Cilantro Mint Chutney (Green Chutney)

Coriander mint chutney is that this tangy green chutney that the majority Indian snacks can’t do without. This dipping sauce made out of fresh cilantro and mint leaves comes together in lower than 10 minutes!

All about coriander mint chutney

Imagine a sauce that captures the essence of Indian cuisine in every spoonful—that’s . It’s a vibrant green sauce made with fresh coriander, mint leaves, lemon juice, green chilies, and a number of other ingredients.

This tangy chutney has a refreshing burst of flavor from the mint and a pleasant kick of warmth that’s not too overwhelming. It’s commonly served in Indian restaurants as a side, together with date tamarind chutney to enrich dishes like samosas or papadums.

The great thing about this chutney lies in its simplicity and the refreshing contrast it brings to the wealthy, savory flavors of our food. It’s definitely a must-try should you’re exploring Indian cuisine.

In Hindi, it’s often known as hari chutney (“hari” meaning green) or dhaniya pudina chutney, with “dhaniya” referring to coriander and “pudina” to mint, highlighting its key ingredients.

Learn how to make coriander-mint chutney

My mother-in-law just isn’t the one to experiment with cooking. Yet, the few dishes she does make, she perfects—like this coriander mint chutney recipe, which is totally stellar. It’s so delicious that despite already having a cilantro chutney recipe on my blog, I felt this one deserved its own highlight.

On this mint coriander chutney recipe, she uses tamarind and jaggery to create the right balance of sweetness and tanginess, a typical practice in lots of South Indian homes. This mix of flavors makes the chutney utterly irresistible, compelling you to wipe your plate clean.

Step-by-step instructions

1. Prepare the tamarind: If using fresh tamarind, soak it in 1/2 cup of hot water for about 10 minutes. Strain through a sieve to extract the juice. Skip this step if using tamarind paste.
2. Clean and pick the cilantro: Chop off the roots. Rinse the cilantro leaves under cold running water to remove any dirt or debris. Shake off the surplus water. Gently remove the cilantro leaves from the stems. You’ll be able to include some tender stems as they’re flavorful, but discard any thick ones.
3. Clean the mint leaves: Chop and discard any thick mint stems. Rinse the mint leaves under cold running water. Be gentle, as mint leaves may be delicate. Shake off any excess water or pat them dry with a clean kitchen towel.
4. Mix the ingredients: In a blender or food processor, mix the cleaned cilantro and mint leaves, garlic cloves, ginger piece (or grated ginger), grated coconut, green chillies, powdered jaggery, salt, and the tamarind juice (or tamarind paste). Mix the mixture to a smooth paste.
5. Serving: Your coriander & mint chutney is able to enjoy! Serve it immediately, or store it within the refrigerator for later use.

Variations

There are so many various ways you possibly can make cilantro and mint chutney. If you desire to mix it up, you possibly can try the next variations:

1. Black Salt: Sprinkle in some black salt for that extra zing and a definite flavor. It adds a novel earthiness that enhances the freshness of the herbs.
2. Yogurt-based chutney: Adding yogurt as an alternative of coconut gives the chutney a creamy texture and a rather tangy taste. This variation is great as a dip or a cooling side. If you happen to’re planning to freeze the chutney, skip the yogurt, because it doesn’t freeze well. You would all the time incorporate the yogurt just before serving.
3. Dried pomegranate seeds: As an alternative of tamarind, use dried pomegranate seeds so as to add tanginess. Remember, these are very potent, so start with 1/2 a teaspoon or less. They lend a sweet-tart flavor that’s absolutely delightful.
4. Add peanuts: For a richer flavor and thicker consistency, incorporate 1/4 cup of roasted peanuts as an alternative of grated coconut. This version works well as a ramification for sandwiches or wraps.
5. With chopped onions: Adding 1/4 cup of finely chopped onions can enhance the general complexity of the chutney.
6. Spicy chutney: For many who love a little bit of heat, amp up the green chilies, or add red chili powder or black pepper.
7. Sweet chutney: Increase the jaggery or add sugar for a sweeter contrast, perfect with savory bites.

These variations help you tailor cilantro mint chutney to your taste preferences or to suit the dishes you’re serving. Whether you decide for a standard recipe or explore these adjustments, this Indian green chutney is bound to be successful.

Authors notes

• When choosing fresh tamarind, select a bit about 2 inches in size. If it’s quite soft and scoopable, only a tablespoon will do.
• The tanginess of tamarind can vary, so start by adding just half of the juice you’ve got. Then, taste the chutney and see if it needs more.
• You’ll often find that the juice from the tamarind is plenty, and there’s no have to add in extra water.
• If fresh tamarind isn’t readily available, no worries—1/2 teaspoon of tamarind paste or 1/2 tablespoon of lime juice makes a high quality stand-in. And should you’re out of jaggery, be happy to make use of sugar as an alternative.
• You’ll want to remove the thick stalks out of your cilantro and mint, as they’ll impart bitterness to your chutney.
• As for the amount of mint, it’s a matter of private preference. Start with half a cup, and if that’s to your liking, perfect. If not, be happy to increase it to a full cup.

Learn how to store green chutney

Storing and prepping coriander mint chutney ahead of time is usually a game-changer for those busy days. Here’s the best way to do it:

• Refrigeration: Store the chutney in an airtight container within the refrigerator. It often keeps well for 4-5 days.
• Freezing: For longer storage, freezing the chutney is an amazing option. Spoon the chutney into ice cube trays, freeze until solid, after which transfer the cubes to a freezer bag or airtight container. Frozen chutney can last for 2-3 months. Thaw within the refrigerator before use.

Prep ahead instructions

• Ingredient prep: Wash and dry the cilantro and mint leaves ahead of time. Peel the garlic and ginger, and so they’ll be able to go. Store them in separate airtight containers within the refrigerator.
• Portion and freeze: If you happen to often use chutney in small quantities, consider freezing it in individual portions using the ice cube method mentioned above. This manner, you possibly can thaw overnight within the refrigerator precisely the amount you would like whenever you need it.
• Batch preparation: Making a giant batch of chutney can save time. Just divide it into smaller portions for storage within the fridge or freezer, depending on whenever you plan to make use of it.

By following these storage and prep ahead suggestions you possibly can enjoy delicious coriander mint chutney every time the craving strikes without ranging from scratch every time.

Troubleshooting chutney issues

1. Too watery? Add grated coconut to thicken it up, after which adjust the seasonings. 
2. If the chutney is too tangy, add some jaggery or sugar.
3. If the green chilies have ended up making your chutney spicy, counter it with jaggery/sugar.

More delicious chutney recipes

Indians truly cherish their chutneys, each bringing its own unique mix of flavors to the table. If you happen to’ve enjoyed this easy mint cilantro chutney, you’ll be delighted to explore the opposite chutney recipes featured on my blog.

Need more chutney recipes? Take a look at this list of 10+ delicious chutney recipes for fresh ideas to maintain your meals interesting.

To wrap it up, this cilantro mint chutney is a complete game-changer. It’s just like the superhero of chutneys, able to swoop in and save any Indian meal with a blast of flavor. Seriously, it’s so versatile!

Whether you’re jazzing up a sandwich, dunking your favorite street snacks, or adding a zing to South Indian classics like idlis and dosas, this chutney has you covered. Do that best mint coriander chutney, and let me know the way you prefer it.

This post was first published on March 14, 2019, and was updated with text and pictures on Feb fifth, 2024.