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).
About This Recipe
Cilantro Mint Chutney (Mint Coriander Chutney, Indian Green 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.
It 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 it.
This recipe of Indian green chutney is my mom’s recipe and whoever has tasted it has confirmed that this is the best green 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 green 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.
This green chutney is made using simple ingredients which are available in most grocery stores.
Herbs – You will need cilantro and mint. You can use the cilantro stems 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 chilies, garlic, asafoetida (hing), cumin seeds, salt, and lime juice.
Use freshly squeezed lime juice for the best result. Adjust the green chili 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 Cilantro Mint Chutney
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 (packed), 1 cup of mint leaves (packed), 3-4 chopped green chilies, 1-inch piece of ginger (chopped), 3-4 peeled garlic cloves, ¼ teaspoon asafoetida, ½ teaspoon cumin seeds, ½ teaspoon salt, 3 tablespoon lime juice and 2 ice-cubes to a blender along with 2-3 tablespoon of cold water.
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 green chutney at room temperature or chilled.
Add some freshly grated 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 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 if you wish to.
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.
This is a very versatile chutney and can be served with a variety of dishes.
Green 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.
Store this green 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.
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Cilantro Mint Chutney Recipe
- 2 cups cilantro (coriander) (packed, roots and hard stems removed, rinsed well)
- 1 cup mint leaves (packed, hard stems removed, rinsed well)
- 3-4 green chilies (roughly chopped, adjust according to your taste)
- 1 inch piece of ginger (roughly chopped)
- 3-4 cloves garlic
- ¼ teaspoon asafetida (hing)
- ½ teaspoon cumin seeds
- ½ teaspoon salt (or to taste)
- 3 tablespoons lime juice
- 2 ice-cubes
- 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.