Cilantro Mint Chutney (2024)

By Dassana Amit
Last Updated: May 8, 2023

Gluten Free, Vegan
4.60 from 27 votes • 46 Comments

This super easy and flavorful Cilantro Mint Chutney is a keeper recipe and made with handful of ingredients. Filled with fresh, herby and zesty flavors, it is a breeze to make this Mint Coriander Chutney. Use it as a dipping sauce with your favorite Indian snack or slather it on bread to make spicy sandwiches.

About Cilantro Mint Chutney

This spicy green colored chutney includes fresh mint, cilantro (coriander leaves), ginger and green chillies. A bit of earthy ground cumin and black salt rounds up the flavors. Don’t worry if you do not have black salt – simply use whatever edible salt you have on hand. Kosher salt, sea salt, pink salt – all work!

Optionally, you can add lemon juice as it preserves the green color of the chutney. This recipe comes from my mom and she would make it often as a dipping sauce with our after-school or evening snacks.

I always make some mint coriander chutney and keep it in my refrigerator. It keeps good for up to 2 to 3 days in the refrigerator.

Usually the chutney is used as a dipping sauce with Indian snacks like pakora, Samosa, Sandwich, Vada, Aloo Tikki. I also add this chutney in my favorite Mumbai chaat snacks like Sev Puri, Pani Puri andRagda Pattice. It is also used as a spread for sandwiches.

Whenever I plan to make any of these chaat recipes then I usually make this cilantro mint chutney one day earlier and my work is easier the next day.

It is a versatile chutney and can be used in many chaat recipes. You can also check this similarCoriander Chutney.

Step-by-Step Guide

How to make Cilantro Mint Chutney

1. Measure and keep all the ingredients ready for making the chutney.

Ensure that the main herbs – coriander and mint leaves are fresh. Don’t use the stem of mint as they can make the chutney bitter. Only use the leaves.

2. Rinse 1cup chopped coriander leaves (cilantro) and 1cup chopped mint leaves in the water in a colander or strainer 2 to 3 times. After rinsing, drain the water well.

I have used equal proportions of mint and cilantro, but even with 1.5 cups of cilantro and ½ cup of mint, the recipe works well. Ensure that the herbs are fresh and tender.

3. In a mixie or blender, add the rinsed coriander leaves and mint leaves.

4. Next add 1 to 2 chopped green chilies (about 1 teaspoon chopped chilies) and ½ inch chopped ginger.

Instead of the Indian green chillies, you can use Thai green chillies or serrano pepper. Thai green chillies can make the chutney very spicy, so I suggest to add ¼ to ½ teaspoon chopped of it.

5. Also add 1 teaspoon ground cumin powder (optional), 1 teaspoon lemon juice (optional) and black salt or any edible salt according to taste.

Lemon juice helps to retain the green color, but is optional. Feel free to omit it out if you do not like a tangy taste in the chutney.

6. Add 3 to 4 tablespoons of water or add as required to make a thick or medium-thick chutney.

If you plan to make this chutney as a sandwich spread, then make it thick. if serving with snacks as a dipping sauce, then make it medium-thick to medium consistency.

7. Grind or blend all the chutney ingredients into a smooth paste. For a thicker chutney, add less water.

8. Keep the mint coriander chutney in an airtight container in the refrigerator. The chutney stays good for 3 to 4 days in thefridge.

9. You can serve this cilantro mint chutney with Onion Pakoda, samosa, Potato Chips or French Fries or Potato Wedges or other snacks.

What to serve with Mint Coriander Chutney

In the Indian cuisine, chutneys are often used as dipping sauces with snacks or served as a side in an Indian meal.

Mint cilantro chutney is versatile enough to be eaten with a snack or served with an Indian meal.

I always make this chutney to go as a zesty fresh dipping sauce with Indian snacks of pakoda, aloo tikki, sabudana vada, samosa, kachori, dhokla etc.

This chutney can also be used as a spread for sandwiches. Sometimes I add it to make various chaat snacks that are popular in India. You can use this chutney to make chaat snacks like bhel puri, sev puri, ragda pattice, dahi puri etc.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Cilantro Mint Chutney post from the archives (June 2010) has been republished and updated on 13 September 2021.