The vibrant green Indian condiment that adds fresh, herby zing to any meal.
TL;DR/Bottom Line
Cilantro mint chutney takes just 5 minutes to make with 10 ingredients and stays fresh for up to a week in the refrigerator. Perfect for samosas, sandwiches, grilled meats, or drizzed on main dishes. It's a versatile condiment that adds a bright, herby note.
Jump to:
- TL;DR/Bottom Line
- Ingredients
- Instructions
- Hot Tip
- What Makes This Cilantro Mint Chutney Perfect for Year-Round Use?
- How Do You Make the Perfect Cilantro Base for Maximum Flavor?
- What Green Chilies Work Best for Balanced Heat?
- How Do You Prevent Cilantro Mint Chutney from Turning Bitter?
- Can You Make This Cilantro Mint Chutney Ahead of Time?
- Cilantro Mint Chutney
- FAQ
- Related
Chutney is a general term for condiments in Indian cuisine that can be made from virtually any fruit, vegetable, or herb. While ingredients vary widely, spices are consistently found in most variations. These condiments add vibrant flavor and complexity to meals.
Almost every Indian home, restaurant, and street vendor has their own unique recipe for cilantro chutney (also known as coriander chutney in India). This particular version creates the perfect balance of herbaceous cilantro, cooling mint, warming spices, and tangy citrus.
If you're a condiment fanatic like me, check out the peanut sauce I use on lettuce wraps and my homemade salsa verde.
Ingredients
- Mint
- Cilantro
- Onion
- Garlic
- Jalapeno or Serrano Chilies
- Fresh Ginger
- Cumin Seeds
- Salt
- Lemon
- Sugar
- Water
See recipe card for quantities.
Instructions
Let's make a fresh chutney!
- Step 1: Wash cilantro and mint thoroughly, then pat completely dry. Remove mint stems but keep tender cilantro stems.
- Step 2: Add garlic, ginger, and green chilies to blender first, followed by herbs and remaining ingredients. Blend until smooth, adding water as desired for consistency.
- Step 3: Taste and adjust salt, lemon, or sugar. Refrigerate for 30 minutes before serving.
- Chef's Note: For the brightest green color, serve within 2 hours of making. After that, the chutney remains delicious but may darken slightly due to natural oxidation.
Hot Tip
Wash and thoroughly dry your herbs before blending to prevent excess water from diluting the flavor and making your chutney too thin.
What Makes This Cilantro Mint Chutney Perfect for Year-Round Use?
This chutney works in every season because it uses pantry staples and freezes beautifully. Unlike seasonal chutneys that depend on specific fruits or vegetables, cilantro mint chutney relies on herbs available year-round. The combination of cilantro and mint creates a balanced flavor that's neither too sharp nor too mild, making it versatile enough to complement everything from spicy Indian snacks to grilled summer vegetables.
Example: In summer, serve it chilled with pakoras or spread it on sandwiches for a cooling effect. In winter, it adds brightness to hearty stews and roasted vegetables.
How Do You Make the Perfect Cilantro Base for Maximum Flavor?
Use 2 parts cilantro to 1 part mint for the ideal herb ratio. The cilantro provides the dominant herby flavor while mint adds cooling freshness without overwhelming the palate. Fresh cilantro stems can be included for extra flavor, but avoid mint stems which can make the chutney bitter.
Prep your herbs properly by removing any yellowed or damaged leaves, rinsing in cold water 2-3 times, and spinning or patting completely dry. This prevents the chutney from becoming watery and ensures maximum flavor concentration.
Pro Tip: If your cilantro tastes soapy to you genetically, substitute with fresh parsley or increase the mint to 2 cups while reducing cilantro to ½ cup.
What Green Chilies Work Best for Balanced Heat?
Serrano or jalapeño peppers provide the perfect heat level for most palates. Start with 1-2 chilies and adjust based on your spice preference. Remove seeds and membranes for milder heat, or keep them for more kick. Thai green chilies pack more heat, so be wary!
The key is balancing heat with the other flavors. The cooling mint and tangy citrus help temper the spice, while the sugar rounds out any harsh edges.
Quick Summary: Green chilies add essential heat, but the amount depends on your tolerance. Always start with less and add more if needed.
How Do You Prevent Cilantro Mint Chutney from Turning Bitter?
