Mint Coriander Chutney No-Salt
A bright, zesty Indian chutney bursting with fresh mint and coriander leaves. Green chilies and ginger add a gentle kick, while lemon juice brings a tangy punch — no salt needed. Perfect as a cooling dip for samosas, pakoras, or simply spread on rotis.
For 8 servings
- prep · ~2 min
Wash and prep the herbs.
Rinse mint and coriander leaves thoroughly in cold water. Pick leaves from mint stems. Keep tender coriander stems — they pack flavor. Pat dry with a clean kitchen towel or spin in a salad spinner.
TIPSoaking leaves in ice water for 5 minutes crisps them up and helps the chutney stay green longer. - prep · ~2 min
Dry roast and crush the cumin seeds.
Place cumin seeds in a small dry pan over medium heat. Roast for 30-40 seconds until fragrant and slightly darker. Transfer to a plate to cool, then crush lightly with a mortar and pestle or the back of a spoon.
- mix · ~1 min
Blend the chutney.
1.Add mint leaves, coriander leaves, green chili, and ginger to the blender jar.2.Pour in lemon juice and 2 tbsp ice-cold water.3.Add the crushed roasted cumin seeds and a pinch of sugar.4.Blend to a smooth paste, scraping down the sides as needed (30-45 seconds).TIPUse ice-cold water — it prevents the blades from heating the herbs and keeps the chutney bright green. - mix · ~1 min
Adjust the consistency.
Check the thickness. The chutney should be a spoonable paste, not runny. Add another teaspoon of ice-cold water if too thick and blend briefly. Taste and adjust lemon juice if you want more tang.
- serve
Transfer and serve immediately.
Scrape chutney into a serving bowl. Use right away or refrigerate in an airtight container for up to 2 days. Serve with samosas, pakoras, dhokla, or as a spread for sandwiches and wraps.
TIPFor longer storage, freeze in an ice cube tray — pop out one cube whenever you need fresh chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only the mint leaves; discard stems to avoid bitterness.
- 2Ice-cold water keeps the chutney vibrant green — don't skip it.
- 3Dry roasting cumin seeds until fragrant deepens their earthy flavor.
- 4For a thinner consistency, add cold water 1 tsp at a time.
- 5Spread a thin layer of lemon juice on top to prevent oxidation.
- 6Store in an airtight container; cover surface with cling film to retain color.
Adapt it for your goals.
Low-oil
Omit any added oil (this recipe already uses none) and replace sugar with a pinch of stevia for a virtually fat-free, low-calorie dip.
high proteinHigh-protein
Add 2 tbsp roasted chana dal or 1 tbsp peanut powder while blending for a protein boost and nutty flavor.
jainJain
Skip the ginger (as per Jain dietary restrictions) and use only green chili and lemon for heat and tang.
veganVegan
This chutney is already vegan — confirm no honey is substituted for sugar.
spicySpicy
Add 1-2 extra green chilies or include seeds from the chili for a fiercer kick.
Why this is on our healthy list.
Rich in Antioxidants
Both mint and coriander leaves contain flavonoids and phenolic compounds that help combat oxidative stress.
Digestive Support
Cumin and ginger are traditionally used to aid digestion and reduce bloating.
Low in Calories
Made entirely from fresh herbs and spices with no oil or heavy cream, this chutney is a guilt-free flavor booster.
Vitamin C Boost
Fresh lemon juice provides a natural dose of vitamin C, supporting immune function.
Frequently asked questions
Browning happens when herbs are blended with warm blades or stored without acid. Use ice-cold water and enough lemon juice to slow oxidation.
