Cilantro Mint Chutney

Name: Cilantro Mint Chutney
Prep time: 20 min

Shivani TailorFebruary 16, 2023

Cilantro Mint Chutney is as loved as ketchup in most Indian households. This is a tangy, spicy, minty sauce perfect to top any dish. Green chutney is one of those recipes where each family makes different, some like it spicier or with more cilantro. I am a mint lover, so there is almost equal parts mint and cilantro in this recipe.

How do I make Green Chutney?

Blend the following ingredients in a high speed blender for smoothest results:

Cilantro: This is not for my cilantro haters! You need a decent amount of cilantro for this recipe as it is the main herb. Find yourself a bright, fragrant bunch of it at your grocery store.
Mint: One of the favorite herbs, I also think it is underrated when it comes to adding it to savory dishes. Mint is widely used in Middle Eastern cuisine for its super fresh flavor profile. I also love adding mint to my biryani or pulao for a bit of brightness. I recommend buying mint from your local South Asian grocery store or market where you can get a lot for cheaper. I have found that the little plastic packets are more expensive and it seems to be filled with mostly stem instead of actual mint. I have also found a good amount at my local Asian grocery store!
Green Chilis: I used the Indian green chilies for this recipe, they are short and skinny. You can also substitute for Jalapeño or Serrano peppers depending on how spicy you like it.
Water: You can adjust the amount for your liking, but I find 2 tablespoons to be perfect.
Oil: This helps bind the chutney and prevent it from separating, kind of like a homemade salad dressing. Stick to using a neutral oil.
Garlic: Since we are using raw garlic, add only 1 large clove or 2 medium size cloves to avoid that strong garlic taste.
Salt: Always start with a little less and taste after blending. You don’t want salty chutney!
Cumin: Add just a bit to add a hint of smokiness.

How do I store chutney?

Store the chutney in an airtight container in the fridge. I like to drizzle a tiny bit of oil on top of the chutney before covering with a lid, this will help prevent it from turning a different color.

Chutney will stay good in the fridge for around 1 week, after that, it could start to change color and flavor. I would make enough to last a week and not more than that.

If you do like to batch make chutney, add it to a large ice cube tray and freeze. Store it in a large freezer bag, tit should stay good for 3-4 months. Once you defrost, you might need to adjust the flavor with some salt.

What can I eat chutney with?

Literally anything you think would taste good with it. I love to eat it with my eggs for breakfast, samosas, aloo parathas, or even french fries! It’s totally up to you, but don’t be afraid to experiment.

Here are a few recipes to enjoy green chutney with: