This tangy and spicy Mint Coriander Chutney is the perfect accompaniment to serve with appetizers or Indian meals. Make it using simple ingredients in under 5 minutes. Check out my mom’s super popular recipe to make it.
About This Recipe
Mint Coriander Chutney is a tangy and spicy Indian accompaniment made using fresh cilantro, mint, ginger, chilies, and a few spices.
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 Cilantro Mint Chutney is my mom’s recipe and whoever has tasted it has confirmed that this is the best green chutney they have ever tasted.
So waste no time, and make a batch for yourself and let me know in the comments if this is the best Cilantro Mint Chutney you have tasted.
This 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.
How To Make Mint Coriander Chutney
Wash the mint and cilantro well with water to remove any dirt. Chop the green chilies and ginger and peel the garlic cloves.
Add 2 cups of cilantro, 1 cup of fresh mint leaves, 3-4 chopped green chilies, 1-inch piece of ginger (chopped), 3-4 peeled garlic cloves, ¼ teaspoon asafoetida, ½ teaspoon cumin seeds, salt to taste, and 3 tablespoon lime juice to a blender along with 2-3 tablespoon of water.
Blend until smooth. Serve!
Add some freshly grated 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 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.
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 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.
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Mint Coriander Chutney Recipe
- 2 cups cilantro
- 1 cup mint leaves
- 3-4 chopped green chilies (adjust according to your taste)
- 1 inch piece of ginger (chopped)
- 3-4 cloves garlic
- ¼ teaspoon asafetida (hing)
- ½ teaspoon cumin seeds
- salt (to taste)
- 3 tablespoons lime juice
- Add all the ingredients to a blender along with 2-3 tablespoon of water.
- Blend until smooth. Seve!