This Tangy Mint Coriander Chutney Recipe is bursting with flavours in each bite. Serve it with an appetizer or as a side with any Indian meal because it is a perfect accompaniment to perk up the meal. Here is my mother’s famous recipe of how to make mint coriander chutney recipe.
Chutney is a spicy and tangy accompaniment popular in the Indian cuisine. It is served as a dip along with snacks and it is even used for making various kinds of Chaat.
Also, there are many variations of chutney recipe that can be made.
They can be sweet, tangy or spicy. For instance, Coconut and Red Chilli Chutney can be served along with South Indian delicacies or Imli ki Chutney which is used for making Chaat.
However, one of the chutneys that I regularly make at home is Mint and Coriander (Cilantro) Chutney.
Coriander Chutney is a very popular chutney in India. Most people make it and all of them have a different way to prepare it.
This cilantro mint chutney is my mom’s recipe and whoever has tasted it has claimed that this is the best chutney they have ever tasted.
So, this time when she was visiting me, I asked her to make it in front of me and I noted the ingredients and their ratio.
Today when I made it myself with the help of her notes, it came out just the same as hers.
To make this mint coriander chutney, coriander leaves (cilantro), green chilies, mint leaves, lemon juice, ginger and garlic are put in a blender and made into a smooth paste. Easy right? :).
The chutney takes 5 minutes to make and can then be stored in an airtight container in refrigerator for upto 4 days.
Some points to keep in mind while making Mint & Coriander Chutney
Use the stems of cilantro or coriander but avoid mint stems as they may turn the chutney bitter.
The amount of green chillies can be adjusted according to your preference. You can increase or decrease it. It will also depend on how hot the chilli is.
Do not keep this cilantro chutney for more than 4 days in refrigerator. It loose its taste and becomes bitter.
Store the chutney in an airtight container. It is best to store it in a glass container.
If raw mangoes are in season, you can add a few slices of tangy raw mango in this chutney. Decrease the amount of lemon juice in that case.
Amla or gooseberry is a also a great addition in this chutney.
What to serve with Mint Coriander Chutney?
This is a very versatile chutney and can be served with a variety of dishes.
It can be served with snacks like frankies, kabab, samosa, roasted veggies, tandoori chicken, paneer tikka, cutlets, pakoras or with main course like biryani, buddha bowls etc.
It’s a must make with snacks such as Moongode/Indian Lentil Fritters or Babycorn Fritters.
Chutney sandwich is a crowd fav and is made by slathering this chutney on bread slices along with cucumber, onion and tomato.
Also as it is fresh and green, one does feel like relishing this tangy Mint Coriander Chutney along with the usual meals as well.
Variations of Cilantro Mint Chutney
Add some fresh grated coconut to this chutney.
Roasted peanuts makes a great addition in this chutney.
The most popular variation of this chutney is with yogurt. Many restaurants make their coriander mint chutney with yogurt.
Just add 1/2 cup of yogurt to this recipe and you have a fabulous restaurant style version ready in no time.
You can replace yogurt with silken tofu if you wish to.
Can you freeze Coriander Chutney?
This chutney tastes best when it is made fresh. However, if you have made a big batch which must be preserved, you can freeze this chutney in small containers. Just thaw one and it is ready to use.
Ice cube trays works best to freeze this in small portions.
Here are some other chutneys that you might like – Guava Chutney, Minty Yogurt Chutney , Onion Tomato Chutney and Dhaniya aur Amla Chutney.
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Mint Coriander Chutney Recipe
Mint Coriander Chutney Recipe
This Tangy Mint Coriander Chutney Recipe is bursting with flavours in each bite. Serve it with an appetizer or as a side with any Indian meal because it is a perfect accompaniment to perk up the meal. Here is my mother's famous recipe to make this coriander chutney.
Ingredients
- 2 cups Fresh Coriander Chopped
- 1 cup Fresh Mint Chopped
- 3-4 Green Chillies Chopped
- 1 inch Ginger Chopped
- 6-8 cloves Garlic
- 1/4 tsp Hing
- 1/2 tsp Cumin Seeds
- Salt to taste
- 3 tbsp Lemon Juice
Instructions
Blend all the ingredients in a blender until smooth.
Try not to use water, but if it's getting difficult to blend, add a tablespoon or two of water and then blend.
Recipe Notes
Use the stems of cilantro or coriander but avoid mint stems as they may turn the chutney bitter.
The amount of green chillies can be adjusted according to your preference. You can increase or decrease it. It will also depend on how hot the chilli is.
Do not keep this cilantro chutney for more than 4 days in refrigerator. It loose its taste and becomes bitter.
Store the chutney in an airtight container. It is best to store it in a glass container.
If raw mangoes are in season, you can add a few slices of tangy raw mango in this chutney. Decrease the amount of lemon juice in that case.
Amla or gooseberry is a also a great addition in this chutney.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Divya Shivaraman
perfectly made chutney and nothing beat this combo for our chaats
Neha Mathur
Thnx a lot 🙂
Badri
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.
Neha Mathur
Thnx a lot for trying 🙂