Every Indian household I have eaten in has a version of this green chutney, and no two taste exactly the same. The base is always coriander and mint ground with green chillies, but some add onion, some do not, some use lemon, some use tamarind. This version grinds fresh coriander leaves, mint leaves, green chillies, chopped onion, garlic, roasted cumin, chaat masala, and a pinch of sugar with water and salt until smooth.
The chaat masala is what gives it that tangy, slightly sulphuric edge that you recognise from street food. Without it, the chutney is bright and fresh. With it, it has the same sharp, savoury punch you taste on a plate of pani puri.
Tips for Making Mint Coriander Chutney
Use more coriander than mint
Two cups of coriander leaves to one cup of mint. Mint overpowers everything if the ratio tips too far. The coriander is the body, the mint is the accent.
Pack the leaves tightly when measuring. Loose cups give you a thinner, waterier chutney.
Grind with just enough water
Add water a tablespoon at a time while blending. You want a smooth, thick chutney, not a pourable sauce. Less water means more concentrated flavour.
Taste as you go and adjust salt, chilli, and lemon. The balance changes depending on how strong your green chillies are.
Mint Coriander Chutney
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegan, Vegetarian
Description
A vibrant chutney that brightens any meal.
Fresh herbs and spices combine for a flavor explosion.
Ingredients
- 2 cups (473 ml) fresh coriander leaves (cilantro)
- 1 cup (237 ml) mint leaves, packed
- 2-3 green chillies
- 1/4 cup chopped onions
- 2 cloves garlic
- 1 pinch roasted cumin / jeera (optional)
- 1 tsp chaat masala
- 1/4 tsp sugar
- A squeeze of lemon or lime juice
Instructions
- Grind all ingredients together with enough water and salt to a smooth chutney. Adjust ingredients and taste as you grind.
- Store the chutney in the refrigerator for up to a week.
Notes
- For a smoother chutney, remove the stems from the coriander and mint leaves before blending.
- If you prefer a milder chutney, reduce the number of green chilies or omit them altogether.
- To enhance the flavor, let the chutney sit for at least 30 minutes after blending before serving.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 2
- Sodium: 100
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
Frequently Asked Questions
What is chaat masala?
A spice blend used in Indian street food. It contains dried mango powder, cumin, coriander, dried ginger, black salt, and other spices. The black salt gives it a distinctive, slightly egg-like tang. Available at Indian grocery stores.
How long does this chutney last?
Up to a week in the fridge in an airtight container. The colour darkens after a day or two but the flavour stays good. Freeze it in ice cube trays for longer storage.
Can I make this without onion and garlic?
Yes. Some versions skip both. The chutney will be brighter and more herb-forward. Add an extra squeeze of lemon juice to compensate for the missing savoury depth.
Love a good green chutney, so bright and spicy. Do you freeze it or does it keep okay in the fridge?
So good and fresh with a real kick, this goes on everything in my house. I put it on eggs, sandwiches, you name it, thanks!