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Mint Cilantro Chutney

A vibrant Indian green chutney blending fresh mint, cilantro, ginger, and green chile into a bright, tangy sauce. The essential dipping sauce for samosas, pakoras, and grilled meats.

10 minEasyServes 825 cal/serving

IndianSauceBlenderVeganVegetarianLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 2 cups fresh mint leaves, packed
  • 2 cups fresh cilantro (leaves and tender stems), roughly chopped
  • 2 serrano or green chile (seeded for less heat), roughly chopped
  • 1 inch fresh ginger, peeled, sliced
  • 2 garlic clove
  • 2 tbsp fresh lemon juice (or lime juice)
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 cup water

Instructions

  1. 1

    Add 2 cups packed fresh mint leaves, 2 cups roughly chopped fresh cilantro (leaves and tender stems), 2 roughly chopped serrano or green chile (seeded for less heat), 1 inch peeled, sliced fresh ginger, and 2 garlic clove to a blender. Add 2 tbsp fresh lemon juice (or lime juice), 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 cup water.

  2. 2

    Blend until smooth, scraping down the sides as needed. Add a splash more water if the blender struggles to move.

  3. 3

    Taste and adjust salt and lemon juice. The chutney should be bright green, tangy, and lightly spicy.

  4. 4

    Refrigerate in an airtight container for up to 3 days. Stir before serving as it may separate slightly.

Questions

How long does Mint Cilantro Chutney keep?

Sugar and vinegar are preservatives: in a clean sealed jar it keeps two to three weeks refrigerated.

Can I halve or double Mint Cilantro Chutney?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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