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 inunder 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).
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.VariationsAdd 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.StorageStore 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.