Easy Cilantro Mint Chutney

This bright green color, tasty, and quick cilantro mint chutney recipe only requires a few ingredients. Easy to make and packs with fresh, herby, and zesty flavor. Dip your favorite Indian snack, like samosas, pakoras, etc., or make spicy sandwiches.

Cilantro mint chutney in a white bowl with a spoon.

What Is Cilantro Mint Chutney?

Mint cilantro chutney is very popular among South Asian cuisines, mainly Indian, Pakistani, Bengali, etc. They usually serve it as an accompaniment for snacks and side dishes. Something to dip in your finger foods to get extra flavor.

Green coriander and mint chutney in a white bowl with spoon over it.

This herb-based dip complements almost everything perfectly. The cool and pleasant flavor of mint, the fresh aroma of green coriander leaves, and the spicy taste of green chilies and garlic are outstanding.

Making this homemade mint chutney is a breeze and will take little time or energy. This recipe does not require any cooking steps. Just put everything together, and you are done!

Originating in India, chutney has achieved global popularity, and you can now find it in various other cuisines. It can be hot, savory, or sweet because people can make it in many different ways. The word “chutney” comes from the East Indian word “chatni,” which means “strongly spiced.” 

Chutney is a traditional Indian condiment or spiced sauce made with any vegetable or fruit with aromatics, herbs, and spices. It adds a rich flavor to many recipes when used as a spread over aloo paratha and keema paratha. Or as a dipping sauce for chicken pakora, onion bhaji, aloo pakoras, or vegetable pakoras

It can have a consistency and texture similar to a thick sauce or dip (salsa verde). It can also be exceedingly coarse or smooth. People usually eat it with other foods, which balances different kinds of food or brings out a particular flavor.

Of all the variety of chutney among the cuisine, mint cilantro chutney is one of the most served. It is like a must-have dipping sauce whenever you go to Indian/ Pakistani restaurants or have an Indian/ Pakistani food spread at gatherings. 

This spicy-tangy dip sauce goes well with grilled foods such as tandoori chicken, chicken seekh kebabs or minced chicken kebabs.

Why You’ll Love This Recipe?

  • It’s quick and straightforward! It takes less than five minutes to prepare using a food processor or blender.
  • It tastes fantastic! The flavor of fresh mint is evident in the zesty, bright, and fresh chutney, which is also somewhat peppery and sweet. Mint, cilantro, ginger, green chilies, garlic, lemon juice, and your choice of yogurt (or coconut yogurt) add a touch of sweetness to this green chutney.
  • Nutritious: It tastes great, has few calories, is gluten-free, and is oil-free!
  • Versatile: You can use it in a million different ways!
  • Meal Prep: You can make the chutney in bulk on the weekend and store it for later use during the weekdays by freezing it. Because It is freezer-friendly and will last for a few months.
  • Mouthwatering: You’ll be licking your fingers nonstop because this dip tastes delicious, spicy, tangy, and delightful.
A bowl of cilantro mint chutney with a spoon next to it.


This mint chutney is a beautiful Indian condiment you can make in various ways. However, I made it with the following ingredients you can find in any season, which tastes just like traditional chutney! For a complete list of ingredients with exact quantities and detailed prep and cooking instructions, please see the recipe card at the end of this post.

  • Fresh cilantro or coriander: It gives this chutney a fresh, citrus, and tart flavor.
  • Mint leaves: Fresh mint leaves are essential in this Indian chutney as they impart a vibrant, refreshing taste.
  • Green chilies: The chilies are a crucial component that adds flavor. Add a bit of spice to your chutney with fresh Thai chilies.
  • Garlic: It adds a burst of flavorful punch.
  • Salt: Add salt to this chutney for a balanced flavor.
  • Lemon juice: A delightful brightness is added by using fresh lemon or lime juice!
  • Natural yogurt: Full-fat whole milk, sheep’s milk, or Greek yogurt gives this chutney a slight cooling effect. You can use vegan yogurt or omit it entirely.


  • Food chopper or blender: You will need to use a high-quality food processor or blender to get a great, smooth coriander mint chutney.
  • Kitchen knife: Use a sharp knife for chopping.
  • Small bowl: For serving.

How To Make Cilantro Mint Chutney?

Prepare this vibrant cilantro-mint chutney by roughly chopping the cilantro, mint, and green chilies. The fragrant mixture found its way into the food chopper, awaiting the next additions.

Peel the garlic cloves and toss them into the chopper. Then add salt, lemon juice, and yogurt and blend until it reaches the desired smoothness.

Taste it and adjust its flavor with more chili for spice, lemon for zest, or salt for saltiness. Once satisfied, transfer the chutney to a small bowl for serving.

a bowl of green chutney garnished with chopped cilantro.


