Mint Coriander Chutney
Fresh mint and coriander blend into a bright, punchy chutney with green chili, lemon, and a little cumin. It adds a cooling, tangy lift to snacks, sandwiches, kebabs, and everyday Indian meals.
For 8 servings
- prep · ~5 min
Prep the herbs and aromatics.
1.Pick the mint leaves and discard thick stems.2.Roughly chop the coriander leaves, green chili, and ginger.3.Peel the garlic cloves and keep all the ingredients ready.TIPDry the washed herbs well so the chutney stays bright and not watery. - temper · ~2 min
Toast the cumin seeds.
Heat a small pan over low heat and toast the cumin seeds for 30 to 40 seconds until fragrant. Cool them for a minute before grinding.
- mix · ~3 min
Grind the chutney.
1.Add mint leaves, coriander leaves, green chili, ginger, garlic, toasted cumin seeds, salt, sugar, and lemon juice to a small grinder jar.2.Add water and grind to a smooth but thick chutney.3.Scrape down the sides once and grind again if needed.TIPAdd only a little water at a time to keep the chutney thick and flavorful. - serve
Serve the chutney fresh.
Transfer to a bowl and serve with pakora, sandwiches, kebabs, chaat, or snacks. Refrigerate any leftover chutney in a clean jar.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the mint and coriander thoroughly before grinding so the chutney stays thick and vividly green.
- 2Toast the cumin only until fragrant; if it darkens too much, the chutney can taste bitter.
- 3Add water a teaspoon at a time in the grinder to avoid a thin, diluted chutney.
- 4Use tender coriander stems along with the leaves for extra body and a deeper coriander flavor.
- 5Blend the lemon juice in at the end if your mixer heats up quickly; it helps keep the color fresher.
- 6Store in a small clean jar with the surface smoothed flat to reduce air contact and slow discoloration.
- 7For sandwiches or chaat, keep it slightly thicker than a dip so it does not make bread or toppings soggy.
Adapt it for your goals.
No-garlic
Skip the garlic for a cleaner, lighter chutney that pairs especially well with fasting meals or simple snacks.
jainJain
Omit ginger and garlic, then add a little extra lemon and cumin for a fresh Jain-friendly version.
yogurtYogurt
Blend in a little thick curd for a creamier, milder chutney that works well with kebabs and spicy chaats.
extra spicyExtra-spicy
Increase the green chilies or keep some seeds for a hotter chutney suited to pakoras and grilled snacks.
Why this is on our healthy list.
Herb-Rich Freshness
Mint and coriander bring fresh herbs into the meal, adding aroma and plant compounds without making the chutney heavy.
Light, Flavorful Condiment
This chutney adds bold taste from herbs, chili, ginger, garlic, and cumin rather than relying on oil-rich sauces.
Digestive Spice Support
Ginger and cumin are traditional digestive spices, making this chutney a lively accompaniment to fried snacks and rich meals.
Frequently asked questions
Usually the herbs were too wet, too much water was added, or the chutney was blended too long and heated up. Dry the herbs well and grind in short bursts.
