Cilantro-Mint Chutney
A vibrant, zesty Indian green chutney bursting with fresh cilantro and mint. Whizzed together with green chilies, ginger, and a splash of lemon juice, this no-cook condiment comes together in minutes. Perfect as a dip for samosas, pakoras, or kebabs, and equally at home spread on sandwiches or dolloped onto chaat.
For 8 servings
- prep · ~5 min
Wash and prep the herbs.
1.Wash coriander and mint leaves thoroughly in cold water to remove any grit.2.Roughly chop the coriander and pick mint leaves off the stems.3.Peel and roughly chop the ginger, and roughly chop the green chilies.TIPPat herbs dry with a clean kitchen towel so the chutney stays thick and vibrant, not watery. - mix · ~2 min
Blend the chutney to a smooth paste.
1.Add coriander leaves, mint leaves, green chilies, ginger, cumin seeds, black salt, and salt to a blender jar.2.Pour in the fresh lemon juice and ice-cold water.3.Blend on high speed until smooth, scraping down the sides once or twice.4.If too thick to blend, add another teaspoon of ice-cold water at a time.TIPUse ice-cold water to preserve the bright green colour — warmth from the blender can dull it. - serve · ~1 min
Taste and serve fresh.
Scrape the chutney into a serving bowl. Taste and adjust salt or lemon juice if needed. Serve immediately or refrigerate in an airtight container until ready to use.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always wash cilantro and mint in several changes of water to remove hidden grit.
- 2For the brightest green color, use ice-cold water and blend in short bursts.
- 3If you prefer a thinner chutney for drizzling, add 1–2 more tablespoons of cold water.
- 4Let the chutney rest for 5 minutes after blending to allow flavors to meld.
- 5Store leftovers in an airtight jar with a thin layer of lemon juice on top to prevent browning.
- 6This chutney freezes well; pour into ice cube trays and pop out as needed.
Adapt it for your goals.
Creamy Yogurt Chutney
Add 2 tablespoons of thick yogurt or hung curd when blending for a richer, tangier dip. This softens the heat and makes it spoonable for grilled meats or as a spread.
Nutty VersionNutty Version
Add 1 tablespoon of roasted peanuts or sesame seeds to the blender. The nuts add body and a mild earthiness, making the chutney heartier for sandwiches and parathas.
Mango Herb ChutneyMango-Herb Chutney
Replace the lemon juice with pulp from ½ a green mango. The sourness stays intense but gets a fruity, tropical note that pairs beautifully with kebabs and chaat.
Low Salt OptionLow-Salt Option
Omit the table salt and use only black salt, or reduce both and add a squeeze of extra lemon juice. This keeps the chutney punchy while lowering sodium for health-conscious diets.
Why this is on our healthy list.
Rich in Antioxidants
Cilantro and mint are both loaded with flavonoids and phenolic compounds that help combat oxidative stress in the body.
Aids Digestion
Mint and ginger are traditional digestive aids; this chutney can stimulate appetite and soothe an upset stomach when eaten as a condiment.
Low in Calories
This herb-based chutney is very low in calories and fat, making it a healthy way to add flavor to meals without extra oil or sugar.
Natural Detox Support
Cilantro has been studied for its potential to support the body's natural detoxification pathways, particularly in binding to heavy metals.
Frequently asked questions
The green color fades from oxidation. Use ice-cold water and blend just until smooth; adding extra lemon juice also helps preserve the bright color. Store with a layer of lemon juice on top.
