Cilantro Mint Chutney is a delicious condiment served with Indian cuisine. It’s herby, bright, slightly spicy and tastes incredibly vibrant, made with fresh mint, chilies, ginger and garlic. Make it in 5 minutes flat using your blender or food processor. Gluten-free & vegan-adaptable! Video. 

Cilantro Mint Chutney is a delicious condiment served with Indian cuisine. It's herby, bright, slightly spicy and tastes incredibly vibrant, made with fresh mint, chilies, ginger and garlic. Make it in 5 minutes flat using your blender or food processor. Gluten-free & vegan-adaptable, includes a video.

The eyes do not see what the mind does not want.– Indian Proverb

Mint chutney has been enjoyed for centuries throughout India – it’s a versatile condiment that is fresh and vibrant, uplifting and elevating many Indian dishes. It’s an easy recipe that can be whipped up in a blender in just a few minutes and can be used on many things to give your Indian meals a punch of flavor that will take them from ordinary to FANTASTIC!

Why you’ll love this recipe!

  • It’s fast and easy! Use a blender or food processor and it is ready in under 5 minutes.
  • It tastes amazing! Mint chutney tastes fresh, vibrant and tangy, slightly spicy, slightly sweet, with the fresh mint flavor shining through. This green chutney is made with fresh mint leaves, cilantro, ginger, green chillies, garlic, lemon juice and your choice of yogurt (or coconut yogurt) for a hint of creaminess. It is oil-free, low in calories, and tastes amazing! 
  • You’ll find a millions ways to use it!

Mint Chutney | 30-Sec Video

Ingredients in Mint Chutney

  •  Fresh Mint leaves – fresh mint is a must here, giving the chutney its fresh, lively cooling flavor!
  • Cilantro – we’ve added cilantro (coriander leaves)  and tender cilantro stems to the chutney, for more flavor but if so inclined you can swap out fresh flat-leaf parsley or more mint. 
  • Yogurt– we make our chutney a little cooling with yogurt- full fat whole milk yogurt, sheep’s milk yogurt, or Greek yogurt. Feel free to use vegan yogurt, or even leave it out. 
  • Citrus juice– fresh lemon juice or lime juice adds a delicious brightness! 
  • Green chillis– jalapeno chili or Serrano chili for a little heat. 
  • Fresh ginger and fresh garlic – add a hint of punchy good flavor.
  • Salt and sugar – or sub kosher salt and jaggery!
Cilantro Mint Chutney Recipe

How to make Mint Chutney (Instructions)

Mint Chutney literally takes only two minutes using a blender or food processor. It is incredibly simple to prepare.

  1. Simply gather your fresh ingredients and place them in a blender or food processor.
  2. Blend until the mixture becomes smooth and creamy.
  3. Once you have achieved the desired consistency, transfer the chutney into a bowl or jar.
  4. For maximum flavor, it is recommended to chill the chutney thoroughly before using! This not only allows the flavors to develop further but also enhances the overall taste.
  5. Homemade mint chutney will stay fresh for up to 4 days in the refrigerator when stored in a sealed container or jar. In case you have some leftovers, you can also freeze the chutney for later use. This way, you will always have a tasty and aromatic condiment ready whenever you need it!
Cilantro Mint Chutney Recipe

Ways to use Mint Chutney

Mint chutney is a traditional side dish or accompaniment to Indian cuisine, adding fresh, bright, lively flavor, waking up your taste buds!  It compliments many meals. This week we are using this Mint Chutney Recipe on our  Frankies Recipe (Indian style Burritos) – that you absolutely must make! But be sure to save any extras (or make a double batch) for:

Cilantro Mint Chutney Recipe

Mint chutney Variations 

  • While mint is the star of the show, you can add other ingredients to enhance the chutney’s complexity. For example, adding a handful of fresh coriander leaves (cilantro) like we have here can give it an extra layer of flavor.
  • You can also experiment with roasted peanuts for a nutty undertone.
  • Try adding fresh grated coconut! This gives a delightful texture and subtle sweet flavor to the chutney.
  • Add spices like mustard seeds, ground coriander or ground cumin. Fresh curry leaves are nice too. 
  • Leave out the yogurt and add little onion for a more traditional version- see the recipe notes. 


What is mint chutney made of?

Traditionally, mint chutney is made with fresh mint leaves, chillies, onions, garlic, ginger, salt and sugar.

Is Mint Chutney healthy?

We think so! It’s full of vitamins and nutrients.

How to make make mint chutney less bitter?

Try adding more mint leaves, cilantro leaves and a little more sugar.

What does mint chutney taste like?

Mint chutney should be tangy, slightly spicy, and slightly sweet, with the mint flavor shining through. The primary ingredients include fresh mint leaves, green chilies (adjust the quantity depending on desired spiciness), garlic, ginger, lemon juice, and a touch of sweetness from sugar or jaggery.

