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If you’re looking for a tangy and delicious chutney to punch up the flavor of your next meal, this herbaceous — and colorful — cilantro-mint chutney recipe will do just that. Made with fresh herbs and spices, this chutney is both refreshing and zestful.
Table of Contents
Why You’ll Love This Delicious Chutney!
Simple to make!
To make the chutney, you’ll need a handful of ingredients, including cilantro, mint, garlic, ginger, green chilies, lime juice, salt, and sugar. Blend all of the ingredients in a food processor or blender until the mixture is smooth and creamy.
Healthy too!
Not only is this chutney delicious, but it’s also quite healthy. Cilantro and mint are both rich in antioxidants and vitamins, while ginger and garlic are known for their anti-inflammatory properties. So you’ll not only be adding flavor to your meals, but you’ll also be getting more nutrients and health benefits.
What is Cilantro Mint Chutney?
Cilantro mint chutney is a total flavor bomb that will make your taste buds dance with joy! This condiment is an all-star player in the world of Indian and South Asian cuisine, and it’s not hard to see why. With fresh cilantro, mint, Serrano peppers, garlic, ginger, lemon or lime juice, and a dash of salt, it packs a punch of bright green color, zesty tang, and just the right amount of spice. You can dip it, spread it, or slather it on your favorite dishes, like samosas, pakoras, tandoori chicken, or anything else that needs a little kick. With the perfect blend of cilantro and mint, it’s the ultimate duo that will bring a refreshing and unique flavor to any dish.
Notes On Ingredients & Substitutions
Please check out the recipe card for a full list of ingredients and specific measurements.
Cilantro
Cilantro, also known as coriander, is a bright green herb that has a distinctive, citrusy flavor that can add a punch of zest to any dish.
Mint
Mint is a versatile aromatic herb with a fresh and cooling flavor.
Garlic
Raw garlic has a distinctive and strong flavor that is somewhat pungent and can even have a slightly spicy edge. Avoid overdoing it if you have a sensitive stomach.
Ginger
Fresh ginger has a warm, pungent, and slightly sweet taste, with a distinct and refreshing aroma. It brings a spicy kick and a subtle hint of citrus to a dish.
Serrano Peppers
Serrano peppers have a bright, fresh, and slightly sweet taste, with a crisp and clean flavor. They are slightly hotter and more intense than the well-known jalapeno pepper.
Lemon juice
Fresh lime juice adds a tart, tangy, and acidic taste to the chutney.
Salt
Essential to any recipe, a good sea salt adds flavor, balance, and depth to a dish. It enhances all of the ingredients in a recipe all while helping to balance out the sweetness, bitterness, and acidity.
Honey
Honey brings a floral and slightly fruity flavor to this recipe. It adds sweetness as well as depth to the cilantro mint chutney.
Yogurt
Yogurt adds a creamy and tangy element all while balancing out the heat.
How to Make
To prepare the chutney, simply combine all the ingredients in a blender or food processor and blend until you achieve a smooth and creamy consistency. Give it a taste and adjust the salt and lemon according to your liking. Once you’re happy with the flavor, transfer the chutney to a container and store it in the fridge until you’re ready to serve. The chutney will keep for up to a couple of days in the refrigerator, so you can enjoy it as a dip, spread, or marinade for a few more meals. Easy peasy!
Choosing Fresh Herbs
Fresh herbs should have a bright and vibrant color. For example, cilantro should have bright green leaves and stems, while parsley should be a deep green color. If the herbs look dull or yellowed, it may indicate that they are not as fresh.
check for freshness
Check the herbs to make sure they are not wilted, slimy, or moldy. The leaves should be firm, and the stems should not be dried out or brittle.
Give the herbs a sniff
Make sure they have a strong, fresh aroma. For example, basil should have a strong and sweet smell, while thyme should have a fragrant and earthy scent.
Check the expiration date
Look at the expiration date on the package or the label of the herbs to ensure they are fresh and have not been sitting on the shelf for too long.
consider organic
If you prefer organic herbs, look for certified organic options to ensure they are free of pesticides and other harmful chemicals.
Choosing whole herbs
Whenever possible, choose whole herbs instead of pre-chopped or pre-packaged herbs. This will ensure the herbs are fresh and have not been sitting on the shelf for too long.
Top Tip
Keeping your chutney bright green
The herbaceous chutney can turn black when left out in the air for awhile because of oxidation. To stop this from happening, you can store the chutney in a container that keeps air out. Also, adding 1-2 ice cubes to the chutney while blending can help control the heat made by the blender and lower the chance of oxidation.
Variations
make it vegan
Add a nut-based yogurt, or another non-dairy yogurt, to make this vegan! My favorite is Kite Hill Plain Almond Yogurt.
Pin this now to find it later
Pin ItMake Ahead & Storing
The cilantro is the iffy element and can start to turn dark green and black from oxidation and response to heat from blending. If making ahead, save chopping the cilantro for the day of, prepping all other ingredients ahead of time. If storing, this works well for a few days, at best. As always, fresh is best!
Serving Suggestions
Cilantro mint chutney is so versatile and can be used in many ways.
Dip
Serve it with samosas, pakoras, kebabs, chips or vegetable sticks.
Spread
Use it as a spread on sandwiches, wraps or burgers for an extra burst of flavor.
Marinade
Use it as a marinade for fish or vegetables before grilling or roasting.
Sauce
Use it as a sauce to add some zing to curries or rice dishes.
Salad Dressing
Dilute it with some yogurt or lime juice and use it as a salad dressing.
Topping
Drizzle it over your favorite dishes like pizza, tacos, or scrambled eggs for an extra layer of flavor.
Frequently Asked Questions
Well, it’s possible to make green chutney that tastes bitter by accident when you’re making it. This could happen if the chutney is blended for a long time in a food processor. This is because the oil in the coriander leaves can go rancid if they are processed too much, giving the chutney a slightly bitter taste.
Green Chutney can turn black when left out in the air for a long time because of oxidation. To stop this from happening, you can store the chutney in a container that keeps air out. Also, adding 1-2 ice cubes to the chutney while blending can help control the heat made by the blender and lower the chance of oxidation.
Cilantro Mint Chutney
Equipment
- Immersion Blender or Food Processor
- Cutting board
- Sharp knife
- Airtight Container
Ingredients
- 1 bunch Cilantro — remove the bottom stems
- 1 c. Mint Leaves
- 2 cloves Garlic — peeled and ends removed
- 1 in. Ginger — peeled and cut into coins
- 1 Serrano Pepper — stem removed and chopped
- 2 Lemons — (or 3 tbsp fresh lemon juice)
- 1 tsp. Sea Salt
- 1 tsp. Honey or Agave Syrup — see notes for vegan
- ½ c. Yogurt — see notes for vegan
Save this recipe!
Instructions
- Combine all the ingredients in a blender or food processor and blend until you achieve a smooth and creamy consistency.
- Taste and adjust the salt and lemon according to your liking.
- Transfer the chutney to an airtight container and store it in the fridge until you’re ready to serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
