This refreshing, tangy, super easy, flavorful mint and cilantro chutney is made with a handful of ingredients and is a keeper recipe. It is a delicious accompaniment to Indian food like pakora, samosas, kebabs, chaat, rice, etc.
Chutneys are an essential part of Indian cuisine. If you’ve ever been to an Indian buffet, you know you can always find green mint cilantro chutney, garlic chutney, and tamarind chutney.
Mint and Cilantro Chutney is a simple yet incredibly tasty recipe. It’s an item that can be quickly prepared in a blender and used on a variety of foods to add flavor and elevate them to the level of FANTASTIC! This a tasty recipe you should add to your collection! It’s made with fresh mint, cilantro, garlic, and lemon juice. Add some vegan yogurt if you want, and get ready to swoon.
This is known as Hari Chutney in Hindi, where Hari denotes green. It’s also called Dhaniya Pudhina Chutney. Pudhina is mint, whereas Dhaniya is cilantro. This chutney is also known as Coriander Mint Chutney because cilantro is known as coriander in India.
This chutney pairs nicely with all types of Indian food, including kebabs, sandwiches, and pakoras. It also works well as a side dish for dinner and as a dipping sauce for roasted vegetables. You can also use this chutney as a dressing for a salad.
Try this Mint and Cilantro Chutney this week with Gram Lentil and Potato Cutlet Burger, but keep any leftovers for Air Fryer Falafel Salad Bowl, biryani, samosas, or toasty Low Carb Flatbread. So yummy and fresh!
SCROLL DOWN FOR THE DETAILED RECIPE, BUT I REQUEST YOU DON’T SKIP READING THE INFORMATION INCLUDED IN THE BLURB.
Why Do You Like This Chutney?
- Made with fresh mint and coriander leaves, ginger, and a blend of spices, it adds a burst of flavor to any meal.
- It is quick to make and has no cooking. Blend for about two minutes, and it’s ready to serve. So simple!
- It is refreshing and super tasty!
- This chutney is vegan, gluten-free, and oil-free.
- It adds a little extra something to every dish you serve with.
- The flavors are refreshing and it tastes mildly sour.
- It is healthy and good for digestion.
- Perfect for serving with fritters, samosas, besan ki roti, chaat, and other Indian dishes.
- It is quite unique! Guests will be impressed by its flavor and vibrant color.
- Another amazing feature of this chutney is that it can be made in large quantities and frozen. Yes, it lasts for months in the freezer without losing its quality. So you may always enjoy it!
- Mint leaves: Mint leaves are renowned for being a fantastic appetizer. By stimulating digestive enzymes, it supports the digestive system. Try to find fresh mint leaves, as dried or frozen mint leaves will not work here.
- Cilantro leaves: Your chutney will taste lemony, peppery, and pungent thanks to fresh cilantro.
- Green chilies: Wash them thoroughly. Cut the stem off. Cut into big pieces. If you don’t want your chutney too spicy, just take out the seeds.
- Garlic: Garlic is another great aromatic ingredient in this recipe. Use fresh garlic instead of aged ones for maximum flavor.
- Cumin seeds: These seeds add a special smokey flavor. Cumin seeds are also considered good for digestion.
- Salt: To balance the flavor of this chutney.
- Lemon juice: Lemon juice helps in reducing the raw, strong flavor of garlic and adds a nice tangy taste to this chutney. Fresh lemon juice tastes significantly better than lemon juice from a bottle. You can, however, use bottled lemon juice if you are short on time and have no other choices. White vinegar can be used in its place as well.
How To Make Mint and Cilantro Chutney?
- In a blender, add all the mint leaves, cilantro leaves, green chilies, garlic, cumin seeds, lemon juice, and salt.
- Blend it into a nice paste.
- Serve it with your favorite accompaniment and enjoy!
What To Serve With This Mint and Cilantro Chutney?
Serve it with fritters, cutlets, or any snack of your choice. Here’re a few of my favorite options that I always like to serve along with this mint and cilantro chutney:
- Spinach Pakora
- Broccoli Fritters
- Vada Pav
- Potato and Peas Samosa Muffins
- Baked Tortilla Samosas
- Vegan Tater Tots
- Smashed Potato Bites
- Black-Eyed Pea Fritters
- Vegetable Patties
- Vegetable Biryani
- Black Chickpea Chaat
- Gram Flour flatbread (Besan Roti)
How To Store Mint and Cilantro Chutney?
