Coriander Mint Chutney
Fresh coriander and mint blend into a bright, punchy chutney with green chili, lemon juice, and a little yogurt for body. It is cool, herby, and sharp enough to wake up snacks, sandwiches, and grilled foods.
For 4 servings
- prep · ~5 min
Prep the herbs and aromatics.
1.Pick through the coriander leaves and mint leaves and discard any thick stems or damaged leaves.2.Wash the herbs well and shake off excess water.3.Roughly chop the green chili, ginger, and garlic so they blend easily. - mix · ~2 min
Blend the chutney.
1.Add coriander leaves, mint leaves, green chili, ginger, garlic, yogurt, lemon juice, cumin powder, and salt to a blender jar.2.Pour in water and blend to a smooth chutney.3.Scrape down the sides once or twice and blend again until the texture is even. - rest · ~5 min
Rest the chutney for 5 minutes.
- serve
Serve the chutney fresh.
Transfer to a small bowl and serve with pakora, sandwiches, kebabs, chaat, or snacks.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the coriander and mint well after washing so the chutney stays bright and not watery.
- 2Use only tender mint leaves and thin coriander stems; thick stems can make the chutney fibrous or bitter.
- 3Add the water a little at a time while blending to keep the chutney thick enough for sandwiches and chaats.
- 4If your blender heats up, pulse in short bursts so the herbs keep their fresh green color.
- 5Let the chutney rest for 5 minutes before serving so the chili, garlic, and lemon settle into a balanced flavor.
- 6Store it in a small airtight jar with a thin layer of lemon juice on top to slow discoloration.
- 7For a smoother finish, blend the chili, ginger, garlic, yogurt, and lemon first, then add the herbs.
Adapt it for your goals.
Vegan
Skip the yogurt or replace it with unsweetened plant yogurt for a dairy-free chutney with the same creamy body.
no garlic no onionNo-garlic-no-onion
Omit the garlic for a sattvic-friendly version that still gets punch from ginger, green chili, mint, and lemon.
spicierSpicier
Add an extra green chili or use a hotter variety if serving with rich pakoras or kebabs that need a sharper kick.
thick sandwich spreadThick-sandwich-spread
Use less water and a bit more yogurt so the chutney spreads easily in sandwiches without making the bread soggy.
Why this is on our healthy list.
Herb-Rich and Refreshing
Coriander and mint add plenty of fresh plant compounds and a light, cooling quality to the chutney.
Digestive Aromatics
Ginger, cumin, mint, and lemon are commonly used in Indian cooking to add brightness and support easier digestion.
Light Yet Flavorful
This chutney delivers strong flavor from herbs, chili, and aromatics without needing much fat or heavy ingredients.
Frequently asked questions
Usually the herbs were too wet, the blender heated the mixture, or it sat too long. Blend briefly, use chilled ingredients if possible, and add lemon right away.
