Cilantro Mint Chutney
This cilantro mint chutney blends fresh herbs, green chilies, ginger, garlic, and lime into a bright, tangy dip. It takes just 5 minutes to make and adds a fresh, spicy kick to cashew pakoras, sandwiches, and grilled dishes.
Also, known as green chili chutney, dhaniya chutney, or hari chutney, this zesty sauce is known for its bright green color and refreshing taste.
Fresh cilantro, mint, ginger, garlic, green chilies and lime get instantly transformed into a vibrant condiment that pairs well with Indian snacks like potato samosas, street foods and sandwiches.
If you love Indian condiments, sauces and spreads, don't forget to check out my green chili Thecha and Schezwan sauce recipes too.
Quick Look: Cilantro Mint Chutney
- 🔪 Prep time: 5 minutes, with herbs washed and ready.
- ⏲️ Cook time: No cooking required.
- 👪 Servings: 3.
- 📋 Main ingredients: Coriander, mint, green chilies, ginger, garlic, lime, cumin, and salt.
- ♨️ Cooking method: Wash and drain herbs → add ingredients to blender → blend with minimal chilled water → taste and serve.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Moong dal vadas, sandwiches, dahi chana chaat, wraps, and grilled foods.
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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.
- It takes a few simple ingredients and a blender jar. It's the easiest dip you can make- just like my jalapẽno honey mustard.
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, or use citrus salt for a deeper, citrusy flavor.
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.
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 Cilantro Mint 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 until smooth, pausing to scrape down the sides. Add chilled water a little at a time, only as needed to help the blades turn. Taste and adjust the lime and salt.
💭Top Tip
Keep the mixture cool and avoid prolonged blending. Use a little chilled water, or a small ice cube if your blender can handle it, and stop as soon as the chutney is smooth. This helps limit warming without making the chutney too watery.
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.
- For a milder chutney, start with fewer chilies and remove their seeds and pale inner ribs. Chili heat varies by variety, so do not judge it by size alone. I realized this when I made avocado chutney.
- 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 Cilantro Mint 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 like chicken malai tikka and Indian roasted cauliflower along with some of my ginger mango chutney.
Troubleshooting and FAQs
Blend in more coriander and mint, or stir some chutney into plain yogurt for a milder dip. Yogurt changes the flavor and makes the result creamy. Use less chili in the next batch.
The herbs may have held too much rinsing water, or too much water was added while blending. Drain the washed herbs well and add water gradually. A few roasted peanuts can thicken a batch, but they add a nut allergen.
Tender cilantro stems can be blended with the leaves. Discard tough stems and use mint leaves rather than thick mint stalks.
Cut herbs darken as they sit and are exposed to air. Keep the chutney cold in a tightly covered container, avoid overblending, and make small batches for the freshest color.
Refrigerate promptly in a clean, airtight container and use within 3–4 days. It tastes brightest when freshly made. Use a clean spoon each time and keep it chilled until serving.
For longer storage, freeze small portions and thaw only what you need in the refrigerator. The color and texture may change slightly; stir before serving.
More Easy Dips and Sauces
Looking for other recipes like this? Try these:
If you tried this cilantro mint 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!
Cilantro Mint 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
- Wash the herbs thoroughly, drain well, and use tender coriander stems but discard thick mint stalks.
- Blend briefly with minimal chilled water to avoid warming or thinning the chutney.
- Start with fewer chilies for a milder result; chili size alone does not tell you how hot it will be.
- Roasted peanuts can thicken the chutney but add a nut allergen.
- Refrigerate promptly in an airtight container and use within 3–4 days.