- This chutney keeps fine in the fridge for 2-4 days. Just make sure to store this chutney in a clean, sterilized jar or container.
- You can store this chutney in ice cube trays and it can last for good 2-3 months.
- Just pop one cube out, and mix with vegan yogurt or mayonnaise or use it on its own.
- You can make this chutney with a mortar and pestle if you don’t have a blender.
- This chutney is quite strong and flavourful, I dilute the flavor of this chutney by mixing it with some vegan yogurt or vegan mayonnaise.
- You can mix this chutney in hummus to give your hummus a nick kick of flavor.
- This chutney can be used in marinades.
- If you prefer a little sweetness, add a half teaspoon of sugar.
- You can substitute tamarind juice for lemon juice.
- To boost its flavor and nutritional value add half an inch piece of ginger.
Frequently Asked Questions
Is This Mint and Cilantro Chutney Vegan And Gluten-Free?
Yes, this chutney is vegan and gluten-free.
Is Mint and Cilantro Chutney Good For Health?
This chutney has some amazing ingredients that are all considered healthy. Let’s have a look at them:
Mint Leaves: Mint leaves serve an important role in improving digestion, reducing inflammation, and soothing the stomach. They can also improve appetite and treat illnesses such as nausea.
Cilantro leaves: The leaves of cilantro contain manganese, folate, potassium, and vitamins A, C, and K. Cilantro has been linked by studies to a number of potential health advantages, including increased energy, healthier hair & skin, reduced risk of diabetes, cancer, obesity, and severe seizures.
Green chilies: The bright color of green chili indicates that it contains a high concentration of the antioxidant beta-carotene. Beta-carotene is beneficial to the health of the cardiac system, as well as the eyes, skin, and immune system. They also offer an excellent source of potassium and iron, as well as vitamins B and E.
Cumin seeds: Antioxidant flavonoids can be found in cumin and contribute to this chutney’s health benefits. Antioxidants can help in the neutralization of unstable particles known as free radicals, which cause cell damage. Antioxidants can help prevent high blood pressure, cancer, and cardiovascular disease by neutralizing these particles.
Garlic: Raw garlic has various anti-inflammatory organosulfur components. Eating garlic may be especially beneficial for preventing cognitive decline, preventing cellular damage, and may help reduce several risk factors for heart disease, like high blood pressure, high cholesterol, and high blood sugar levels.
Garlic consumption has also been linked to a lower incidence of stomach, lung, and the risk of developing colon cancer.
Lemon: Lemon also helps digestion, is full of phytonutrients and vitamin C, helps you lose weight, and, most importantly, stops kidney stones from forming and keeps your liver healthy.
How To Maintain The Bright Green Color Of Mint And Cilantro Chutney?
The first option is to consume it immediately after preparation. But I realize that’s not always feasible. When stored in the refrigerator, the color of this chutney darkens. Note that even when the color darkens, the flavor remains unchanged.
Sometimes the mint added to this chutney gives the green a deeper color. If you’d prefer, you may easily cut back on the mint. To keep the color, I also add tamarind or lime juice.
Another option to get a brighter hue is to mix the chutney with vegan yogurt or mayo while serving.
What Does Cilantro Leaves Taste Like?
The taste of cilantro is described as being fresh, lemony, and/or soapy. It tastes quite herbaceous and pungent.
Give your taste buds a treat with this mint and coriander chutney recipe; you will absolutely adore it.
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- Categories: Gluten-Free, Vegan
- Course: Sauce
- Cuisines: Indian, Pakistani
- Energy: 46 kcal / 192 kJ
- Fat: 0.7 g
- Protein: 2.3 g
- Carbs: 9.1 g
- Cooking: 10 min
- Ready in: 10 min
- For: 4 Servings
- 25 cloves of garlic, peeled
- 1 tablespoons red chili flakes, or pinch of cayenne pepper
- 1 tablespoon cumin seeds
- 2 green chili peppers
- 2 tablespoons lemon juice
- 1 bunch Mint leaves
- 1 bunch cilantro leaves
- 1/2 teaspoon salt
- 1/2 cup water
- Place the garlic cloves, red chili flakes, cumin seeds, green chili peppers, lemon juice, water, and salt, into a mortar and pestle
- Grind the ingredients until well combined.
- Add the mint and cilantro leaves and continue grinding until everything is well mixed.
- Serve as a condiment with bread, rice, quinoa or a recipe of your choice.
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