I can’t get over how this green mint cilantro chutney turns samosas, chaat, kebabs and sandwiches into a punchy, refreshing flavor explosion that keeps me reaching for more.

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I’m obsessed with Mint Cilantro Chutney because it slaps fresh herbiness and sharp heat into everything I eat. Bright cilantro and cheeky green chilies team up to punch through fried, greasy, or bland bites, leaving a bright, tangy wake that makes my taste buds sit up.

I love the way that green hits first, clean, herb-forward, then a flash of chili that lingers in the corners of my mouth. And it’s not just a dip; it’s attitude for samosas, kebabs, chaats, and sandwiches.

Portable flavor. Tiny jar, massive personality.

I spoon it from the jar more nights than I’ll admit.

Ingredients

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Fresh cilantro: bright, herbaceous zip that makes the chutney feel alive.
Fresh mint: cool, refreshing lift that keeps it from tasting heavy.
Green chilies: spicy kick, you’ll feel it on the back of your throat.
Fresh ginger: sharp, zippy heat and a little peppery zing.
Garlic: punchy depth, optional but it really wakes things up.
Fresh lemon or lime juice: tangy brightness that ties everything together.
Cold water: thins it out so it’s spoonable and not paste-like.
Roasted cumin powder: warm, toasty note that adds subtle earthiness.
Chaat masala or black salt: tangy, slightly funky saltiness, totally optional.
Sugar or honey: balances the tartness, just a tiny hit of sweetness.
Fine salt: brings out all the flavors, adjust so it sings.
Plain yogurt: creamy softness, makes it mellow and kid-friendly.

Ingredient Quantities

1 cup fresh cilantro leaves, packed (about 30 g)

1 cup fresh mint leaves, packed (about 30 g)

1 to 2 green chilies, chopped (adjust for heat)

1 inch piece fresh ginger, peeled and chopped

1 small garlic clove, optional

2 tablespoons fresh lemon juice or 1 small lime juice

2 to 3 tablespoons cold water (to blend, more if needed)

1/2 teaspoon roasted cumin powder

1/2 teaspoon chaat masala or pinch of ground black salt, optional

1/4 to 1/2 teaspoon granulated sugar or honey, optional to balance tartness

3/4 to 1 teaspoon fine salt, adjust to taste

1 to 2 tablespoons plain yogurt or thick curd, optional for creaminess

How to Make this

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1. Rinse cilantro and mint well to remove grit, shake off excess water and roughly chop, removing any very thick stems that can taste woody.

2. Rough chop 1 to 2 green chilies (seeds in or out depending on heat), peel and chop 1 inch ginger and the optional small garlic clove.

3. Put cilantro, mint, chilies, ginger and garlic into a blender or food processor. Add 2 tablespoons fresh lemon juice (or juice of a small lime), 2 tablespoons cold water to start, and 1 to 2 tablespoons plain yogurt if you want a creamier chutney.

4. Add 1/2 teaspoon roasted cumin powder, 1/2 teaspoon chaat masala or a pinch of black salt if using, 1/4 to 1/2 teaspoon sugar or honey if you like it slightly sweet, and 3/4 to 1 teaspoon fine salt.

5. Pulse the blender in short bursts until the herbs break down, then blend continuously until you get a smooth but slightly textured paste. Add more cold water, a teaspoon at a time, if needed to reach desired consistency.

6. Taste and adjust: more lemon juice for tang, more salt for brightness, more sugar if too tart, or an extra green chili if you want more heat.

7. If you want an ultra smooth chutney, pass it through a fine sieve with the back of a spoon, but this step is optional.

8. Transfer chutney to a clean jar, cover tightly and refrigerate. It keeps 2 to 3 days in the fridge, or freeze in ice cube trays for longer storage.

9. Serve chilled with samosas, chaat, kebabs, sandwiches or use as a spread or marinade. A small drizzle of oil on top before sealing helps preserve the fresh green color.

10. Quick tips: use cold ingredients and work quickly to keep the chutney bright green; adjust chilies and sugar to your taste; roasted cumin gives a warm, rounded flavor so don’t skip it.

Equipment Needed

1. Blender or food processor (for pulsing and smoothing the chutney)
2. Chef’s knife (for chopping cilantro, mint, chilies, ginger and garlic)
3. Cutting board
4. Measuring spoons (for cumin, chaat masala, salt, sugar)
5. Tablespoon and teaspoon (for lemon juice, yogurt and water)
6. Fine mesh sieve (optional, if you want an ultra smooth chutney)
7. Rubber spatula or spoon (to scrape the blender and transfer chutney)
8. Clean jar with tight-fitting lid (for storing in the fridge)
9. Ice cube tray (optional, for freezing single-serve portions)

FAQ

Q: How long will this chutney keep in the fridge? A: Stored in an airtight container it stays bright and tasty for 3 to 4 days. After that it slowly loses color and turns bitter, so try to use it up fast.

Q: Can I freeze the chutney? A: Yes. Freeze in ice cube trays, then transfer cubes to a zip bag. Cubes thaw in minutes and are great for marinades or sauces. Freeze up to 3 months for best flavor.

Q: My chutney turned bitter, what went wrong? A: Bitterness happens when herbs are overblended or sit too long. Also older mint or cilantro can be bitter. Try adding a pinch of sugar or a splash more lemon to balance it.