  • Use both the leaves and the tender cilantro stems. The stems have a more intense fragrance than the leaves.
  • To achieve a vibrant green hue, use the mint leaves; remove the mint stems.
  • Thoroughly wash and rinse the coriander and mint leaves to remove any dust and dirt.
  • Add water as needed or to your liking to adjust the chutney’s consistency. It should be thick if you want to use it as a spread or slightly runny if you want to use it as a dip.
  • If your blender isn’t powerful enough, the chutney might not process in time, allowing the mint to over-process and cause it to become bitter or discolored. Grind the chutney first, without the mint leaves, to avoid this problem. Add the mint into the mixture again by blending them in.
  • Modify the spice level. You can adjust the heat level of this pudhina chutney by adjusting the number of green chilies. For a milder flavor, you can also remove the chilies’ seeds.
  • Also, remember that salt helps oxidation happen, so don’t use too much salt when blending the chutney. Add more only while serving the chutney.
  • You can use a mortar and pestle to make this chutney if you don’t have a blender or food processor.

Chutney Variations

  • Although cilantro and mint are the main ingredients, you can increase the complexity of the chutney by adding additional ingredients. For example, you can add another depth of flavor by adding a handful of fresh basil leaves.
  • Try adding more yogurt and making mint yogurt chutney. Or add freshly grated coconut to make coconut chutney! This gives a lovely texture to the chutney and a hint of sweetness.
  • Add mango cubes to make mango chutney or roasted peanuts to make peanut chutney.
  • To adjust the flavor, you can add cane sugar or jaggery.
  • Instead of using lemon juice, use white vinegar. I like vinegar because it extends its shelf life. In the chutney, the vinegar won’t smell.
  • Include seasonings such as ground cumin, ground coriander, or mustard seeds.
  • To enhance the chutney’s texture and nuttiness, toast a few peanuts and add them before blitzing your chutney. It offers a wonderful depth of flavor and crunch.

How To Use Mint And Cilantro Chutney?

This chutney can be served as a condiment for deep-fried goodies and finger foods, including sandwiches, wraps, and savory pancakes.

In addition, I enjoy using my tangy green chutney with a bit of mayo to make Indian-style hot dogs or fusion open sandwiches. 

Green chutney is an absolute must-have for any chaat party. This green chutney goes well with almost anything.

A bowl of green chutney with green napkin, mint and cilantro in the background.

How To Store The Chutney?

  • Refrigeration: Put the chutney in the fridge after storing it in an airtight container. This chutney stays good for three to four days in the refrigerator. 
  • Freezing: You can freeze the chutney to keep it fresh longer. Transfer the chutney to freezer-safe ice cube trays. When the chutney cubes are frozen, place them in an airtight container or zip-lock bag. It keeps for two to three months in the freezer.
  • Thaw: Before using the frozen chutney, remember to thaw it in the fridge. As needed, thaw the required amount of chutney cubes. Once it is thawed, you must consume it within a few days and must not refreeze.


Can I Use Dried Mint Leaves?

For this recipe, fresh mint leaves work best. However, you can use dried mint leaves instead. Just bear in mind that the taste will be slightly different.

Can I Use Both The Stems And Leaves Of Cilantro For Chutney?

Yes! Don’t throw away the cilantro stems. Cilantro stems are high in flavor and water content, making them excellent in chutneys.

A Must-Have Indian Green Chutney!

This chutney, also known as hari chutney or green chutney, is a must-have dip in Indian cuisine. Keep this chutney in your fridge all the time to elevate your dishes or any Indian food. 

Spoon it generously onto your favorite snacks or meals, and savor the refreshing burst of herbs and spices: a simple creation yet a delightful addition to any table, making every bite a flavorful experience. Enjoy the freshness in every spoonful!

If you tried this recipe, please share how you would like to enjoy this cilantro mint chutney.

Cilantro mint chutney in a white bowl with a spoon.
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5 from 1 vote

Cilantro Mint Chutney Recipe

This bright green color, tasty, and quick cilantro mint chutney recipe only requires a few ingredients. Easy to make and packs with fresh, herby, and zesty flavor. Dip your favorite Indian snack, like samosas, pakoras, etc., or make spicy sandwiches.
Author: Devy Dar
Prep Time10 minutes
Total Time10 minutes
Course: Sundries, Vegetarian
Cuisine: Indian, Pakistani
Servings: 4 people


  • Food chopper or blender
  • Kitchen knife
  • Small bowl


  • 1 ounce cilantro/ green coriander
  • 1 ounce fresh mint leaves
  • 2 green chilies
  • 1 clove garlic
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 cup natural yogurt


  • Roughly chop the cilantro, mint leaves, and green chilies. Place them in the food chopper.
  • Peel the garlic and add it to the chopper.
  • Add salt, lemon juice and yogurt. Blitz the chopper until you get the smoothness of the herbs and chilies you like.
  • Check the taste, and feel free to add chili if you prefer it spicier, lemon if you want it more zing, or salt if you like it saltier.
  • Transfer the chutney to a small serving bowl and use as needed.


  • Every chili has its own heat level. Feel free to add less or more according to your liking. Although Asian-style natural yogurt is preferable, you can always use any flavorless natural yogurt. The only difference is that the Asian yogurt has a sharper taste. You can achieve this by putting in a bit of extra lemon juice.


Serving: 50grams | Calories: 49kcal | Carbohydrates: 8g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 418mg | Potassium: 240mg | Fiber: 2g | Sugar: 6g | Vitamin A: 784IU | Vitamin C: 9mg | Calcium: 146mg | Iron: 1mg


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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