Cilantro Mint Chutney or Mint Coriander Chutney is spicy, minty, slightly tangy, creamy, spreadable, nutty, and straightforward. It is flavorful, healthy, vegan, and gluten-free!
Cilantro Mint Chutney is one of the famous Indian condiments and can be served with any chaat recipe, appetizer, or snack. The recipe requires a few ingredients and comes together quickly.
About Cilantro Mint Chutney
Chutney is a spicy or savory condiment that originated in India. Cilantro Mint Chutney is gluten-free, healthy, vegan, flavorful, and served with many Indian dishes like chaat recipes, appetizers, snacks, and sandwiches.
This Mint Coriander Chutney recipe is my mom’s recipe, and I love it so much. I have tried various other versions of this chutney but always come back to my mom’s recipe. It is spicy, minty, refreshing, semi-thick, creamy, spreadable, and multi-purpose.
This chutney is not only limited to chaat but is excellent as a dipping sauce for various snacks and appetizers. It is great for sandwiches or simply spread on Paratha or Thepla; roll it and enjoy! I also love to apply it on Khakhra. Or, spread it on a slice of bread, and a quick snack is ready in no time.
I have used cashews to make this chutney. Cashews make it creamy, thick, and spreadable and add nutritional value. However, you can skip cashews or replace them with raw peanuts.
Texture: It is semi-thick, smooth, and spreadable. Adding cashews helps to combine all the ingredients and makes it rich and creamy.
Flavors: The Cilantro Mint Chutney is spicy, earthy from full of coriander flavors, refreshing with mint leaves, slightly tangy, and nutty with the addition of cashews.
Ease of Making: Super easy and quick! It is no-cook chutney; all we need is a good quality blender or grinder. Add all the ingredients to the blender and blend them into a smooth paste, and the chutney is ready.
Why You Will Love This Chutney
- It is Incredibly Easy To Make
- Only A Few Ingredients are Required
- This Chutney is a Perfect Indian Dip For Many Snacks
- It is Spicy, Minty, And has The Creaminess of The Cashews
- The Recipe Can Be Customized According To Your Taste Preference
Ingredients
- Coriander Leaves: Use fresh coriander leaves to make chutney, and rinse them thoroughly to remove the dirt. You can use tender coriander stems with leaves, but do not add hard stems. They will make the chutney bitter.
- Mint Leaves: Use fresh mint leaves for the best taste and freshness. For a strong mint flavor, you can add more mint leaves or add less for a mild flavor. Do not use the stems of the mint leaves.
- Cashews: Cashews provide texture to the chutney and make it spreadable. It also makes the chutney creamy, rich, and nutty. Instead of cashews, you can add raw or roasted peanuts, Dalia Dal (roasted split gram), or coconut. However, you can skip the nuts and make the chutney with only coriander, mint, and spices.
- Green Chilis: This chutney is supposed to be spicy, but add as many or fewer green chilis as you prefer.
- Ginger: It adds a strong and earthy flavor to the chutney. However, you can skip ginger if you want.
- Salt: I have added the regular salt, but you can add sea salt or replace half of the salt with black salt for more flavor.
- Sugar: Adding a little sugar enhances the flavors of the chutney. Instead of sugar, you can also add honey, jaggery, or jaggery powder.
- Lemon Juice: It elevates the taste of the chutney and retains the color. Add lemon juice, less or more, to your taste.
- Water: We need to add water to combine everything nicely into a smooth paste. But add water gradually as needed. The chutney should not be very thin or runny. If it comes out very thick, we can always add water later to ensure the right consistency. But in the beginning, adding too much water will make the chutney very thin and dilute all the flavors. Also, use cold water or add one or two ice cubes to get the bright chutney color.
How To Make Mint Coriander Chutney
- Remove the hard stems from the coriander and mint leaves.
- Wash them thoroughly and roughly chop them.
- Add all the ingredients to the blender or grinder jar.
- Blend everything into a smooth paste.
- You might have to stop a couple of times and stir the ingredients.
- If everything is not coming together, add a little bit more water.
- However, add water carefully, as the chutney should not be very thin or runny.
- Now the chutney is ready, serve it right away or refrigerate it.
Serving Suggestions
- Cilantro Mint Chutney is versatile and can be served with Indian meals or with various snacks and appetizers.
- It is great as a dipping sauce for Samosa, Kachori, Dhokla, Vada, Pakoda, etc.
- Mint Coriander Chutney is perfect for popular chaat dishes, such as Dahi Puri, Sev Puri, Papdi Chaat, or Ragda Pattice.
