Mint Cilantro Chutney Recipe (Indian Green Chutney)

Indian green mint cilantro chutney in a white bowl

4.81 from 21 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 mins

Total Time10 mins

Course: Side Dish

Cuisine: Indian, North Indian

Diet: Gluten-free, Vegetarian

Method: Blender/Food Processor

Servings:

Calories: 23kcal

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 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
½ cup Water

US Customary - Metric

Instructions

Add all the ingredients to the blender.
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 couple of times.
Chutney is ready. Enjoy right away or freeze for later.

Notes

Tamarind: If using tamarind, soak in ¼ cup hot water for 10 minutes. Run it through a sieve to filter out the juice.

Water: Use water sparingly, as you don't want the chutney to be watery.

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

Variations:

Yogurt - In restaurants, mostly you always see the yogurt version of this chutney. It reduces the spiciness and adds a refreshing touch to the chutney. I would suggest to add ⅓ cup 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 ⅓ 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 ¼ cup of chopped onion.

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

Nutrition