Cilantro-mint Chutney

Simple, fresh, flavourful Cilantro-mint chutney is a delicious accompaniment to any Indian food. This irresistible mildly spicy chutney is very easy to make and takes no more than 10 minutes. This is also one of those recipes that every house has its own spin on it. Growing up my mom used to add sesame seeds and roasted Jeera powder in addition to the ingredients listed. She would also sometimes replace sugar with jaggery. Some versions of the chutney also add yogurt, coconut, thick sev, or tomatoes. 

This chutney is more than just a condiment on the side. Spread it on sandwiches and wraps, add it to your dips, use it for marinating veggies and meats, or use it as a salad dressing. It is a go-to no-fuss flavor booster that you will love!!  


Serves: 1 to 1-1/2 cups 


  • 2 bunch Cilantro
  • 1 bunch Mint
  • 1-1/2″ Ginger root
  • 4 cloves Garlic
  • 4-8 Thai chilies (adjust per your spice preference)
  • Juice of 1/2 Lemon
  • A handful of Peanuts, optional
  • 1 teaspoon Sugar, optional
  • Water
  • 1 tablespoon Salt


How To:

  • Remove the hard stalks of cilantro. I usually twist and remove the back part of the bunch.
  • For mint remove the leaves and discard the woody stalks.
  • Wash and combine all the ingredients cilantro, mint, ginger, garlic, chilies, peanuts, lemon juice, salt, sugar in the blender and blend together. Add a little water 1 tablespoon at a time to ease the blending as you want a thick consistency.


  • Use it immediately or freeze it for later use. It stays fresh in refrigerator or a week or two. You will, however, notice that the color changes a bit from vibrant to pale green when it sits longer in the refrigerator, which is normal.


Serving suggestion:

  • Dipping: Serve it alongside with Kebabs, samosas, vada, kachoris, bhajiya (fritters) or just along with the regular meal as a condiment.
  • Spread: Use it in making sandwiches, wraps, vada pav, pav pattice, spread it over plain dosa, or use it in making various chaats.
  • Salad dressing– Add some olive oil to a tablespoon of chutney whip it together and add to the greens.
  • Marinate: Mix 2 tablespoons or so of yogurt, 1 tablespoon chutney, 1 teaspoon garam masala, 1 teaspoon ginger-garlic paste, salt to taste. Mix and give it a taste, adjust the seasonings if needed. Marinate chicken, lamb, or seafood using this mix, refrigerate for at least 30 minutes or overnight before grilling.


  • Sugar: I add just a little sugar to bring everything together without making it sweet at all. If you want to make it sweeter feel free to add more. You can use jaggery or any other sugar option.
  • Freeze: This chutney freezes well, so I usually make a big batch and freeze it in small glass jars for later use. That way I can remove small jars and defrost in the refrigerator overnight or thaw it in a microwave. You can also freeze them in an ice tray and store it in Ziploc bag and use as many cubes you need.
  • Chilies– Use any chilies you have on hand. You can also deseed the chilies before using them to make it less spicy. I usually make the chutney spicier as freezing it reduces the spiciness.
  • Thickening: Add a little thick sev and blend it if the chutney becomes too runny.


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