This Tangy Mint Coriander Chutney Recipe is bursting with flavors 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 this chutney.
Chutney is a spicy and tangy accompaniment popular in 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 the 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.
You will always find this one sitting in my fridge, as I also serve it as a side along with my everyday meals.
Here are some other chutneys that you might like – Guava Chutney, Minty Yogurt Chutney , Onion Tomato Chutney, and Dhaniya aur Amla Chutney.
So, make this Tangy Mint Coriander Chutney and make your simple meals also interesting with easy and quick green chutney.
What is Mint Coriander Chutney?
It is a very popular chutney in India. Most people make it and each and every household has its own way and set of ingredients 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 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? :).
It hardly takes 5 minutes to make this one.
Ingredients
It is one of the most popular chutney because it is easy to make, needs only a few simple and everyday ingredients and is yummy.
The star ingredients of this chutney are coriander leaves and mint leaves, that are blended together and is flavored up with other ingredients such as green chillies, garlic, ginger, lemon juice, and salt.
I love the tanginess lemon juice brings to this chutney and it also helps the chutney to stay longer.
Pro Tips by Neha
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 the 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 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 with snacks like frankies, kabab, samosa, roasted veggies, tandoori chicken, paneer tikka, cutlets, pakoras or with the main course like biryani, buddha bowls, etc.
It’s a must make with snacks such as Moongode/Indian Lentil Fritters, Baby Corn Fritters or just use it to make your Chaats even more delicious.
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.
Storage Suggestions
This chutney can then be stored in an airtight container in the refrigerator for up to 4 days.
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 in the refrigerator overnight and it is ready to use.
Ice cube trays work best to freeze this in small portions.
Variations
Add some freshly grated coconut to this chutney.
Roasted peanuts make a great addition to 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.
Step by Step Recipe
Add all the ingredients in a grinder.
Grind to make smooth chutney. Use little water if required.
Mint Coriander Chutney Recipe
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.
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 🙂
ramesh
Can i use ginger garlic paste,green onion and green lime zest ?
Neha Mathur
Readymade ginger garlic paste doesn’t good in chutneys. You must refrain from using it. Green onion and green lime zest is fine.
Jincy
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.
Neha Mathur
Hi Jincy, It looks like you have posted a comment on the wrong site. I am not veg recipes of India I am whiskaffair 🙂
Naru Flower
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
Neha Mathur
Thanks for your words 🙂