Cilantro and Mint Chutney

Cilantro and mint chutney is a fresh, spicy, tangy Indian green chutney made with cilantro, mint, green chilies, ginger, lemon juice, and a few simple pantry ingredients. I use this coriander mint chutney as a sandwich spread, chaat chutney, samosa dip, pakora dip, and a quick flavor booster for wraps and snacks.

This is my everyday green chutney recipe, the one I like to keep in the fridge for Indian snacks, quick sandwiches, lunchbox wraps, and simple meals that need a bright spoonful of flavor. It is no cook, naturally vegan, gluten free, oil free, and ready in about 10 minutes.

The best part is the color. Green chutney can turn dark very quickly if it gets warm while blending or sits exposed to air. My simple trick is to blend it with ice cubes and very little water. This keeps the chutney fresh tasting, smooth, and beautifully green.

What Is Cilantro and Mint Chutney?

Cilantro and mint chutney is a fresh Indian condiment made by blending cilantro, mint leaves, green chilies, ginger, lemon or lime juice, salt, and a small amount of water. In India, this chutney is also called green chutney, hari chutney, coriander mint chutney, mint coriander chutney, or dhaniya pudina chutney.

Cilantro and coriander leaves are the same herb. In India, we usually call it coriander. In the US and Canada, it is commonly called cilantro. Mint is also called pudina in Hindi.

This chutney is fresh, herby, spicy, tangy, and slightly sweet. You can make it thick like a sandwich spread, medium thick like a dipping sauce, or slightly thinner to drizzle over chaat, tikkis, wraps, and snacks.

Every Indian home has its own version of green chutney. Some people make it only with cilantro. Some add more mint. Some add garlic, yogurt, coconut, roasted chana dal, or peanuts. My version uses cilantro and mint in a balanced ratio, with peanuts for body and ice cubes for a bright green color.

Ingredients You Need

Cilantro or coriander leaves

Use fresh cilantro leaves and tender stems. Cilantro stems have a lot of flavor, so I do not discard the soft stems. Remove only thick, tough, or muddy stems.

Mint leaves

Mint gives this chutney its fresh cooling flavor. I use half the amount of mint compared to cilantro because too much mint can make the chutney slightly bitter or overpowering. Use mostly mint leaves and tender tips. Avoid thick mint stems.

Green chilies

Indian green chilies work best, but serrano peppers are a good substitute. Jalapeño can also be used if you prefer a milder chutney. Start with less chili if you are making this for children or for guests who do not eat very spicy food.

Ginger

Fresh ginger gives the chutney warmth and a sharper flavor. A small piece is enough.

Lemon juice or lime juice

Lemon or lime juice adds brightness and helps balance the herbs. It also helps the chutney taste fresh after blending.

Peanuts or roasted chana dal

Peanuts make the chutney smooth, slightly creamy, and thick enough to use as a sandwich spread. You can also use roasted chana dal, also called chutney dal or dalia. For a nut free version, use roasted chana dal instead of peanuts.

Salt

Use salt according to taste. Black salt can be used for a chaat style flavor, but regular salt works perfectly.

Sugar

A tiny amount of sugar balances the sharpness of lemon and green chilies. It does not make the chutney sweet.

Ice cubes

This is my favorite trick. Adding a few ice cubes while blending helps keep the chutney bright green. It also prevents the herbs from heating too much in the blender.

Optional chaat masala

I usually keep this chutney clean and fresh without chaat masala, but you can add a pinch if you like a more street style chaat flavor.

Best Cilantro to Mint Ratio

For my everyday cilantro and mint chutney, I like using 2 parts cilantro and 1 part mint.

This ratio gives the chutney a fresh herb flavor without making it too minty or bitter. Cilantro forms the main base, while mint adds brightness and aroma.

Here is how I adjust the ratio depending on use:

• For everyday green chutney, use 2 cups cilantro and 1 cup mint.
• For sandwich chutney, use 2 cups cilantro and ¾ cup mint for a milder mint flavor.
• For a stronger mint chutney, use equal parts cilantro and mint.
• For chaat chutney, keep the 2 to 1 ratio and make the chutney slightly thinner.
• For kids or mild palates, use more cilantro, less mint, and fewer green chilies.

How to Wash Cilantro and Mint

Cilantro and mint can hold a lot of dirt, so washing them well is important.

First, trim off any thick or discolored stems. Place the herbs in a large bowl of water and swish them gently. Let the dirt settle at the bottom. Lift the herbs out of the water instead of pouring everything into a strainer. Repeat this once or twice until the water looks clean.

After washing, drain the herbs well. If the leaves are too wet, the chutney can become watery. I like to spread the herbs on a clean kitchen towel for a few minutes before blending.

How to Make Cilantro and Mint Chutney

• Add cilantro, mint leaves, green chilies, ginger, lemon juice, peanuts or roasted chana dal, salt, sugar, and ice cubes to a blender jar.
• Blend everything using very little water. Start with 2 tablespoons of water. Add more only if needed.
• Scrape the sides of the blender once or twice so the herbs blend evenly.
• Blend until smooth, but do not over blend. Over blending can heat the herbs and make the chutney darker.
• Taste and adjust. Add more lemon juice for tang, more salt if needed, or more green chili if you want it spicier.
• Transfer the chutney to a clean glass jar. Cover and refrigerate immediately.

How to Keep Green Chutney Bright Green

• Green chutney can turn dark because of heat, oxidation, and too much exposure to air. Here are my best tips to keep cilantro and mint chutney bright green.
• Use fresh herbs. Older cilantro and mint will not give the same bright color.
• Drain the herbs well after washing. Too much water makes the chutney loose and dull.
• Use ice cubes while blending. This helps keep the herbs cool.
• Do not over blend. Blend only until smooth.
• Use lemon or lime juice. The acidity helps the chutney taste fresh.
• Use very little water. A thick chutney keeps its color better than a watery chutney.
• Store immediately. Do not leave the chutney sitting uncovered on the counter.

