How to Make Refreshing Cilantro Mint Chutney
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Refreshing Cilantro Mint Chutney is such a staple condiment! Vibrant, spicy and so aromatic, this Indian condiment can be enjoyed with any Indian food - Samosas, Rice, Pakoras or Wraps. Ready to eat in less than 5 minutes!
If you’ve been at any Indian restaurant, you know that they’ll serve a green chutney with popular dishes such as snacks including samosas and pakoras, appetizers such as chicken tikka, and many Indian street foods including many rolls. I love to make this chutney to pair with my Juicy Chicken Seekh Kebab Rolls and The BEST Chicken Tikka at Home.
When I know I’m going to be making lots of goodies such as appetizers, burgers, snacks and rolls, I like to make a big batch of this cilantro mint chutney. What’s great about this recipe is that it freezes well, so you won’t have to worry about it going bad! You could make as much as you’d like and always have some on hand when you feel like it! Even if you don’t freeze it, it’s nearly effortless to make, so don’t worry about that!
In Indian cuisine, coriander (cilantro) and pudina (mint) are staple herbs. If you’ve seen my other recipes, you’ll see that I either use cilantro in or as a garnish for so many dishes! It really adds tremendous flavour, and I couldn’t cook without it! If you haven’t used mint much before, go easy because it definitely has a very strong flavour! A little will go a long way! The mint will not only enhance the flavour, but it will add a lovely green colour!
This recipe will show you how to make two types of cilantro mint chutney. The base variation is more of a home-style recipe, whereas adding the yogurt makes it more of a restaurant-style variation. The base chutney is much stronger than the variation with the yogurt, so if you’re not big on the strong flavour of the mint and green chilies (note that the green chilies are optional though!), then this will help offset the heat. I like to use the home-style variation to serve with more rustic dishes such as Aloo Bhindi (Potato and Okra curry) or Baigan Bharta (Roasted Eggplant Curry), and I like to use the restaurant variation to go inside my favourite wraps and sandwiches.
Tips for Making a Great Chutney
Use the stems of the cilantro as well as the leaves since it contains a lot of flavour.
Try to add as little water as possible to get the blades moving and make a smooth chutney.
Find and use the freshest mint leaves and cilantro for the best flavours
How to Make Refreshing Cilantro Mint Chutney
Home-Style
In a blender or food processor, add the cilantro, mint, ginger, garlic and green chili if using. Season with salt and start with about 2 tablespoons of water.
Blend until you have a smooth paste. If the ingredients are not blending, add a tablespoon more of water. You want to have as little water as possible, just enough for the blender to run. Otherwise you will have a runny chutney.
Enjoy your fresh chutney!
Restaurant-style
In a blender or food processor, add the cilantro, mint, ginger, garlic and green chili if using. Season with salt and start with about 2 tablespoons of yogurt.
Blend until you have a smooth paste. If the ingredients are not blending, add a tablespoon more of yogurt.
Enjoy!
Storing Cilantro Mint Chutney
Transfer the cilantro mint chutney into a glass jar or an airtight container and store in the refrigerator for up to a week. If you want to save the chutney for longer than that, you can transfer 2 to 3 tablespoons at a time in ice cube trays and freeze the chutney that way. Remove the ice cubes when needed and thaw in the refrigerator or at room temperature. Use the thawed chutney in 1 or 2 days.
Serving Suggestions for Cilantro Mint Chutney
Here are my favourite recipes to serve cilantro mint chutney with! You can add the chutney in wraps or enjoy as a dipping sauce!
The BEST Homemade Chicken Tikka - Enjoyed as a favourite appetizer, this chutney is fabulous to dip those juicy chicken tikkas in.
Tandoori Chicken Naan Wraps - The previously mentioned chicken tikkas wrapped in homemade naan bread. I use the chutney inside the wrap.
Spicy Indian Egg Roll - A simple omelette wrapped in a homemade white paratha bread.
Juicy Chicken Seekh Kebab Rolls - Minced chicken marinated in spices, then fried to perfection.
Watch How to Make Refreshing Cilantro Mint Chutney Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Cilantro Mint Chutney | Pudina Chutney Recipe
Ingredients
- 1 Cup cilantro/coriander
- 1/2 Cup mint
- 1 1/2 inch piece ginger
- 1 clove garlic
- 1 Thai/green chili (optional)
- salt to taste
- water as needed (enough to get the blender going)
- 1 Cup cilantro/coriander
- 1/2 Cup mint
- 1 1/2 inch piece ginger
- 1 clove garlic
- 1 Thai/green chili (optional)
- salt to taste
- water as needed (enough to get the blender going)
- 2 Tbsp plain yogurt
Instructions
- Add all the ingredients in a blender or food processor. Begin blending. If the ingredients do not blend, add a tablespoon at a time of extra water until the ingredients blend. Blend until you have a smooth consistency.
- Transfer to a ramekin and serve as is or follow the yogurt-mint chutney variation.
- Once you have finished making the base chutney, add the yogurt and mix well. Serve and enjoy!
Nutrition Facts
Calories
23.11Fat (grams)
0.51Sat. Fat (grams)
0.04Carbs (grams)
4.70Fiber (grams)
1.50Net carbs
3.20Sugar (grams)
0.37Protein (grams)
0.97Sodium (milligrams)
600.91Cholesterol (grams)
0.00Nutrition info is an estimate.
Cilantro Mint Chutney | Pudina Chutney Recipe
Ingredients
- 1 Cup cilantro/coriander
- 1/2 Cup mint
- 1 1/2 inch piece ginger
- 1 clove garlic
- 1 Thai/green chili (optional)
- salt to taste
- water as needed (enough to get the blender going)
- 1/2 Cup cilantro/coriander
- 1/2 Cup mint
- 1 1/2 inch piece ginger
- 1 thai/green chili (optional)
- water as needed (enough to get the blender going)
- 2 Tbsp plain yogurt
Instructions
- Add all the ingredients in a blender or food processor. Begin blending. If the ingredients do not blend, add a tablespoon at a time of extra water until the ingredients blend. Blend until you have a smooth consistency.
- Transfer to a ramekin and serve as is or follow the yogurt-mint chutney variation.
- Once you have finished making the base chutney, add the yogurt and mix well. Serve and enjoy!
Nutrition Facts
Calories
23.11Fat (grams)
0.51Sat. Fat (grams)
0.04Carbs (grams)
4.70Fiber (grams)
1.50Net carbs
3.20Sugar (grams)
0.37Protein (grams)
0.97Sodium (milligrams)
600.91Cholesterol (grams)
0.00Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
