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Cilantro Mint Chutney / Mint Coriander Chutney

By Jigna
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!
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Prep Time 15 minutes
Total Time 15 minutes
Cuisine Indian
Course Condiments
Diet Gluten-Free, Vegan, Vegetarian
Servings 6

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

  1. 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.
  2. Mint: Do not use the stems of mint leaves, as they will make the chutney bitter.
  3. 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.
  4. Green Chilis: Add the green chilis fewer or more as per your spiciness preference.
  5. 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)

Calories : 31kcalCarbohydrates : 4gProtein : 1gFat : 2gSaturated Fat : 0.3gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 1gSodium : 55mgPotassium : 97mgFiber : 1gSugar : 1gVitamin A : 679IUVitamin C : 7mgCalcium : 23mgIron : 1mg
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