thnx a lot 🙂

        Reply
    2. Badri

      October 04, 2018 at 10:58 am

      5 stars
      Just tried this. Turned out extremely good. I used to make it without garlic and ginger previously. By adding them, it has given that oomph factor. Thanks.

      Reply
      • Neha Mathur

        October 08, 2018 at 11:20 am

        Thnx a lot for trying 🙂

        Reply
        • Rahul Kasibhatta

          July 19, 2020 at 2:45 pm

          5 stars
          Dear Whiskaffair team,
          Chutney was very good. Tried Curd variety. Cutting coriander and mint is the only hard part 😄

          Thanks

          Reply
          • Neha Mathur

            August 14, 2020 at 1:53 pm

            Happy to hear 🙂

            Reply
    3. ramesh

      February 17, 2020 at 2:26 am

      Can i use ginger garlic paste,green onion and green lime zest ?

      Reply
      • Neha Mathur

        February 17, 2020 at 3:01 am

        Readymade ginger garlic paste doesn’t good in chutneys. You must refrain from using it. Green onion and green lime zest is fine.

        Reply
        • Suman

          July 05, 2020 at 7:40 pm

          5 stars
          Thanks Neha. The chutney turned out awesome.

          Reply
          • Neha Mathur

            July 06, 2020 at 3:02 am

            Awesome 🙂

            Reply
    4. Jincy

      April 05, 2020 at 2:20 pm

      4 stars
      I am a continuous follower of veg recipe of India. Not only this but I hv tried many other recipes of yours. Awesome recipes with simple techniques. Thankyou so much for making us a better cook.

      Reply
      • Neha Mathur

        April 05, 2020 at 3:16 pm

        Hi Jincy, It looks like you have posted a comment on the wrong site. I am not veg recipes of India I am whiskaffair 🙂

        Reply
    5. Naru Flower

      June 05, 2020 at 5:04 pm

      5 stars
      Awesome recipe. I just tried it turned out too good. everybody in the family liked it and it is easy to make. I will make it again.
      thank you so much for sharing the recipe
      Those of you who haven’t tried it, please do try

      Reply
      • Neha Mathur

        June 06, 2020 at 4:14 pm

        Thanks for your words 🙂

        Reply

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