Mint and Coriander Chutney
A vibrant, zesty Indian green chutney with fresh mint and coriander leaves. Tangy from lemon juice and raw mango, with a gentle heat from green chilies. Perfect alongside parathas, pakoras, or drizzled over chaat.
For 8 servings
- prep
Prepare the greens and aromatics.
1.Wash coriander and mint leaves thoroughly. Roughly chop them.2.Peel and roughly chop ginger and garlic.3.Roughly chop green chilies. Grate the raw mango.4.Whisk yogurt until smooth and set aside. - mix · ~2 min
Blend the chutney until smooth.
1.Add coriander leaves, mint leaves, green chili, ginger, garlic, raw mango, lemon juice, cumin seeds, salt, sugar, and 2 tbsp water to a blender.2.Blend on high speed until completely smooth, scraping down the sides as needed.3.Add the whisked yogurt and pulse 2-3 times just to combine. Do not over-blend after adding yogurt.4.Check consistency — it should be thick yet spoonable. Add 1-2 tsp water only if it's too thick to blend.TIPAdd water sparingly. The chutney thickens slightly as it rests. - rest · ~10 min
Rest the chutney before serving.
Transfer the chutney to a bowl. Let it rest for 10 minutes so the flavors meld and the cumin seeds hydrate fully.
TIPResting deepens the flavor — it tastes even better the next day. - serve
Serve the green chutney at room temperature.
Give the chutney a quick stir and serve as an accompaniment with pakoras, parathas, samosas, sandwiches, or any chaat.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash the herbs thoroughly and pat them dry before chopping to prevent a watery chutney.
- 2Add the yogurt only after blending the greens; over-blending after adding yogurt can make the chutney runny.
- 3For a smoother texture, use a high-speed blender and scrape down the sides halfway through.
- 4Let the chutney rest for 10 minutes before serving so the cumin seeds soften and flavors meld.
- 5Store leftovers in an airtight jar in the fridge for up to 5 days; stir well before using.
- 6If the chutney is too thick after resting, stir in a teaspoon of cold water to loosen.
Adapt it for your goals.
No-mango
Omit the raw mango and increase lemon juice to 3 tablespoons for a tangy chutney that's just as bright and works year-round.
creamy yogurt freeCreamy yogurt-free
Replace yogurt with 2 tablespoons of soaked, drained cashew paste for a dairy-free version that stays thick and creamy.
extra spicyExtra spicy
Increase green chilies to 4 or add 1/2 teaspoon of chopped bird's eye chili for a fiery kick that stands up to fried snacks.
herb swapHerb swap
Replace half the mint with fresh dill or curry leaves for a unique flavour twist that pairs beautifully with fish or grilled paneer.
Why this is on our healthy list.
Rich in Antioxidants
Fresh coriander and mint are packed with antioxidants like quercetin and beta-carotene, which help combat oxidative stress.
Helps Digestion
Mint and ginger are traditionally known to soothe the stomach and aid digestion, making this chutney a smart side for heavy fried foods.
Low in Calories
This green chutney is light and low-calorie, made primarily from fresh herbs, lemon juice, and spices with no added fats.
Natural Cooling Effect
Mint is a natural coolant; this chutney helps balance heat from spicy dishes especially in summer months.
Frequently asked questions
Yes, you can use a mortar and pestle or a food processor; just pound or pulse the herbs and aromatics until a coarse paste forms, then stir in the sugar and lemon juice.
