Cilantro Mint Chutney is a popular Indian green dipping sauce that uses fresh cilantro, mint leaves, and green chilies. A perfect dip served with Indian snacks like onion fritters, samosa, or bread pakora!
I am a huge fan of homemade chutneys and pasta sauces. They take minimum prepping and are so wonderful in taste as I make them from scratch using fresh ingredients. This Mint Coriander Chutney is my all-time favorite and I always have a jar of this dip in my refrigerator. The best part is that it gathers quickly and tastes exactly like the one served in Indian restaurants. Isn't it wonderful to have a family-tested recipe for this hari chutney?
Made spicy with green chilies, tangy with raw mango (or ambi as we call it) & Amla, flavorful with fresh cilantro leaves and mint along with curd. You would love the light green color of the chutney. I make a big batch that lasts for 2 days and then I whip up another. Every Indian household does the same especially in the summer as it tastes best when fresh.
An Indian meal is incomplete and void without pudina chutney. It's a perfect accompaniment to veggie/onion fritters in monsoon, paneer tikka or bhel puri on any special occasion, and yellow lentils and rice on any hot day.
Find More Dips: Raw Mango Chutney, Beetroot Yogurt Dip, Amla Onion Chutney, Tomato Dosa Chutney.
More Indian Recipes: Onion Fritters, Paneer Tikka Oven and Air Fryer Paneer Tikka, Bread Pakora, Hare Bhara Kebab.
Jump to:
Ingredients
See Recipe card for exact measurements.
- Fresh Cilantro Leaves and Fresh Mint Leaves: The combination of both these fresh greens adds an amazing flavor to this green chutney.
- Onion- Red onion works best. You may use spring onion as well.
- Garlic- I love the fresh garlic flavor
- Raw Mango- The raw mango or kacche aam or ambi makes a perfect tangy chutney. You may use fresh lemon juice or lime juice too.
- Cumin- Cumin seeds or cumin powder both work well.
- Amla- Adding amla to chutney adds a tangy and sour flavor. I have added half an amla or else the chutney may taste too sour.
- Green Chillies- I love adding spice to the dips. Feel free to adjust the heat as this dip is very spicy.
- Curd- Makes the color of chutney just like served at Indian restaurants. You may swap it for vegan curd to make it vegan.
- Salt and Red chili powder. normal salt works well. You may add black salt too.
How To Make Easy Mint Cilantro Chutney
Step 1 Sort the Coriander and Mint leaves
Sort the dhania and Pudina leaves. While we may use cilantro stems, mint stems are very thick and hard and should be avoided.
Rinse them in a bowl of water and transfer them to a colander.
Step 2 Chop Onion and Garlic
While the leaves drain water, roughly chop all the ingredients. Add chopped onions, garlic, raw mango, and green chilies to a food processor for blending.
Add drained mint leaves and cilantro leaves along with cumin, salt, curd, and red chili powder. Blend to make a smooth paste. It takes 1 minute to blend it completely.
Tip
Make sure that you don't add any water. We have just now washed the leaves and they have sufficient water or else the dip would be runny.
Step 3. Serve It
Serve the cilantro-mint chutney with Indian appetizers or add it to your salad/buddha bowls for an amazing quick snack!
Don't forget to subscribe to my Weekly Newsletter for a free Recipe!
Cilantro Mint Chutney (Indian Green Dip)
Equipment
- 1 Colander
- 1 Blender any food processor
Ingredients
- 2 cups sorted fresh cilantro leaves fresh dhaniya
- 1 cup Fresh mint leaves pudina
- 1 tablespoon curd Dahi
- 3 big Green Chillies adjust the heat
- ½ piece Amla fresh Indian gooseberry
- 1 medium raw mango kacche aam, can use lemon juice
- ½ teaspoon cumin
- 1 medium Onion
- 3 cloves garlic
- salt as per taste
- 1 teaspoon red chilli powder
Instructions
- Sort the dhania and Pudina leaves. While we may use cilantro stems, mint stems are very thick and hard and should be avoided.Rinse them in a bowl of water and transfer them to a colander.
- While the leaves drain water, roughly chop all the ingredients. Add chopped onions, garlic, raw mango, and green chilies to a food processor for blending.Add drained mint leaves and cilantro leaves along with cumin, salt, curd, and red chili powder. Blend to make a smooth paste. It takes 1 minute to blend it completely.
- Serve the cilantro-mint chutney with Indian appetizers or add it to your salad/buddha bowls for an amazing quick snack!
Notes
- Make sure that you don't add any water. We have just now washed the leaves and they have sufficient water or else the dip would be runny.
- You may store this dip in a dry airtight container (glass) with lid in the refrigerator for 2 days in summer and for 5 days in winters.
| Nutrition Facts | |
|---|---|
| Serving size: 1 tbsp | |
| Servings: 15 | |
| Amount per serving | |
| Calories | 14 |
| % Daily Value* | |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 3% |
| Total Carbohydrate 2.3g | 1% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 0.8g | |
| Protein 0.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 12mg | 1% |
| Iron 0mg | 2% |
| Potassium 77mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Share your Views