Name: Coriander Mint Chutney Recipe (Indian Green Chutney)
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups coriander leaves (cilantro); 1 cup pudina leaves (mint); 2-3 green chilies; 2-3 cloves garlic ( (optional)); 1/2 inch ginger; 1 teaspoon roasted jeera (cumin) powder; 1 teaspoon sugar (to taste, optional); 1 tablespoon lime juice; salt (or black salt, to taste); 1/4 cup water ( for grinding or add as required)

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Green Chutney (Coriander-Mint Chutney) is a quick, easy chutney that can be added for Indian chats snacks for bhel puri, sev puri, samosa, ragda patties, and as a spread for sandwiches, etc.

You can also use green chutney for

How to Make Green Chutney

Blend all the ingredients with little water until you get a bright green chutney.

step to blend the coriander mint chutney ingredients in a blender collage

Can you freeze Coriander Mint Chutney?

Yes, this chutney freezes very well. When I have lots of fresh coriander and mint at my home, I make a large batch of this chutney and freeze them in ice cube trays. The next day I take out frozen chutney cubes and put them into a ziplock bag.

These come in handy when you have sudden guests at home or have pani puri cravings.

You can either thaw by keeping frozen cubes in the refrigerator overnight or using a ‘frozen vegetable’ setting in your microwave.

Tips & Variations

Lemon juice can be added before or after blending it helps to restore the green color of the chutney.
Remove the woody part of the coriander and pudina stems as they give a bitter taste to the chutney.
Wash the greens very well twice to remove mud or dirt.
You can reduce chilies when making for kids.
This chutney freezes very well.

More Appetizer Ideas

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green chutney served in a bowl with mint and coriander leaves on the side

Coriander Mint Chutney Recipe (Indian Green Chutney)

bhavana

A quick, easy chutney that can be added for Indian chats snacks for bhel puri, sev puri, samosa, ragda patties and as a spread for sandwiches, etc.

4.67 from 3 votes

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Servings:

Calories : 6

Course: Side Dish

Cuisine: Indian

Diet: Gluten-Free, Keto, Low Carb, Vegetarian

Method: No-Cook

Prep Time : 10 minutes

Total Time : 10 minutes

Ingredients

Measuring cup used 1 cup = 250 ml

2 cups coriander leaves (cilantro)
1 cup pudina leaves (mint)
2-3 green chilies
2-3 cloves garlic (optional)
½ inch ginger
1 teaspoon roasted jeera (cumin) powder
1 teaspoon sugar to taste, optional
1 tablespoon lime juice
salt or black salt, to taste
¼ cup water for grinding or add as required

Instructions

Blend all the ingredients together with little water until you get a bright green chutney.

Notes

Tips & Variations:

Lemon juice can be added before or after blending it helps to restore green color of the chutney.
Remove the woody part of the coriander and pudina stems as they give a bitter taste to the chutney.
Wash the greens very well twice to remove mud or dirt.
You can reduce chillies when making for kids.
This chutney freezes very well.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 6kcalCarbohydrates: 1gSodium: 92mgPotassium: 10mgSugar: 1gVitamin A: 135IUVitamin C: 1.2mgCalcium: 1mgIron: 0.1mg

Keyword green chutney, mint coriander chutney, mint coriander chutney for sandwich

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