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

Mint Chutney Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 73 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1 ½ cups 1x
  • Category: Sauce, condiment
  • Method: Blended
  • Cuisine: Indian
  • Diet: Vegetarian


Simple, FLAVORFUL  Mint Chutney is 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. Video.


Units Scale
  • 1/2 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
  • 1/41/2 teaspoon kosher salt,
  • 1/2 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


  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.


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.


  • 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







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      1. I made this recipe without the yogurt at it was DELICIOUS. The WHOLE HOUSE LOVED IT with the samosas I made! Thank you!!

  1. Hello Sylvia,

    This came out delicious! I did add a bit of water and skipped the jalapeño but it tasted great. I think it goes well with many things but I especially enjoy it as a salad dressing. Thank you for a great recipe!

  2. The taste of this is really delicious – but be careful not to overblend it, I would just pulse it a couple of times. I didn’t add any water but it ended up like a juice, very watery in texture, and it didn’t thicken up after putting it in the fridge. I had to add yoghurt to it to thicken it up and then it lost some of the flavour.

    1. Thanks. I’ll do that next time. I wish I had read this comment before. Mine turned out like a juice and I couldn’t figure out why.

    1. Hey, Tracey-I haven’t tried freezing it… but not sure it would freeze all that well? I guess you could always try?

  3. I’m always on the hunt for a good cilantro mint sauce, and finally, I have landed on your most delicious sauce. I used a thai bird chile (since I had no jalapenos), meyer lemon juice, and sugar as my options. I shared some with my neighbors, and they raved about it. I then put some on the mediocre pizza we had, and it was heavenly. Compared to other recipes that use things like cumin, onion, coconut, and the like, this recipe, for me, was just so bright and fresh and very easy to use for most anything. Note: always use the freshest ingredients, whether veg, spices, etc., as it will make a difference.

  4. Haven’t tried the recipe yet, but it looks like just what I’m looking for! Here’s a question: is it safe to pressure-can this chutney if I make the more traditional version?

    Additionally, can this be made with dried mint?

    1. Hi Jenn- I’m not sure. My guess is there is a way but I’m not an expert in canning. Havent tried with dried mint. You may just have to experiment a little here.

      1. Fair enough. Thank you! In any case, it’s really good and I ate up my first batch quite quickly!

  5. So delicious! I see what you mean about how versatile this condiment is. I want this in my fridge at all times! I didn’t have yogurt on hand so I used a small dab of tahini for a bit of creaminess (careful, too much might make it bitter). I wound up with too much water trying to get my food processor going but Panko bread crumbs did the trick. This recipe must be hard to mess up because after all that it was still fantastic. Big hit.

  6. Absolutely BRILLIANT! I’ve just found your recipes and love them. This one in particular hits all the right notes on my tongue. Thank you so much! AMAZING.

  7. I hate, hate cilantro. Always have, it tastes like soap. But for some reason this doesn’t. What a nice find! Thanks for the recipe. Perhaps I’ll try other exiles I have avoided because they have cilantro in them.

  8. Great recipe. I have tried the rice and then today the wraps. I have to say I’m so happy I found this website I feel like I am making really nice food which people enjoy consistently. I’m happy too I have found some meals which we can have every week. Thank you

  9. This is wonderful! I added the tablespoon of water, but shouldn’t have as it was a bit too watery. I may have added a bit too much juice. Nevertheless, it was yummy and works with so many dishes! Thank you Sylvia!!

    1. Hi, it is right below the first paragraph. It takes a few seconds to load. If you still don’t see it- is it possible you have your ad blocker turned on?

  10. Wow, I made this with my son. It was fantastic. We used gluten free corn tortillas. And for those (like me) that cannot do the heat… I suggest starting off very slowly adding a little jalapeno at a time to taste for the chutney.

    I could not stop eating these. They were that delicious and they were fun to make. Thank you

  11. Fantastic. I am addicted and put this on almost everything. Thank you for including the vegan and traditional options in the comments. I preferred these versions.

  12. We traditionally make this chutney without sugar or yoghurt and it comes out great too. In mango season, we substitute coriander with raw mango and it is amazing 🙂

  13. I am not one to make extra sauces and condiments due to time, but I took the chance on this one for my son’s birthday dinner. wow! we just wanted to eat it straight on naan, and it was especially great with brinjal bharta. I can imagine all sorts of ways to use this very fresh, flavorful chutney! thank you once again for sharing your culinary talents!

  14. Absolutely delicious. I added a bit too much water so it was a bit runny, but full of flavor. Next time I will make extra to put on sandwiches.

  15. Amazing and very very easy! I remember first trying a jalapeño mint chutney at a farmers market at college and I have been trying to find a recipe and this replicated it so well!
    My friends and family really love the chutney and I will definitely be making more in the future ! I ate it with whole wheat naan,chicken schwarma,and the falafel I made . I even added it on my Greek salad and it was just amazing! Thanks for sharing !


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