Cilantro Mint Chutney
User Reviews
4.7
Cilantro Mint Chutney
Description
The Cilantro Mint Chutney recipe brings together a blend of fresh cilantro leaves and stems with mint leaves, providing a vibrant green base. Coconut adds a subtle creaminess and texture, while garlic and cumin seeds lend aromatic depth. Green chilies or jalapeños provide heat, balanced with lemon juice for acidity, plus salt and sugar to taste. Blending all ingredients until smooth creates a fresh, thick, and slightly spicy chutney with bright herbaceous notes.
This chutney works well as a dip, spread, or accompaniment to Indian snacks and meals, adding freshness and piquancy. It can be refrigerated for a week and frozen in portions for convenience. Adjustments can be made by skipping the coconut for a lighter chutney or substituting with roasted peanuts or yogurt for different textures and flavors.
For best results, use mint leaves only, discard stems to maintain the bright color, and add them last during blending to prevent bitterness. The recipe is adaptable in terms of heat level and sweetness according to individual taste preferences.
Ingredients
- 2 cups cilantro leaves & stems, rinsed, pat dried and rough chopped, packed
- 1 cup mint discard stems, leaves
- ½ cup coconut unsweetened, frozen or dry
- 4 garlic peeled, cloves
- 2 teaspoons cumin seeds
- 4 to 8 green chili or 1 to 2 jalapeños, small
- 1 lemon juiced
- 1 to 3 teaspoons kosher salt add as per taste
- 2 to 4 teaspoons sugar add as per taste
- ½ cup water
Instructions
- Add all the ingredients to the blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney.
- The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.
Notes
- Use both cilantro leaves and stems to maximize flavor, but use only mint leaves for best color and taste.
- If your blender is not very powerful, add mint leaves after partially blending other ingredients to avoid over-processing and bitterness.
- To omit coconut, reduce the water quantity by half and optionally substitute with roasted peanuts or yogurt for texture and creaminess.
- Adjust the green chili quantity to control the heat level according to your preference.
- Store leftover chutney refrigerated for up to one week or freeze in small portions using ice cube trays for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Sodium | 712mg | 30% |
| Potassium | 66mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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