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!
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! 
It literally takes 2 minutes in the blender and it is done! So easy!
Give this easy Cilantro Mint Chutney Recipe a try this week- I promise, you will looooooooove it.
Try it on this Quick Chickpea Biryani, Tandoori 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!!!
PrintCilantro Mint Chutney Recipe
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!!!
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 1 ½ cups
- Category: Sauce, condiment
- Method: Blended
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 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
- ¼–1/2 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
- Blend all ingredients in a blender or food processor until relatively smooth.
- Taste and adjust salt and lemon to your liking.
- Refrigerate until serving.
- 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
Do you think this will freeze well ?
Hi Saba- my guess is no- but I haven’t tried. I think the color would turn unappealing?
I made this recipe without the yogurt at it was DELICIOUS. The WHOLE HOUSE LOVED IT with the samosas I made! Thank you!!
★★★★★
Great to hear and PERFECT on Samosas!
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!
★★★★★
Thanks Swati-glad you enjoyed this.
This was terrific and would be a great accompaniment for a variety of dishes.
★★★★★
Thanks Cathie!
Another refrigerator staple! This really enhances flavor complexity.
★★★★★
thanks Lisa!
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.
★★★
Thanks Karen!
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.
This was amazing. Can you freeze it?
★★★★★
Hey, Tracey-I haven’t tried freezing it… but not sure it would freeze all that well? I guess you could always try?
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.
★★★★★
thanks Ellen, glad this works for you!
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?
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.
Fair enough. Thank you! In any case, it’s really good and I ate up my first batch quite quickly!
★★★★
I used dried mint and it came out great.
Hooray! That’s great
Awesome!
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.
★★★★★
How much is a bunch of cilantro?
One cup packed- thin stems ok. 😉
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.
★★★★★
Awesome Benny- glad you liked. 🙂
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.
★★★★★
Glad you gave it a go. 🙂
Never eat soap people! Go VEGAN!!!
★★★★★
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
Glad you are enjoying.
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!!
you say there is a 30 second video, yet there are no videos 😐
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?
Question for you, my husband can’t eat cilantro, could I replace with parsley?
yes, that should work!
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
★★★★★
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.
★★★★★
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 🙂
Right, this version is not very traditional- but I like it. 🙂
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!
★★★★★
Yum! I used vegan unsweetened coconut milk yogurt and it turned out great!
★★★★★
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.
★★★★
Excellent
★★★★★
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 !
★★★★★
Great to hear Jessica, thanks so much!
How long can you store this until it goes bad, and what is the best method for storing?
In the fridge, sealed, for 4 days.