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Mint Cilantro Chutney Recipe (Indian Green Chutney)

A cool, spicy and tangy green chutney. This no-cook mint cilantro chutney is a must try accompaniment to Indian food such as samosa, chaat, kebabs and sandwiches.

Prep Time
10 mins
Total Time
10 mins
Servings: 5
Calories: 23 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 2 cups Cilantro leaves (Dhaniya) packed, hard stems removed, washed and roughly chopped
  • 1 cup Mint leaves (Pudhina) packed, stems removed, washed
  • 2 green chili pepper I used thai, adjust to taste
  • 1" inch ginger or 1 tablespoon grated
  • 3 cloves garlic
  • 2 teaspoon roasted cumin powder
  • 1/2 teaspoon salt you can also use black salt, adjust to taste
  • 1 teaspoon sugar optional, adjust to taste
  • 1 tablespoon Lime juice or Tamarind juice see notes
  • 1/2 cup water

Instructions

    Cup of Yum
  1. Add all the ingredients to the blender.  
  2. Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You might have to stop and stir the ingredients couple of times.  
  3. Chutney is ready.  Enjoy right away or freeze for later.

Notes

  • Tamarind: If using tamarind, soak in 1/4 cup hot water for 10 minutes. Run it through a sieve to filter out the juice. 
  • If using tamarind, soak in 1/4 cup hot water for 10 minutes. Run it through a sieve to filter out the juice. 
  • Water: Use water sparingly, as you don't want the chutney to be watery. 
  • Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 
  • Variations:
  • Storing: Store in refrigerator up to 4 days in an air tight container. You can also store in small containers or ice cube trays in the freezer. Defrost one at a time in the refrigerator and enjoy.
  •  
  • Yogurt - In restaurants, mostly you always see the yogurt version of this chutney. It reduces the spiciness and adds a refreshing touch to the chutney. I would suggest to add 1/3 cup yogurt to this recipe.
  • Grated Coconut or Roasted Peanuts- This adds a thick texture to the chutney. If you want to use the chutney to make sandwiches, coconut is a great addition. Add 1/3 cup of either to this recipe. 
  • Onion - In North India, it is common to add a little onion to the chutney. In this quantity, I would add 1/4 cup of chopped onion.

Nutrition Information

Calories 23kcal (1%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 0.3g (0%) Saturated Fat 0.04g (0%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.1g Sodium 301mg (13%) Potassium 115mg (3%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 826IU (17%) Vitamin C 8mg (9%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 23

% Daily Value*

Calories 23kcal 1%
Carbohydrates 5g 2%
Protein 1g 2%
Fat 0.3g 0%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.1g 1%
Sodium 301mg 13%
Potassium 115mg 2%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 826IU 17%
Vitamin C 8mg 9%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.