Simple, FLAVORFUL Cilantro Mint Chutney- a delicious accompaniment to Indian food – Biryani, Frankies, Dosa, Basmati Rice or Naan Bread. Can be made in 5 minutes flat!

Cilantro Mint Chutney Recipe

Here’s a simple, but VERY flavorful recipe for Cilantro Mint Chutney. It’s something that can be whipped up in a blender in just a few minutes and can be used on so many things to give your dishes a punch of flavor that will take them from ordinary to FANTASTIC!   A good recipe to add to your repertoire! It’s made with fresh cilantro, mint, ginger, jalapeno, garlic, lemon juice and your choice of yogurt (or coconut yogurt) for a hint of creaminess. Feel free to add freshly grated coconut and prepare to swoon.

How to make Cilantro Mint Chutney | 30-second video


This week we are using this Cilantro-Mint Chutney Recipe on Frankies (Indian style Burritos) – but be sure to save any extras for buddha bowls, kabobs, biryani or basmati rice, samosas, dosa,roasted veggies or toasty naan bread. So fresh and tasty!  Cilantro Mint Chutney Recipe

It literally takes 2 minutes in the blender and it is done! So easy!

Cilantro Mint Chutney Recipe  Cilantro Mint Chutney Recipe

Give this easy Cilantro Mint Chutney Recipe a try this week- I promise, you will looooooooove it.

Try it on this Quick Chickpea BiryaniTandoori Glory Bowl , Tandoori Chicken (or Tofu)  Skewers , Homemade Naan ….or on my new favorite, Frankies!!!

xo

For more tasty sauce recipes to brighten up your meals, be sure to go the sauce category!!!

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Cilantro Mint Chutney Recipe

Cilantro Mint Chutney Recipe

  • Author: Sylvia Fountaine
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 1 ½ cups 1x
  • Category: Sauce, condiment
  • Method: Blended
  • Cuisine: Indian
  • Diet: Vegetarian

Description

Simple, FLAVORFUL Cilantro Mint Chutney- a bright and refreshing Indian condiment to use on Biryani, Samosas, Frankies, Dosa, Kabobs, Rice or Naan. Can be made in 5 minutes flat! Vegan adaptable. See notes!!!


Ingredients

Scale
  • ½ cup yogurt, (see notes for vegan version)
  • 3 tablespoons fresh lemon juice
  • 1 bunch cilantro, tender stems ok
  • 1 cup mint leaves, packed ( 2 x .75 ounce packages)
  • 1 medium jalapeno, sliced
  • 2 teaspoons sliced ginger
  • 1 garlic clove
  • ¼1/2  teaspoon kosher salt,
  • ½ teaspoon sugar (or an alternative like honey, palm sugar, etc)
  • optional: 1 tablespoon water, or just enough to get blender going – you may not need this

Instructions

  1. Blend all ingredients in a blender or food processor until relatively smooth.
  2. Taste and adjust salt and lemon to your liking.
  3. Refrigerate until serving.
  4. Chutney will keep 4 days in the fridge.

Notes

To make this thicker, feel free to add desiccated coconut or peanuts.

If you would like to make this vegan – either sub coconut yogurt or soy yogurt, or silken tofu. If using silken tofu, you might want to add 1 tablespoon olive oil and for sure, more salt and lemon.

If you would like more of a traditional Indian Mint Chutney, without the “creaminess” leave out the yogurt, add ¼ cup-½ cup of chopped onion and a bit of water to get the blade moving.

Nutrition

  • Serving Size: ¼ cup
  • Calories: 21
  • Sugar: 1 g
  • Sodium: 39.7 mg
  • Fat: 0.8 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 2.2 g
  • Fiber: 0.7 g
  • Protein: 1.7 g
  • Cholesterol: 1.9 mg

Keywords: mint chutney, cilantro mint chutney, chutney recipe, best mint chutney, mint chutney recipe

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Comments

  1. Thanks for this recipe! I was looking for ideas for the beautiful mint I have in the garden, right now (besides Mojitos, LOL). I happened to have the other ingredients in the fridge, blended up a batch, and served it to rave reviews with an Indian-inspired chicken dish.

  2. I’ve paid a pretty penny for this exact chutney at the farmers’ market. I’m excited to be able to make it fresh for about $1/batch!! Thank you, it is delicious.

    As to the question about freezing it, the lady who sells it at my farmers’ market brings it frozen in a cooler and sells it partially frozen so that it’s still cold when you get home.

  3. This was an awesome recipe. My 87 YO mother loved it, I loved it, my children loved it. My husband even loved it! It really complimented the Quick and Easy Biryani Recipe beautifully!

  4. I LOVE IT! I Was making samosas and wandering what sauce to eat it with….then I remembered eating a mint sauce younger…it’s exectly the taste I was looking for!!! Yummy!!!! Tanks for the recepy !

  5. I tried making this last night and my family thought it was amazing. My husband says he will no longer eat the kinds from the restaurants because he loves it being fresh so much. (I did choose to not add the yogurt.). It was a wonderful addition to our lamb chops. My husband enjoyed it so much he has requested it so he can have it as a dipping sauce for his tortilla chips. Thank you for sharing this recipe. <3 it!

  6. Just made this ahead for tomorrows dinner (Frankies). There is quite a lot and just wondered how it would freeze? It is delicious by the way, thank you for a great recipe

    1. Hi Anne- I haven’t frozen this- not sure how it would be when thawed. Give it a try?

      1. Sorry, I only just noticed you have answered this question many times before, what patience. Will give it a go as there are similar chutneys in the freezer section of the supermarket. Not nearly as nice as this one but they thaw out ok so this should work.

  7. This is insane – such a good little sauce – I’ll be using it for lots of things and definitely making again. I was a bit dubious as I’m not really a fan of coriander but the other flavours balance it so well – it’s zingy and fresh – can’t wait to use it as part of our dinner tonight. Thanks so much for the recipe.

    1. Awesome Charlie- I’m so glad you gave it a try. I love it too. Great on so many things…

  8. This recipie is crazy good and well worth the small effort required to make it. I opted for honey rather than sugar and went with cocoyo’s coconut yogart; DIVINE!!!! Thank you SO MUCH for sharing this recipie 🙏🏽💚, it’s a keeper!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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