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Home » Sauces

Indian Green Chutney (Video)

Published: Jul 5, 2023 by Charlé Visser · This post may contain affiliate links · Leave a Comment · 1236 words. · About 7 minutes to read this article.

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Cilantro and mint chutney is a zingy, fresh, and fragrant green sauce. It is often used in Indian cuisine as a condiment for dishes like butter chicken with fluffy rice, dosa, crispy papadams 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.

Furthermore, it's a no-cook chutney, which means the fresh ingredients like cilantro, mint, ginger, garlic and chili, simply get blended until smooth.

Apart from being an easy chutney recipe, it can also be conveniently frozen for later use.

Cilantro mint chutney in a glass jar.
Jump to:
  • Ingredients
  • Instructions
  • Storage instructions
  • Video
  • Tips for success
  • Variations
  • Serving suggestions
  • Related recipes
  • Useful equipment
  • Recipe
  • Comments

Ingredients

Ingredients for making cilantro mint chutney.
  • 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 flavor. If you don't like cilantro, simply leave it out and use more mint.
  • Apple - Granny Smith because of the tart zingy flavor. We keep the skin on for extra health, color and flavor.
  • 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.
  • Chili - 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 chili 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.

Picture steps to make cilantro mint chutney.
  1. Chop up cilantro roughly and set aside. Pick the mint leaves from the woody stalks and chop them up too.
  2. Core the apple, but don't peel it. Chop that up into chunks and add it too.
  3. If using chili, then chop that up roughly. Keep the seeds in or remove them. Your choice.
  4. Chop up the fresh ginger, skin on, but extremely well washed.
Picture steps to make cilantro mint chutney.
  1. Add a clove of fresh garlic.
  2. Next, add unsalted roasted cashews, if using them.
  3. Place that all into a high-speed blender.
  4. Add a touch of water.
Picture steps to make cilantro mint chutney.
  1. Freshly squeezed lime or lemon juice goes in.
  2. Add the fenugreek leaves, salt, sugar, and spices if using any.
  3. Blend on high speed for about 2 minutes.
  4. Once done, it should be smooth and bright green in color. 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.
  • Yogurt - Same as for the coconut milk. Few spoons to taste. A touch of natural yogurt 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 flavor.

One of my favorite 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.

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Recipe

Cilantro mint chutney in a glass jar.
5 from 1 vote
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Cilantro Mint Chutney - Video

No cook, easy, authentic Indian cilantro and mint green chutney. Use as a dip for fresh vegetables, samosas, dosa, spread for sandwiches, or as a delicious salad dressing.
Author Charlé Visser
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Servings 20 portions
Course Condiments, Sauces
Cuisine Indian
Prevent your screen from going dark

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 chili - 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
Get Recipe Ingredients

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 chili, 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 color. Taste for balance before using or storing for later use.

Video

Notes

  1. 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 favorite is simply fenugreek leaves. Also known as kasuri methi.
  2. 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 chili like bird's eye or more green chili. Indian green chilies are very hot as is, so you might be happy with the way it is.
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.

Nutrition

Serving: 30grams Calories: 62kcal Carbohydrates: 7g Protein: 2g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Sodium: 243mg Potassium: 135mg Fiber: 1g Sugar: 3g Vitamin A: 474IU Vitamin C: 5mg Calcium: 17mg Iron: 1mg
Keywords:coriander mint chutney, green sauce, mint chutney, pudina
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Charle Visser the chef.

Hey, I'm Charlé!

I'm a professional chef with over 20 years of experience, cooking in some of the best kitchens in the world for some of the most famous people on the planet.

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