This Indian style mint coriander chutney is a fresh, tangy and flavorful condiment that can add a nice kick of spice and tons of flavor to any of your favorite foods!
Also, known as green chili chutney, dhaniya chutney, or hari chutney, this zesty sauce is known for its bright green color and refreshing taste.
The chutney packs in some carefully chosen ingredients including fresh cilantro, mint, ginger, garlic, green chilies and lime, and gets instantly transformed into a vibrant condiment that pairs well with Indian snacks, street foods and sandwiches.
It is a versatile chutney that pairs well with a variety of dishes, such as grilled meats, fish, tacos, sandwiches, or even as a dip for chips or veggies. If you love Indian condiments, sauces and spreads, don't forget to check out my green chili Thecha and Schezwan sauce recipes too.
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What's So Great About the Recipe?
The versatility of this green chutney is a game changer! There are a TON of ways you can put it to use- as a dip, a spread, a marinade and even as a topping.
Plus, it takes just 5 minutes to make- it really doesn't get easier than this.
Recipe Ingredients
Ginger and garlic: For the earthy, savory taste. I love using fresh ginger and garlic, but you can also use some of your homemade ginger garlic paste if you want to make things quicker.
Green chilies: For the heat. Add as many as your taste buds can tolerate- these will be quite spicy, so keep that in mind.
Cumin: To bring a bit of earthy flavor to the chutney. Use ground or whole cumin seeds- whatever you have.
Lime juice: To tie all the flavors together. Use lemon juice if you don't have this.
Pink salt: I love using Pink Himalayan salt for that extra bit of flavor. Regular table salt can work too.
Herbs: Fresh cilantro and mint. Use the freshest bunch of these you can find and remove any wilted, darker bits.
See recipe card for quantities.
Cumin spice is a staple in Indian cuisine and is an absolute must-have ingredient for the curry spice mix.
Substitutions & Variations
- You can add some chaat masala for extra flavor. I love using my homemade chaat masala seasoning here.
- Make the chutney without the ginger and use only garlic if you want it to have a more subtle flavor.
How to Make the Mint Coriander Chutney
Step 1: Add green chilies, ginger, garlic, cumin and salt to the blender. Top that with coriander leaves, mint and lime juice.
Step 2: Blend the the mixture until smooth. Adjust the consistency by adding a tablespoon of chilled water.
💭Top Tip
Add an ice cube or two into the chutney while blending. Doing this will help preserve its bright green color for days.
How to Store the Leftover Mint Coriander Chutney
Store your leftover mint coriander chutney in a glass jar or container with an airtight lid in the refrigerator for up to a week.
You can freeze it if you want to, but I think that would just ruin its bright color, so it is best to make it fresh whenever you want to.
Shear the hardest cheese into grated fluff or get nicely shredded carrots using almost no pressure. Simply zip the zest grater cutter-knife across the rinds of oranges, lemons, and limes. In seconds, you can have finely grated garlic or ginger or treat yourself to a favorite dessert topped with fluffy chocolate flakes.
Tips & Tricks to Nail the Recipe
- Soak the cilantro and rinse 2-3 times to clean it thoroughly. Trim off the stems and use the leaves and attached tender stems.
- Discard the thick mint stems and use only the the leaves, as the stems can be quite bitter.
- If you don't want the chutney to be spicy, remove the seeds and the white center portion of the chilies before you blend them. You can also use larger-sized green chilies if you want to- they can be less spicy.
- Make sure you wear gloves while handling the chilies, especially if you're removing the seeds.
- Roasted peanuts can also be an excellent addition to the chutney, and can make it thicker and get it to a spreadable consistency.
How to Serve Mint Coriander Chutney
Use this mint chutney as a spread on your sandwich bread, or serve it as a dip with your favorite fried Indian snacks like pakoras. I love teaming this up with my Indian appetizers along with some garlic habanero hot sauce, ginger mango chutney and some nacho cheese sauce and my favorite Air Fryer buffalo chicken tenders.
Recipe FAQs
If the chutney has become more spicy than you can handle, add a couple of tablespoons of whisked yogurt into it and give it a good mix. This will also help thicken the chutney.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this mint coriander chutney or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mint Coriander Chutney
Ingredients
- 1 cup coriander leaves
- ½ cup mint leaves
- 2-3 green chilies
- 2-3 garlic
- 1 inch piece ginger
- 1 lime juiced
- ½ teaspoon cumin seeds
- ½ teaspoon pink Himalayan salt
Instructions
- Add green chilies, ginger, garlic, cumin and salt to the blender. Top that with coriander leaves, mint and lime juice.
- Blend the the mixture until smooth. Adjust the consistency by adding a tablespoon of chilled water.
Notes
- Add an ice cube or two into the chutney while blending. Doing this will help preserve its bright green color for days.
- Soak the cilantro and rinse 2-3 times to clean it thoroughly. Trim off the stems and use the leaves and attached tender stems.
- Discard the thick mint stems and use only the the leaves, as the stems can be quite bitter.
- If you don't want the chutney to be spicy, remove the seeds and the white center portion of the chilies before you blend them. You can also use larger-sized green chilies if you want to- they can be less spicy.
- Make sure you wear gloves while handling the chilies, especially if you're removing the seeds.
- Roasted peanuts can also be an excellent addition to the chutney, and can make it thicker and get it to a spreadable consistency.
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