Texture Guide

You can use the same recipe to make three different textures.

Thick sandwich chutney

Use less water and a little extra peanuts or roasted chana dal. This makes a thick chutney that spreads well on bread without making it soggy.

Medium dipping chutney

Use the recipe as written. This texture is perfect for samosa, pakora, cutlets, bread pakora, and paneer snacks.

Pourable chaat chutney

Add 1 to 2 tablespoons extra water after blending. This makes the chutney easy to drizzle over aloo tikki chaat, kala chana chaat, matar chaat, bhel, sev puri, and dahi based snacks.

How to Use Cilantro Mint Chutney: Serving Suggestions

This chutney is one of the most useful Indian condiments to keep in the fridge. I use it in many ways.

1. Spread it on bread for a quick vegetable sandwich or paneer sandwich.
2. Serve it as a dip with samosa, air fryer samosa, pakora, bread pakora, paneer pakoda, cutlets, and tikkis.
3. Drizzle it over aloo tikki chaat, kala chana chaat, matar chaat, sev puri, dahi puri, and bhel.
4. Use it in wraps, kathi rolls, and lunchbox sandwiches.
5. Mix a spoonful into yogurt to make a quick dahi pudina chutney.
6. Add it to salad bowls as a spicy herb dressing.
7. Serve it with idli, dosa, cheela, dhokla, and handvo.
8. Use it as a fresh side with dal, rice, pulao, khichdi, or simple Indian meals.

Variations

Cilantro mint chutney without yogurt

This recipe is already made without yogurt. It is fresh, vegan, and works well for sandwiches, snacks, and chaat.

Cilantro mint chutney with yogurt

For a creamy restaurant style chutney, mix 2 to 3 tablespoons of plain yogurt into the blended chutney. Add yogurt only to the portion you plan to serve the same day. Yogurt chutney does not keep as long as plain green chutney.

Nut free green chutney

Skip peanuts and use roasted chana dal instead. You can also skip both and make a thinner herb chutney.

No garlic green chutney

This recipe is made without garlic. It is perfect when you want a cleaner, fresher flavor.

Garlic cilantro mint chutney

Add 1 small garlic clove while blending if you like a sharper chutney. Garlic works well when serving this chutney with pakora, cutlets, and savory snacks.

Raw mango green chutney

When raw mango is in season, use a few peeled pieces of raw mango instead of lemon juice. It adds a lovely tangy flavor.

Chaat style green chutney

Add a pinch of chaat masala, black salt, and roasted cumin powder. Make the chutney slightly thinner so it can be drizzled easily.

Sandwich green chutney

Make the chutney thick with less water and a little extra peanuts or roasted chana dal. This keeps sandwiches from becoming soggy.

Dahi pudina chutney

Mix the chutney with plain yogurt, roasted cumin powder, and a little salt. Serve it with paneer tikka, tandoori vegetables, cutlets, or snack platters.

Storage Tips

• Store cilantro and mint chutney in a clean glass jar with a tight lid. Keep it refrigerated.
• It tastes best when used within 3 to 5 days. It may last a little longer, but the flavor and color are best in the first few days.
• Always use a clean, dry spoon. Do not dip a wet spoon into the jar.
• Keep the lid closed when not using the chutney. Air exposure can darken the color.
• If the chutney smells off, looks moldy, or tastes fermented, discard it.

Can You Freeze Cilantro and Mint Chutney?

Yes, cilantro and mint chutney freezes well.

Spoon the chutney into an ice cube tray and freeze until firm. Once frozen, transfer the chutney cubes to a freezer safe bag or container. You can thaw one or two cubes whenever needed. This is useful when you want chutney for a sandwich, quick snack, chaat topping, or lunchbox wrap.

For best flavor, use frozen chutney within 2 to 3 months. Do not thaw and refreeze the same chutney again and again.

Troubleshooting

Why did my green chutney turn dark?

Green chutney can turn dark if the herbs get warm while blending, if too much water is added, or if the chutney is exposed to air for too long. Use ice cubes, blend quickly, add lemon juice, and store it immediately.

Why is my chutney bitter?

Too much mint, thick mint stems, old herbs, or over blending can make chutney taste bitter. Use mostly mint leaves and tender tips. Keep mint lower than cilantro for a balanced flavor.

Why is my chutney watery?

You may have added too much water or used herbs that were still wet after washing. To fix watery chutney, add more cilantro, peanuts, roasted chana dal, or a small piece of bread if you use bread in your kitchen.

How do I make chutney thicker for sandwiches?

Use less water and add a little extra peanuts or roasted chana dal. Chill the chutney before spreading it on bread.

How do I reduce the spice?

Use fewer green chilies or choose jalapeño instead of serrano or Indian green chili. You can also mix the chutney with yogurt to mellow the heat.

Can I make this without mint?

Yes, you can make it only with cilantro. The flavor will be different, but it will still be fresh and delicious.

Can I make this without cilantro?

You can make a mint chutney, but it will taste stronger and more intense. I prefer using cilantro as the main base because it balances the mint.

Frequently Asked Questions

What can I serve with cilantro and mint chutney?

Serve it with samosa, pakora, cutlets, bread pakora, paneer snacks, sandwiches, wraps, chaat, dosa, idli, cheela, dhokla, and everyday Indian meals.

More Indian Chutney and Snack Recipes

If you enjoy this cilantro and mint chutney, try it with crispy samosa, air fryer samosa, paneer sandwich, veg sandwich, bread pakora, stuffed paneer pakoda, aloo tikki chaat, kala chana chaat, and matar chaat.

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