Avoid over-blending and never use mature herb stems. Blend in short pulses rather than running continuously, and stop as soon as the mixture is smooth. Over-processing releases bitter compounds from the herbs. Also, ensure your garlic is fresh – sprouted cloves can make the entire chutney taste bitter.
Keep blending time under 60 seconds total. If your blender struggles, add water gradually (1 tablespoon at a time) rather than blending longer.
Example: If your chutney tastes bitter, try adding a pinch more sugar or a squeeze of fresh lemon juice to balance the flavors.
Can You Make This Cilantro Mint Chutney Ahead of Time?
Yes, this chutney actually improves in flavor after resting for 2-4 hours in the refrigerator. The spices meld together and the overall taste becomes more balanced. For meal prep, make a double batch and freeze portions in ice cube trays for easy single-serving portions.
For best color retention, press plastic wrap directly onto the surface before refrigerating to minimize oxidation. The chutney stays fresh for up to one week refrigerated or up to 3 months frozen.
Print
Cilantro Mint Chutney
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 1 cup
- Category: Condiment
- Method: Blender
- Cuisine: Indian
- Diet: Vegan
Description
Fresh Cilantro Mint Chutney is a vibrant green Indian condiment that adds fresh, herby zing to any meal. Perfect for samosas, sandwiches, grilled meats, and as a versatile condiment.
Ingredients
- 2 bunches fresh cilantro (about 2 cups packed), stems and leaves
- ½ cup fresh mint leaves (avoid stems)
- 1-2 green chilies (serrano or jalapeño), adjust to taste
- 1 small onion, roughly chopped
- 3-4 cloves garlic, peeled
- 1 inch piece fresh ginger, peeled
- 2 tablespoons fresh lemon or lime juice
- ½ teaspoon cumin seeds or ground cumin
- ½ teaspoon salt (or to taste)
- 1 tablespoon sugar or jaggery (optional, balances heat)
- 2-3 tablespoons water (as needed for blending)
Instructions
- Wash cilantro and mint thoroughly under cold water. Pat completely dry with paper towels or use a salad spinner. Pick mint leaves from stems (stems make chutney bitter). For cilantro, tender stems are fine to include.
- Roughly chop onion, peel garlic cloves, and peel ginger piece. Remove seeds from green chilies if you prefer milder heat.
- Add garlic, ginger, and green chilies to blender first (hardest ingredients go on bottom). Pack in cilantro and mint leaves, followed by onion, salt, cumin, and sugar.
- Pour in lemon juice and 2 tablespoons water. Pulse 5-6 times, then blend until smooth. Add remaining water 1 tablespoon at a time until you reach desired thickness.
- Taste and adjust salt, lemon juice, or sugar as needed for balance. Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled with samosas, pakoras, grilled vegetables, or use as a sandwich spread. Chutney keeps fresh in refrigerator for up to 1 week or can be frozen in ice cube trays for up to 3 months.
Nutrition
- Serving Size: 2 Tbs
- Calories: 15
- Sugar: 2.2 g
- Sodium: 160.7 mg
- Fat: 0.1 g
- Carbohydrates: 3.6 g
- Fiber: 0.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg
FAQ
Fresh chutney keeps for up to 1 week refrigerated in an airtight container. For longer storage, freeze in ice cube trays for up to 3 months. The flavor remains excellent, though the color may darken slightly after the first day due to oxidation. To minimize discoloration, press plastic wrap directly onto the surface before refrigerating.
Yes, roughly chop all ingredients before blending and add extra water gradually. Food processors work well, and even immersion blenders can handle this recipe if you chop ingredients finely first. Start with minimal water and add more as needed – it's easier to thin out than to thicken.
Use additional cilantro plus a handful of fresh basil for complexity. Fresh parsley also works but changes the flavor profile significantly. Dried mint isn't recommended as it lacks the fresh, bright notes that make this chutney special. In a pinch, frozen mint leaves work better than dried.
Pat herbs completely dry before blending and add water gradually. Excess moisture is the main culprit for thin chutney. If your chutney turns out too watery, blend in a slice of white bread, a handful of roasted peanuts, or 1-2 tablespoons of coconut flakes to thicken without changing the flavor significantly.
This recipe is naturally oil-free and doesn't require any added fats. The natural oils in the herbs and spices provide plenty of flavor and help create a smooth texture. If you want extra richness without oil, add a tablespoon of tahini or cashew butter instead.
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