Name: Green Chutney (Cilantro Mint Chutney) Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Indian
Ingredients: 2 cups mint leaves (loosely packed); 1 cup fresh coriander (with tender stems); 3-4 green chilies; 1 1/2 tsp cumin powder; 3/4 tsp black salt; 3 tbsp lemon juice

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Get ready to brighten up your meals with Green Chutney (Cilantro Mint Chutney), a zesty, refreshing dip that steals the show every time it lands on the table. This vibrant Indian classic combines the punch of mint and coriander, the heat of green chilies, and a citrusy lemon twist to create a condiment that pairs perfectly with everything from crispy samosas to juicy kebabs. Whether you’re a seasoned spice lover or just dipping your toes into new flavors, Green Chutney (Cilantro Mint Chutney) is an experience your taste buds won’t forget.

Green Chutney (Cilantro Mint Chutney) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its simplicity. Each ingredient brings its own flair, and together they create magic — fresh, herby, tangy, and downright addictive. Here’s how every element matters in achieving that distinct Green Chutney (Cilantro Mint Chutney) flavor and color.

Mint leaves: These give the chutney its signature coolness and a lovely green color, so make sure to use fresh leaves for best results.
Fresh coriander (with tender stems): The delicate stems pack loads of flavor, making the chutney more aromatic and vibrant.
Green chilies: The heat level is up to you — use just a couple for a milder kick, or all four if you love it fiery!
Cumin powder: This earthy spice provides a subtle warmth that balances out the herby sharpness.
Black salt: More pungent and complex than regular salt, it adds real depth and a slightly tangy edge.
Lemon juice: The acid brightens the flavors and keeps your chutney looking vivid green.

How to Make Green Chutney (Cilantro Mint Chutney)

Step 1: Gather and Prep Your Greens

Start by rinsing both the mint leaves and coriander thoroughly under cold water. Pick out any tough stems from the mint and use only the tender coriander stems. Shake off any excess moisture or gently pat the herbs dry with a clean towel to keep the chutney fresh and vibrant.

Step 2: Add Everything to the Blender

Place the mint leaves, coriander, green chilies, cumin powder, black salt, and lemon juice into a mini blender. If you’re making a big batch, a food processor works just as well. Add 3 to 4 tablespoons of water if needed to help the blades spin, but try to use as little as possible for maximum flavor and the best thickness.

Step 3: Blend Until Smooth

Blend everything together until you have a silky, evenly green paste. Scrape down the sides if necessary to make sure all the herbs get pureed. At this stage, you’ll be hit with the fresh aroma — a sign you’re doing it right!

Step 4: Store Immediately

Pour the freshly blended Green Chutney (Cilantro Mint Chutney) into an airtight container. This helps lock in the bright color and fragrance while keeping any strong fridge odors at bay. Chill it in the refrigerator until it’s time to use. The flavor actually deepens a bit after a few hours of resting!

Step 5: Serve as You Wish

Right before serving, you can whisk in creamy yogurt if you’d like a mild, tangy twist or simply use it as is for that bold, herbal zing. Both versions are equally irresistible and crowd-pleasing.

How to Serve Green Chutney (Cilantro Mint Chutney)

Garnishes

The final flourish matters! A tiny sprinkle of freshly chopped coriander, a pinch of red chili powder, or a squeeze of lemon over the top makes your chutney extra attractive and amplifies its freshness. If you stirred in yogurt, a swirl on top looks stunning too.

Side Dishes

Green Chutney (Cilantro Mint Chutney) is famously versatile. It’s the classic sidekick for samosas, pakoras, grilled meats, sandwiches, chaats, or even simple veggie sticks. Use it to liven up wraps, salads, or slather on toast — its pure herby brightness makes mundane snacks magical.

Creative Ways to Present

Transform your presentation by pouring the chutney into a glass jar for a rustic look or a small bowl surrounded by colorful veggies. For party platters, pipe it into dots alongside other dips or spread a layer inside mini sliders for an instant gourmet upgrade.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Green Chutney (Cilantro Mint Chutney) in an airtight container in the fridge, where it stays fresh for up to a week. The flavors get even more harmonious after a day or two, making it a smart make-ahead addition for busy weeks or spontaneous snack attacks.

Freezing

For long-term storage, freeze the chutney in ice cube trays. Once solid, transfer the cubes to a zip-top bag and keep them frozen for up to three months. This way, you can thaw out just the right amount — no waste, and always ready for a flavor boost!

Reheating

No need to reheat Green Chutney (Cilantro Mint Chutney); just let any frozen cubes sit at room temperature for about 15 minutes or microwave briefly on low to defrost. Give it a quick stir before serving, and if it looks a bit thick, loosen with a splash of lemon juice or yogurt.

FAQs

Can I make Green Chutney (Cilantro Mint Chutney) without a blender?

While a blender produces the smoothest texture, you can use a mortar and pestle for a more rustic, chunky style. It takes a bit more effort, but the flavor is just as delicious.

Why did my chutney turn brown?

This usually happens if the herbs aren’t completely dry, or if the chutney is exposed to air for too long. Adding lemon juice and storing it immediately in an airtight container helps lock in that dazzling green color.

How spicy is this chutney?

The heat depends entirely on how many green chilies you use and their variety. Taste and adjust the number of chilies, or remove the seeds for a milder version.

Can I use lime juice instead of lemon?

Absolutely! Lime juice brings a slightly different citrusy zing but works beautifully in Green Chutney (Cilantro Mint Chutney).

Is there a dairy-free option?

Of course! Simply skip the yogurt addition and keep your Green Chutney (Cilantro Mint Chutney) vegan and dairy free — it’ll be just as flavorful and punchy.

Final Thoughts

If you’ve never tried making your own Green Chutney (Cilantro Mint Chutney), there’s no better time than now. It’s quick, fun, and incredibly rewarding to see how a handful of fresh ingredients transform into a magic sauce that electrifies any meal. Trust me, you’ll want to keep a jar of this emerald-green wonder in your fridge at all times for a little spark of flavor whenever you need it!

Green Chutney (Cilantro Mint Chutney) Recipe

★★★★★

5 from 27 reviews

Author: Ethan
Total Time: 10 minutes
Yield: Approximately 1 cup 1x
Diet: Vegetarian

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Description

A vibrant and zesty Green Chutney made with fresh mint, coriander, green chilies, and spices. This versatile condiment adds a punch of flavor to any dish.

Ingredients

Scale

Mint Leaves:

2 cups mint leaves (loosely packed)

Coriander:

1 cup fresh coriander (with tender stems)

Green Chilies:

3–4 green chilies

Spices:

1 1/2 tsp cumin powder
3/4 tsp black salt

Lemon Juice:

3 tbsp lemon juice

Instructions

Blend Ingredients: Add all ingredients to a mini blender or food processor. Blend until a smooth paste forms, adding water if needed.
Store: Transfer the chutney to an airtight container. Refrigerate for up to 1 week or freeze in ice cube trays for up to 3 months.
Serve: Mix in yogurt before serving or enjoy as is.

Notes

This chutney can be customized with additional spices or ingredients like garlic or ginger for variations in flavor.
Adjust the number of green chilies based on your spice preference.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Condiment
Method: Blending
Cuisine: Indian