Mint-Coriander Chutney (Indian Green Chutney)

By @saucesanddips | Fresh, Tangy Herb Chutney for Chaat, Grilled Meats, and Sandwiches

Mint-Coriander Chutney is a bright, zesty Indian condiment made with fresh cilantro, mint, green chilies, lemon, and warm spices. It’s the essential green dip for chaat, kebabs, samosas, sandwiches, and grilled dishes—refreshing, aromatic, and versatile.

Ingredients (Makes about 1 cup)

2 cups fresh cilantro leaves and tender stems, loosely packed
1 cup fresh mint leaves, loosely packed
1–2 green chilies (serrano or Thai), stemmed (seeded for milder)
1 small garlic clove (or 1/2-inch ginger piece)
2 tablespoons lemon juice (or 1½ tablespoons lime juice)
1/4 teaspoon ground cumin (or 1/2 teaspoon roasted cumin powder)
1/2 teaspoon fine sea salt (plus more to taste)
1/2 teaspoon sugar (optional, balances bitterness)
2–4 tablespoons cold water (as needed to blend)
Optional: 2 tablespoons plain yogurt for a creamier chutney

Instructions

1. Prep the Herbs
Rinse cilantro and mint well; shake dry. Roughly chop to help the blender catch.

2. Blend
Add cilantro, mint, chilies, garlic (or ginger), lemon juice, cumin, salt, and sugar to a blender. Blend, adding cold water 1 tablespoon at a time until smooth and spoonable. For a creamy version, blend in the yogurt.

3. Adjust
Taste and adjust salt, lemon, or chili heat. Use immediately or chill.

Serving Ideas

Classic with chaat, samosas, pakoras, and kebabs
Spread on grilled sandwiches (Mumbai-style) or wraps
Drizzle over grilled fish, chicken, or roasted vegetables

Tips from @saucesanddips

Cold water keeps the herbs vibrant green
If your mint is strong, add an extra tablespoon of lemon juice and a pinch more sugar
Stores 2–3 days refrigerated; for longer storage, freeze in ice cube trays

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