Coriander Mint Chutney recipe

So many of you ask me, what’s that one thing I must have in my fridge? Well, there’s more than one, but this versatile coriander mint chutney and easy cilantro chutney are definitely one of them! It instantly jazzes up any dish in minutes without much effort. Plus, it keeps well for at least 5 days in the fridge and for months in the freezer!

Why you’ll love this recipe?

• Ready in under 5 minutes.
• Make a large batch and freeze the extras for later.
• A no-cook recipe using just a blender or Indian mixer.
• Only 10 ingredients needed.
• Pairs perfectly with most Indian appetizers and snacks, like tandoori cauliflower florets, air fryer paneer tikka, air fryer frozen samosas,aloo pakora, and khaman dhokla.
• Dietary needs: Suitable for Vegans and Gluten free diet.

Ingredients

• Olive Oil: Adding olive oil gives the chutney a good consistency, similar to how it's used in hummus. It also works like a stabiliser to increase the shelf life.
• Coriander: Use only fresh cilantro( coriander) for the best flavor.
• Mint: Avoid using dried or frozen mint. If you have plenty of fresh mint , try Indian mint sauce recipe or English mint sauce. They are so good!
• Ginger & Garlic: Stick to fresh ginger and garlic cloves—no store-bought paste or powder for this recipe!
• Lemon: Fresh lemon juice adds a bright zing. You can substitute with lime, though it will slightly alter the flavor.
• Green Chilli: I like to use just 1 bird's eye chilli, as it's quite spicy. A good trick to check how hot a chilli is? Break it in half—if you get a strong spicy aroma, it's going to be hot! You can also substitute with jalapeños if you prefer a milder heat.

Sandhya's Expert Tips for the best chutney

• Balance the flavors! A little sugar, lemon, and salt can make a big difference in bringing out the best in your chutney.
• Always use fresh herbs for the best flavor. When picking coriander and mint, go for bright, vibrant leaves without yellowing—fresh herbs make all the difference.
• Adjust the spice level by controlling how much chilli you use. You can swap green chillies for milder jalapenos if you prefer.

How to Make Coriander Mint Chutney?

Making fresh Green Chutney at home is so easy! Here’s how:

1. Wash the herbs, and chop them roughly along with stalk. Add coriander, mint , green chilli, garlic, ginger, and salt into a blender or a mixer.
2. Blend until combined, then add 2-3 tablespoons of water—just enough to bring the ingredients together.
3. Next, add lemon juice, sugar, olive oil, and ground cumin, and blend again until smooth.

Storing extras and leftovers

• In the fridge: This chutney stays fresh in an airtight jar for up to 5 days in the refrigerator.
• In the freezer: You can freeze it for months, just like my dates tamarind chutney for chaat. Freeze it in silicone ice cube trays, and once frozen, transfer the cubes to freezer bags for easy storage. You’ll have a ready supply of chutney for months!
• Thaw: If you’re making it ahead for an event, simply thaw it in the fridge the night before, and it’ll be good to go when you need it!

What is Chutney?

Chutney is a flavorful condiment from the Indian subcontinent that can be sweet, spicy, or savory. It’s such a versatile side dish that comes together quickly with a variety of fresh herbs, vegetables, or fruits, blended with spices, salt, or sugar.

Different Types of Chutneys: Cooked, Fresh, and Restaurant Favorites

Some chutneys, like Red Bell Pepper Chutney and Tomato Onion Chutney, require a little cooking beforehand, while others, like this Green Chutney, are made entirely fresh and require no cooking

You can even enhance the flavors by adding a simple seasoning, like in my Quick White Coconut Chutney.

If you’ve ever visited an Indian restaurant in the UK, you’ve probably noticed they serve three popular sauces with poppadoms. There’s usually a green Yogurt Mint Dip, a brown Tamarind Chutney, and a caramel-colored Mango Chutney. Each has its own unique flavor profile, just like the chutneys you can make at home.

Green Chutney Variations

There are so many ways you can tweak this Green Chutney recipe depending on what you have on hand and how you plan to serve it. I make at least 10 variations of green chutney, and here are some of my favorites:

• Chutney for Buddha Bowls: I love drizzling chutney made with coriander leaves, jalapenos, lime, olive oil, garlic, and salt on my sweet potato Buddha bowl. It adds a zesty kick that pairs perfectly with the grains and veggies.
• Chutney for Chaat (Indian Street Food): Perfect for Sev Puri, Ragda Patties, or Samosa Chaat. I make it with coriander leaves, green chilli, lemon juice, salt, and a touch of sugar. Add a little water to adjust the consistency.
• Chutney for Sandwich Spread: Add 2 tablespoons of salted roasted peanuts to the chutney and blend until smooth (my mum’s trick!). It makes a thick, creamy spread that’s great for sandwiches like the classic Mumbai Sandwich.
• Coriander Spinach Chutney: If you have spinach on hand, swap some mint with spinach, or just follow my coriander spinach chutney recipe for a mild twist.

Serving Suggestions

This Coriander Mint Sauce is delicious with Air fryer Cauliflower Steak, Aloo Tikki, Hara Bhara Kabab, frozen Samosa, and even with Zucchini fritters.

You can also pair with Haggis Pakora, Bread Pakora, or Onion Bhaji.

You can also slather some over the bread to make Bombay sandwich too.

Recipe FAQ's

More easy Dipping sauce recipes you'll love

• Pineapple Sweet Chili Sauce
• Yogurt mint dip
• Mango Mustard dipping sauce
• Indian tamarind sauce

HAVE YOU MADE THIS RECIPE?

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