Coriander Mint Chutney Recipe (Indian Green Chutney)

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

4.84 from 6 votes

Coriander Mint Chutney Recipe (Indian Green Chutney)

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

Course Side Dish

Cuisine Indian

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

Diet Gluten-Free, Keto, Low Carb, Vegetarian

Method No-Cook

Prep Time 10

Total Time 10

Servings

Calories 6kcal

Author bhavana

Equipment

Blender

Ingredients

2 cups coriander leaves (cilantro) (tightly packed)
1 cup pudina leaves (mint) (tightly packed)
2-3 green chilies (adjust according to your taste)
2-3 cloves garlic (optional)
½ inch ginger (roughly chopped)
1 teaspoon roasted jeera (cumin) powder
½ teaspoon sugar to taste, optional
1 tablespoon lemon juice
salt (or black salt), to taste
2-3 tablespoons water for grinding or add as required
1-2 ice cubes

Instructions

Firstly wash the coriander and mint leaves 2-3 times under water until it's clean.
In a blender jar, add coriander leaves, mint leaves, green chilies, ginger, garlic, roasted jeera powder, lime juice, black salt, sugar (optional) and two ice cubes.
Blend with 2-3 tablespoons of cold water (or as needed) until you get a thick, smooth paste.
Transfer to a bowl and serve with snacks or store in an airtight container in the refrigerator.

Video

Notes

Tips to Keep the Chutney Green

Here are a few tips for retaining the green color of the chutney.

Avoid Oxidation: Green Chutney turns black when exposed to air for a longer duration due to oxidation. So refrigerate or freeze this chutney to stop the oxidation.
Avoid over blending: Do not grind the chutney too long in the electric blender, as the heat can cause the chutney to turn black.
Add Ice Cubes: Adding 1-2 ice cubes while blending will prevent the heat generated from the blender from turning the green chutney black.
Add Lemon Juice: Add Lemon juice before or after blending the chutney to maintain its vibrant green color.
Ratio: The ratio of mint leaves to coriander leaves should be correct. I always use 1 part of mint for 2 parts of coriander leaves.

Variations

Yogurt: Many restaurants serve mint coriander chutney with yogurt (also known as Yogurt Chutney) as a dip with Indian appetizers. Simply whisk ½ cup of plain thick yogurt with green chutney. If you are vegan, replace it with vegan yogurt.
Coconut: Add freshly grated coconut to this green chutney to serve with South Indian breakfast like idli, dosa, or vada.
Roasted Peanuts - If your cilantro mint chutney is thin or watery, you can thicken it by adding roasted peanuts while blending.
Raw Mangoes: You can add a few slices of mangoes if they are in season for a tangy green chutney recipe. You can reduce the quantity of lime juice.
Green Chilies: You can increase or reduce chilies according to your preference.

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

Nutrition