Mint Cilantro/coriander chutney is an Indian Condiment. This easy recipe of green chutney/cilantro lime sauce can be used as a dip/spread.
Follow this easy recipe and make it in just 5 minutes! Serve it with an appetizer or as a side with any meal.
What is chutney?
Chutney is an Indian condiment that is naturally vegan and gluten-free. It has many variations and that is why it can be spicy and savory or sweet to taste.
Its texture and consistency are like a thick dip or sauce (Salsa Verde). It can be very smooth or coarse.
It is normally served as an accompaniment and is used to provide balance to a variety of dishes or highlight a specific flavor profile.
It is extremely flavorful and can be made using fruits, vegetables, and/or herbs with lemon juice or vinegar, sugar, and spices.
Although chutney is best known as a condiment originating in India, the concept has now spread worldwide and transformed to suit local tastes.
You know, the term chutney comes from the East Indian chatni, which means "strongly spiced," and refers to a condiment that usually consists of a mix of chopped fruits, vinegar, spices, and sugar cooked into a chunky spread.
It's basic and classic!
This particular coriander chutney is used extensively in Indian cooking. It is spicy, savory, and extremely flavorful to taste.
We typically use it as a taste enhancer. We use it as sandwich spreads, dips, serve it with snacks, sometimes add it in curries, use it as a marinade.
We also mix it with mayonnaise or cream cheese to help tone down the heat and use it as a creamy spread or dip.
This recipe of green chutney is mainly prepared with Indian herbs - cilantro and mint or any other green leafy vegetables like spinach or lettuce which gives it this beautiful and natural dark green color and texture.
How to serve or use chutney
This tangy, tasty condiment is a perfect dip or accompaniment to Puff Pastry Samosa, Moong Dal Pakora, Onion Pakoda, Fried Besan Potato Squares, or Rice Vegan Kebabs.
Use it as a side when serving Ragi Kale Idli, Sweet Potato Quinoa idli, Quinoa Uttapam, Veggie Dosa Waffles, Potato Dosa, or Oats & veggies Pancakes.
You can also use it to make Bread Chutney Cheese Rolls or Chutney Cheese Puff Pastry Straws or else add it to any Indian chaat recipe like - Sweet Potato Tikki Chole Chaat, Baked lentil Donuts, Cheeselings Bhel or Bhelpuri,
Try it as a spread when making Bombay Sandwich, Potato Chilly Garlic Toast, or Sev Puri Grill Sandwich.
Also, cheese pairs well with chutney - just saying! I actually know of someone who likes to mix chutney with rice and enjoy it as a meal!
There are many possible combinations to make this tasty condiment. But these are the ingredients I use to make this delicious green cilantro lime sauce.
- Cilantro - Also known as coriander or dhania is the main ingredient here.
- Mint - This is what gives it a refreshing tangy flavor.
- Jalapeno or green chilies - Brings in the heat.
- Peanuts - Gives it a nutty flavor and volume.
- Lemon juice - Helps bring in the sour taste from the acidic lemons and increases its shelf life. You can use vinegar instead.
- Ginger - Has anti-inflammatory properties.
Here's how to make it
This recipe of green chutney is simple and easy and every home has its own way of making it.
After trying various recipes, this is the recipe that I am content with and that is why I decided to share it with you.
It is a no-cook, oil-free recipe and can be made in just 5 minutes! All you need is a blender. We just need to add all the ingredients to it and let it do the job.
- First, add the peanuts to the blender jar and blitz it to crush them.
- Then add all the other ingredients like cilantro, mint, jalapeno, lemon juice, and ginger.
- Add 1 or 2 tablespoon water and blend until smooth. There should be no chunks.
- Taste before seasoning it with salt and sugar.
- You may give a tempering of mustard seeds and urad dal in oil and pour it over the prepared chutney for more flavor. But this is purely an optional step.
The traditional green chutney is ready. Serve this cilantro chutney as needed.
