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Mint-Coriander Green Chutney

Name: Mint-Coriander Green Chutney
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: indian
Ingredients: 2 cup coriander leaves (packed, washed, roughly chopped, tender stems included); 1 cup mint leaves (packed, washed, stems removed); 2 pcs green chili (small, Thai variety, roughly chopped, adjust to taste); 2 pcs garlic (cloves, peeled); 1 inch ginger (peeled, roughly chopped); 2 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 tsp cumin seeds (dry roasted and lightly crushed for extra aroma); 2 tbsp water (ice cold, for blending)

RATING

4.6/5(138)

TASTE SCORE

8/10

A vibrant, zesty chutney that combines fresh mint and coriander with a kick of green chili and a tangy lemon finish. This no-cook Indian staple comes together in minutes and instantly lifts samosas, pakoras, tandoori snacks, and even humble sandwiches.

PREP

10m

COOK

SERVES

1 TBSP

10 cal

SERVINGS

INGREDIENTS

For 8 servings

2 cupcoriander leaves · packed, washed, roughly chopped, tender stems included1 cupmint leaves · packed, washed, stems removed2 pcsgreen chili · small, Thai variety, roughly chopped, adjust to taste2 pcsgarlic · cloves, peeled1 inchginger · peeled, roughly chopped2 tbsplemon juice · freshly squeezed1 pinchsalt1 tspcumin seeds · dry roasted and lightly crushed for extra aroma2 tbspwater · ice cold, for blending

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 40%

Carbs2g · 80%

Fat0g · 0%

Fiber1g

Sugar0g

Saturated fat0g

Cholesterol0mg

Sodium26mg

Potassium104mg

Phosphorus12mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Prep the herbs and aromatics.
1.Wash the coriander leaves thoroughly in running water to remove all dirt; roughly chop the leaves and tender stems.
2.Pluck the mint leaves from the stems, wash, and discard the stems.
3.Peel the garlic cloves and ginger; roughly chop them along with the green chilies.
roast · ~2 min
Dry roast and crush the cumin seeds.
In a small pan over low heat, dry roast the cumin seeds until fragrant and slightly darkened, about 1 minute. Transfer to a small bowl and lightly crush them with the back of a spoon or a mortar-pestle to release their oils.
TIPRoasting cumin awakens its deep, earthy aroma without any oil — a game-changer for raw chutneys.
mix · ~2 min
Blend the chutney to a smooth paste.
1.Add the chopped coriander, mint leaves, green chilies, garlic, and ginger to a blender jar.
2.Add the freshly squeezed lemon juice, a pinch of salt, and the crushed roasted cumin seeds.
3.Pour in 2 tablespoons of ice-cold water and blend until smooth and thick, scraping down the sides once in between.
4.If the chutney is too thick to blend, add water a teaspoon at a time — the final texture should be like a thick, spoonable pesto.
TIPIce-cold water preserves the bright green color and prevents the blender's heat from darkening the herbs.
prep · ~1 min
Taste and adjust the seasoning.
Scoop the chutney into a bowl. Taste and adjust with an extra squeeze of lemon for tang, a pinch of salt, or a bit more chili if you want more heat.
serve
Transfer to a serving bowl and serve immediately or store for later.
Use as a dipping sauce for samosas, pakoras, and tikkas, or spread it on sandwiches and wraps.
TIPThe chutney tastes best after resting for 5 minutes; the flavors of garlic and ginger meld beautifully with the herbs.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use only the tender top leaves of mint; older leaves add bitterness to the chutney.
2
Pat herbs completely dry after washing to avoid a watery chutney.
3
Blend in short bursts to prevent heat buildup that turns the chutney brown.
4
For a thicker chutney, swap 1 tbsp water with plain yogurt or hung curd.
5
Make ahead: store in an airtight jar with a thin layer of lemon juice on top to preserve color.
6
Freeze in ice cube trays for portioned use; thaw overnight in the fridge.

RECIPE VARIATIONS

Adapt it for your goals.

Creamy Mint Chutney

Add 2 tablespoons of thick yogurt or hung curd while blending. This makes the chutney richer and milder, perfect for those who want less heat and a creamier texture with grilled meats.

Tamarind Mint Chutney

Tamarind-Mint Chutney

Replace lemon juice with 1 tablespoon of tamarind paste and 1 teaspoon of jaggery or brown sugar. This sweet-sour variation is a classic pairing for chaat and samosas.

Nutty Chutney

Add 2 tablespoons of roasted peanuts or desiccated coconut while blending. This gives body and a subtle nuttiness, ideal for spreading on sandwiches or using as a dip for raw vegetables.

Jain Version

Omit garlic and ginger, and replace them with a pinch of asafoetida (hing) and an extra green chili. This keeps the chutney Jain-friendly while retaining the punchy flavor profile.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Digestive Aids

Mint and cumin are traditionally known to aid digestion, helping to reduce bloating and soothe the stomach after a heavy meal.

✓

High in Antioxidants

Coriander (cilantro) and mint are packed with antioxidants like quercetin and beta-carotene, which help combat oxidative stress.

✓

Low in Calories and Fat-Free

This oil-free chutney is naturally low in calories and contains no added fats, making it a guilt-free way to enhance any dish.

✓

Good Source of Vitamin C

Fresh lemon juice provides a healthy dose of vitamin C, supporting immune function and helping the body absorb iron from other foods.

QUESTIONS?

Frequently asked questions

Heat from blending can oxidize the herbs. Always use ice-cold water and blend on low speed in short bursts. Adding a squeeze of extra lemon juice also helps preserve the green color.

PAIRS WELL WITH