Mint Cilantro Chutney Recipe (Indian Green Chutney)

4.90 from 84 votes

Mint Cilantro Chutney Recipe (Indian Green Chutney)

A cool, spicy and tangy green chutney. This no-cook mint cilantro chutney is a must try accompaniment to Indian food such as samosa, chaat, kebabs and sandwiches.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: Indian, North Indian

Keyword: green chutney, mint chutney, mint cilantro chutney, pudhina chutney

Diet: Gluten-free, Vegetarian

Method: Blender/Food Processor

Servings:

Author: Meeta Arora

Equipment

Blender

Ingredients

2 cups Cilantro leaves (Dhaniya) packed, hard stems removed, washed and roughly chopped
1 cup Mint leaves (Pudhina) packed, stems removed, washed
2 Green Chili Pepper I used thai, adjust to taste
1" inch Ginger or 1 tablespoon grated
3 cloves Garlic
2 teaspoon Roasted Cumin Powder
1/2 teaspoon Salt you can also use black salt, adjust to taste
1 teaspoon Sugar optional, adjust to taste
1 tablespoon Lime juice or Tamarind juice see notes
1/4 cup Water ice-cold preferred

US Customary - Metric

Instructions

Add all the ingredients to the blender, except water. Add about 2 tablespoons of water.
Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You might have to stop and stir the ingredients a couple of times. Add more water as needed, about 1 tablespoon at a time, to make a smooth chutney.
Chutney is ready. Enjoy right away or freeze for later.

Video

Notes

Tamarind: If using tamarind, soak it in 1/4 cup of hot water for 10 minutes. Run it through a sieve to filter out the juice.

Water: Use sparingly so the chutney doesn't become watery. Using ice-cold water will help to keep the color of the chutney bright green.

Green Chili Pepper: I typically use Thai, Bird's Eye, or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.

Variations:

Yogurt - In restaurants, you mostly see the yogurt version of this chutney. It reduces the spiciness and adds a refreshing touch to the chutney. I would suggest adding 1/3 cup of yogurt to this recipe.
Grated Coconut or Roasted Peanuts- This adds a thick texture to the chutney. If you want to use the chutney to make sandwiches, coconut is a great addition. Add 1/3 cup of either to this recipe.
Onion - In North India, it is common to add a little onion to the chutney. In this quantity, I would add 1/4 cup of chopped onion.

Storing: Store in refrigerator up to 4 days in an airtight container. You can also store them in small containers or ice cube trays in the freezer. Defrost one at a time in the refrigerator and enjoy.

Nutrition