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green chutney served in a bowl with mint and coriander leaves on the side
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4.80 from 5 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 minutes
Total Time 10 minutes
Servings 4
Calories 6kcal
Author bhavana

Equipment

Ingredients

Measuring cup used 1 cup = 250 ml

  • 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
  • 1 teaspoon sugar to taste, optional
  • 1 tablespoon lime/lemon juice
  • salt or black salt, (or 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, and two ice cubes.
    Blend with 2-3 tablespoons of cold water (or as needed) until you get a thick, smooth paste.
    step to blend the coriander mint chutney ingredients in a blender collage
  • Transfer to a bowl and serve with snacks or store in an airtight container in the refrigerator.
    green chutney served in a bowl with mint and coriander leaves on the side

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

Calories: 6kcal | Carbohydrates: 1g | Sodium: 92mg | Potassium: 10mg | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1.2mg | Calcium: 1mg | Iron: 0.1mg