Q: No blender or food processor, can I make it by hand? A: You can finely chop everything and pound in a mortar and pestle. It takes more elbow grease and gives a chunkier, rustic chutney, but its still very good.

Q: I dont want it too spicy, how much chili should I use? A: Start with one small green chili, remove the seeds, and taste. You can always add more. If you overshoot, add a little yogurt or sugar to cool it down.

Q: Can I skip the yogurt and garlic? A: Yes. Both are optional. Yogurt gives creaminess and softens the punch, garlic adds depth. Without them the chutney will be brighter and sharper, which lots of people prefer.

Mint Cilantro Chutney (Indian Green Chutney) Recipe Substitutions and Variations

Cilantro: flat leaf parsley (use extra lemon), a mix of parsley and dill, or baby spinach for color if you hate cilantro’s taste
Mint: basil for a sweet twist, tarragon or fresh oregano in small amounts, or a few arugula leaves to keep green freshness
Green chilies: jalapeño (remove seeds to tame heat), serrano for more kick, or 1/4 to 1/2 teaspoon red pepper flakes if you have none fresh
Yogurt/curd: sour cream for tang and creaminess, mayonnaise in a pinch, or a dairy free yogurt for vegan option

Pro Tips

1) Keep everything very cold and blend in short bursts. Cold herbs stay bright green and short pulses stop the paste from heating up and turning dull. If the blender warms, stop and chill for a few minutes.

2) Toast and cool cumin seeds first, then grind them fine. Freshly roasted cumin adds a nutty warmth you can really taste, and it makes the chutney feel deeper than store bought powders.

3) Balance is key: if it tastes flat, add a tiny pinch more salt and a squeeze more lemon. If it’s too sharp, a little yogurt or a teaspoon of honey smooths and rounds the flavors without making it sweet.

4) For longer storage freeze in ice cube trays portioned for single servings. Pop cubes into a zip bag and use straight from the freezer to dress sandwiches or samosas without thawing the whole batch.

Mint Cilantro Chutney (Indian Green Chutney) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I can't get over how this green mint cilantro chutney turns samosas, chaat, kebabs and sandwiches into a punchy, refreshing flavor explosion that keeps me reaching for more.

Servings

servings

Calories

kcal

Equipment: 1. Blender or food processor (for pulsing and smoothing the chutney)
2. Chef’s knife (for chopping cilantro, mint, chilies, ginger and garlic)
3. Cutting board
4. Measuring spoons (for cumin, chaat masala, salt, sugar)
5. Tablespoon and teaspoon (for lemon juice, yogurt and water)
6. Fine mesh sieve (optional, if you want an ultra smooth chutney)
7. Rubber spatula or spoon (to scrape the blender and transfer chutney)
8. Clean jar with tight-fitting lid (for storing in the fridge)
9. Ice cube tray (optional, for freezing single-serve portions)

Ingredients

1 cup fresh cilantro leaves, packed (about 30 g)
1 cup fresh mint leaves, packed (about 30 g)
1 to 2 green chilies, chopped (adjust for heat)
1 inch piece fresh ginger, peeled and chopped
1 small garlic clove, optional
2 tablespoons fresh lemon juice or 1 small lime juice
2 to 3 tablespoons cold water (to blend, more if needed)
1/2 teaspoon roasted cumin powder
1/2 teaspoon chaat masala or pinch of ground black salt, optional
1/4 to 1/2 teaspoon granulated sugar or honey, optional to balance tartness
3/4 to 1 teaspoon fine salt, adjust to taste
1 to 2 tablespoons plain yogurt or thick curd, optional for creaminess

Directions

Rinse cilantro and mint well to remove grit, shake off excess water and roughly chop, removing any very thick stems that can taste woody.
Rough chop 1 to 2 green chilies (seeds in or out depending on heat), peel and chop 1 inch ginger and the optional small garlic clove.
Put cilantro, mint, chilies, ginger and garlic into a blender or food processor. Add 2 tablespoons fresh lemon juice (or juice of a small lime), 2 tablespoons cold water to start, and 1 to 2 tablespoons plain yogurt if you want a creamier chutney.
Add 1/2 teaspoon roasted cumin powder, 1/2 teaspoon chaat masala or a pinch of black salt if using, 1/4 to 1/2 teaspoon sugar or honey if you like it slightly sweet, and 3/4 to 1 teaspoon fine salt.
Pulse the blender in short bursts until the herbs break down, then blend continuously until you get a smooth but slightly textured paste. Add more cold water, a teaspoon at a time, if needed to reach desired consistency.
Taste and adjust: more lemon juice for tang, more salt for brightness, more sugar if too tart, or an extra green chili if you want more heat.
If you want an ultra smooth chutney, pass it through a fine sieve with the back of a spoon, but this step is optional.
Transfer chutney to a clean jar, cover tightly and refrigerate. It keeps 2 to 3 days in the fridge, or freeze in ice cube trays for longer storage.
Serve chilled with samosas, chaat, kebabs, sandwiches or use as a spread or marinade. A small drizzle of oil on top before sealing helps preserve the fresh green color.
Quick tips: use cold ingredients and work quickly to keep the chutney bright green; adjust chilies and sugar to your taste; roasted cumin gives a warm, rounded flavor so don’t skip it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.