- You can also use it as a spread for sandwiches.
Storing Suggestions
- Refrigerator: Keep the chutney in an air-tight container and refrigerate it for up to 3 days.
- Freezer: Cilantro Mint Chutney freezes well for a longer period of time. So freeze it in a freezer-safe container for up to 3 months.
- The Best Way To Freeze: The other best idea to freeze the chutney is to use an ice cube tray. Divide the chutney into an ice cube tray, and place it in the freezer. Once the chutney cubes are frozen, pop them out, and put them in the freezer-safe container or bag. Then place them back in the freezer and defrost the chutney cube one at a time or as many as you want.
Variations
Cumin Seeds: Add one teaspoon of cumin seeds if you prefer. Or add roasted cumin seeds for more flavor.
Black Salt: Replace half of the salt with black salt for a more earthy flavor.
Chaat Masala: You can add some chaat masala to add more flavors.
Amchur Powder (Dried Mango Powder): Instead of lemon juice, add amchur powder for tanginess.
Helpful Tips
- Coriander Stems: You can use tender coriander stems with leaves to make chutney. But do not use hard stems, as they will make the chutney bitter.
- Mint: Do not use the stems of mint leaves, as they will make the chutney bitter.
- Cashews: Adding cashews provides the texture to the chutney, making it creamy and easily spreadable. Instead of cashews, you can use peanuts, Dalia Dal (roasted split gram), or coconut.
- Green Chilis: Add the green chilis fewer or more as per your spiciness preference.
- Consistency: The chutney should not be very thin or runny, so initially, add little water and then add water gradually as needed. Adding too much water will dilute the flavors of the chutney.
More Chutney Recipes
You May Like More Accompaniments
- Fruit Raita / Healthy Mixed Fruit Raita
- Boondi Raita (Quick and Easy)
- Chickpea Salsa (Easy, Fresh, Delicious)
- Cucumber Raita (Easy and Healthy)
- Avocado Salsa (No Onion) / Avocado and Coriander Salsa
Recipe Card
Cilantro Mint Chutney / Mint Coriander Chutney
Ingredients
- 2 cups coriander leaves (cilantro)
- 1 cup mint leaves
- 2 tablespoon raw cashews or raw peanuts
- 2 green chilis or to taste (roughly chopped)
- ½- inch ginger peeled and chopped
- Salt to taste
- ½ teaspoon sugar
- 1 tablespoon lemon juice
- ¼ cup cold water or as required for blending
Instructions
- Remove the hard stems from the coriander and mint leaves. Wash them thoroughly and roughly chop them.
- Add all the ingredients to the blender or grinder jar. Blend everything into a smooth paste. You might have to stop a couple of times and stir the ingredients.
- If everything is not coming together, add a little bit more water. However, add water carefully, as the chutney should not be very thin or runny.
- Now the chutney is ready, serve it right away or refrigerate it.
Serving Suggestions
- Cilantro Mint Chutney is versatile and can be served with Indian meals or with various snacks and appetizers.
- It is great as a dipping sauce for Samosa, Kachori, Dhokla, Vada, Pakoda, etc.
- Mint Coriander Chutney is perfect for popular chaat dishes, such as Dahi Puri, Sev Puri, Papdi Chaat, or Ragda Pattice.
- You can also use it as a spread for sandwiches.
Storing Suggestions
- Refrigerator: Keep the chutney in an air-tight container and refrigerate it for up to 3 days.
- Freezer: Cilantro Mint Chutney freezes well for a longer period. So freeze it in a freezer-safe container for up to 3 months.
- The Best Way To Freeze: The other best idea to freeze the chutney is to use an ice cube tray. Divide the chutney into an ice cube tray, and place it in the freezer. Once the chutney cubes are frozen, pop them out, and put them in the freezer-safe container or bag. Then place them back in the freezer and defrost the chutney cube one at a time or as many as you want.
Notes
- Coriander Stems: You can use tender coriander stems with leaves to make chutney. But do not use hard stems, as they will make the chutney bitter.
- Mint: Do not use the stems of mint leaves, as they will make the chutney bitter.
- Cashews: Adding cashews provides the texture to the chutney, making it creamy and easily spreadable. Instead of cashews, you can use peanuts, Dalia Dal (roasted split gram), or coconut.
- Green Chilis: Add the green chilis fewer or more as per your spiciness preference.
- Consistency: The chutney should not be very thin or runny, so initially, add little water and then add water gradually as needed. Adding too much water will dilute the flavors of the chutney.
Nutrition (Approximate Values)
Thanks for coming! Let me know what you think.