Top tips, recommendations, and suggestions
Please note that this recipe of green coriander chutney is 100% customizable. You can make it with whatever greens you have.
You can even make this chutney only with mint or coriander. Just remember to use fresh leaves always to get this color and flavor. You can also add the stems along with the leaves.
Instead of peanuts, you can add any other nuts like almonds, pecans, or walnuts. You can also add garlic if you want.
Adjust the consistency of the chutney by adding water based on your liking or the purpose. If using as a dip, it can be a little thin and if using as a spread, then it has to be thick.
Also, avoid double-dipping from the main container with a saliva-contaminated spoon or food item, that'd be bad for your chutney! Always take out the amount you need and store the rest.
This versatile cilantro lime sauce can be stored in the fridge for a couple of days. Remember to store it in airtight containers.
Cilantro lime sauce also freezes very well. You can also make a batch and freeze it for up to 6 months.
You can also make this advance in large portions and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag and use as needed.
This is a great way of using up all the greens before they begin to wilt and then freeze them.
Some other chutney recipes
- Andhra Tomato Peanut Chutney
- Tomato Almond Chutney
- Coconut Chutney
- Onion Bell pepper Chutney
- Spinach Peanut Chutney
- Bombay Besan Chutney
- Lettuce Chutney
If you’ve tried this Mint Cilantro Chutney or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
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Mint Cilantro Chutney
- ¼ cup peanuts
- 2 bunches cilantro
- 1 bunch mint leaves
- 1 Jalapeno
- 2 tablespoon lemon juice
- Half inch ginger
- ½ teaspoon sugar
- First, add the peanuts to the blender jar and blitz it to crush them.
- Then add all the other ingredients like cilantro, mint, jalapeno, lemon juice, and ginger. Add 1 or 2 tablespoon water and blend until smooth. There should be no chunks.
- Taste before seasoning it with salt and sugar. The traditional green chutney is ready.
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I love this chutney and I always ask for extra at my favorite Indian restaurant. I had no idea this was so easy to make. I am going to make a double batch and gift it to my neighbor, as well!
Oh yes, it really is very simple. Thank you.
Karen @ Seasonal Cravings says
The color is gorgeous and I'll bet it adds so much flavor!
Luci Petlack says
My mom introduced me to chutneys with Indian food and now I can't look back! I would've thought cilantro mint chutney had ingredients that would be hard to get, but this looks so easy. I'll have to try it as a spread on my sandwiches when I make it too!
HANNAH HEALY says
I love cilantro! This looks amazing. I've had chutney as a condiment, but I've never used it as a marinade. That's such a good idea!
Naturally gluten-free and dairy-free, this looks like a perfect way to add a little flavour to the meals that my kids call boring, without taking too much time or adding too many calories. Thanks for keeping it easy and offering all sorts of options, so I am sure I will have a way to do this without shopping.
Loved your Andhra tomato peanut chutney recipe . Going to try this next . Keep up the great work 👍🏼. Thanks a lot from Chennai .
Thank you so much. Glad you liked it.
I never knew there's peanuts in coriander mint chutney. This is so delicious with even simple pan-fried chicken breasts. 🙂
April R - Uncookie Cutter says
This looks like an amazing spread and so different than most spreads I've seen! Thanks for linking up at You Link It, We Make It - we hope to see you back this week!
Ginger Wroot says
Wow, this reminds me a lot of the cilantro pesto that I featured on a blog post last fall. I like the idea of adding the mint leaves and ginger paste. I'll try it and experiment. Thanks!
Marilyn Lesniak says
Thank you for sharing this delicious recipe at The Recipe Sharing Pin and Yum Party! I hope to see you next week. Pinned and Yummed.
Sharon Beauty Prime says
Home made chutney are the best. I'm going to try making it to eat with Nacho or Tostitos chips or buritos. Thanks for sharing the recipe.
GiGi Eats says
Oh yum! This looks like it would taste insanely amazing on chicken 🙂