Coriander and mint chutney is a zingy, fresh, and fragrant green sauce often used in Indian cuisine as a condiment for dishes like butter chicken with fluffy rice, dosa, crispy popadums and samosas, but can easily be served with dishes from other cuisines.
It pairs great with simpler Western foods like pan-fried salmon fillet, roasted chicken breast or a delicious vegan dip for popular party food like homemade corn tortilla chips or fresh crunchy vegetable crudités.
It's a no-cook chutney, which means the fresh ingredients like cilantro, mint, ginger, garlic and chilli, simply get blended until smooth.
Apart from being an easy chutney recipe, it can also be conveniently frozen for later use.
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Ingredients
- Mint(pudina) - Fresh mint is the only option for this sauce. Dried mint won't work. We only use fresh mint leaves. Discard the stalks or make some mint tea with it.
- Cilantro - Also known as coriander and sometimes hated for its distinct soapy flavour. If you don't like cilantro, simply leave it out and use more mint. You will
- Apple - Granny Smith because of the tart zingy flavour. We keep the skin on for extra health, colour and flavour.
- Citrus - I prefer using lime, but you can use lemon instead.
- Ginger - We use fresh ginger, simply washed and skin on. Dried ginger will also work, but fresh is best.
- Chilli - Depends on if you want it hot or not. If you like it super hot, add more. Not so much, then leave it out. I like using a simple green chilli like jalapeño or serrano. Bird's Eye also works great, although much spicier.
- Garlic - A tiny bit goes a long way. Best to use fresh local garlic.
- Cashew - Roasted unsalted cashews. If you can't eat them or don't like them, simply leave them out. The sauce will be a touch more liquid, but that's not a problem.
- Kasuri methi - Mint chutney comes in many forms. Some use spices like cumin, coriander seeds, and mango powder. I like skipping all that and using a very special little ingredient called fenugreek leaves or kasuri methi. Extensively used in Indian cuisine. If you can't find it, then by all means leave it out or replace it with another spice like cumin powder.
Instructions
Before you start chopping and blending this all into an authentic Indian green chutney, wash your ingredients thoroughly under clean, cold, running water to make sure there's no dirt anywhere.
- Chop up cilantro roughly and set aside. Pick the mint leaves from the woody stalks and chop them up too.
- Core the apple, but don't peel it. Chop that up into chunks and add it too.
- If using chilli, then chop that up roughly. Keep the seeds in or remove them. Your choice.
- Chop up the fresh ginger, skin on, but extremely well washed.
- Add a clove of fresh garlic.
- Next, add unsalted roasted cashews, if using them.
- Place that all into a high-speed blender.
- Add a touch of water.
- Freshly squeezed lime or lemon juice goes in.
- Add the fenugreek leaves, salt, sugar and spices if using any.
- Blend on high speed for about 2 minutes.
- Once done, it should be smooth and bright green in colour. Taste for balance before using or storing for later use.
Storage instructions
It will keep well in the fridge for up to 5 days, stored airtight.
For longer storage, it can be frozen. Use ice cube trays for individual portions, then store them in sealable bags as soon as it's frozen.
Thaw in the fridge before serving.
Video
Tips for success
- Make sure all the fresh ingredients are extremely fresh for best results.
- Wash the ingredients very well to avoid any grit or dirt.
- If your blender is not super powerful, then blend it for longer to ensure a smoother texture.
- Taste your mint chutney to make sure you are happy with the balance. If needed, add more salt, sugar or lime to your taste.
Variations
Mint chutney varies from region to region, and popular variants include the following.
- Coconut - Add fresh coconut flesh or a few tablespoons of coconut milk.
- Yoghurt - Same as for the coconut milk. Few spoons to taste. A touch of natural yoghurt will add creaminess as well as more tang.
- Tamarind - Some recipes call for tamarind, and it adds a nice extra bit of fruity sharpness. Add a tablespoon of tamarind paste.
- Nuts - Replace the cashew with roasted, unsalted peanuts.
Serving suggestions
Cilantro and mint chutney can be served as a simple dip for fresh vegetables, as a green salad dressing, spread for sandwiches, or used as a condiment that adds an extra layer of flavour.
One of my favourite ways to serve this chutney is to make fresh soft flour tortillas and add shredded roasted lamb leg with chopped tomatoes, shredded cabbage and a healthy amount of green chutney.
I also love serving it as a spicy fresh green condiment with Thai-style beef koftas or Middle Eastern lamb koftas with simple couscous or a tahini coleslaw.
Related recipes
Useful equipment
Electronic Kitchen Scales
Gyuto Japanese Chefs Knife
Storage Jars
High Speed Blender
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Recipe
Cilantro Mint Chutney - Video
Ingredients
- 50 g (½ cups) ginger - fresh root, washed and not peeled
- 5 g (1 ⅔ teaspoons) garlic - fresh and peeled
- 50 g (3 ⅛ cups) cilantro - fine stalks and leaves
- 30 g (1½ cups) mint - leaves only
- 150 g (1 ⅕ cups) apple - Granny Smith, cored but not peeled
- 75 g (½ cups) cashews - roasted unsalted
- 1 g (1 teaspoon) fenugreek leaves - optional - note 1
- 15 g (1 tablespoon) green chilli - optional - note 2
- 10 g (⅚ tablespoon) sugar
- 30 g (2 tablespoons) lime juice - freshly squeezed, or lemon juice
- 150 g (⅝ cups) water
- 6 g (1 teaspoon) salt
Instructions
- Chop up washed cilantro roughly and set aside.
- Pick the mint leaves from the woody stalks and chop them up too.
- Core the apple, but don't peel it. Chop that up into chunks and add it to herbs.
- If using chilli, then chop that up roughly. Keep the seeds in or remove them. Your choice.
- Chop up the fresh ginger, skin on, but well washed.
- Add a clove of peeled fresh garlic.
- Add unsalted roasted cashews.
- Place that all into a high speed blender.
- Add a touch of water.
- Freshly squeezed lime or lemon juice goes in.
- Add the fenugreek leaves, salt, sugar and spices if using any.
- Blend on high speed for about 2 minutes.
- Once done, it should be smooth and bright green in colour. Taste for balance before using or storing for later use.
Video
Notes
- If not using fenugreek, you can use cumin or coriander instead. Recipes for mint chutney vary, so it's up to you which spice you like most, if any. My favourite is simply fenugreek leaves. Also known as kasuri methi.
- If you don't like hot food, then simply leave it out. On the other hand, if you love hot food, then add a spicier chilli like bird's eye or more green chilli. Indian green chillies are very hot as is, so you might be happy with the way it is.
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