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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!

More Indian recipes you'll love!

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Cilantro Mint Chutney Recipe

Mint Chutney Recipe

  • 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

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







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    1. Hey Jeanne, I think people have but I don’t recommend it. I feel like it would loose it’s vibrancy!

  1. I want to try canning this, without the yoghurt I’m sure… any idea if this delicious chutney will be ok canned?

  2. So flavorful!!! Second time we’ve made it, this time more like a burrito bowl with naan bread on the side. Delicious both times! I would hands down make this for my foodie friends.

  3. Omg. Delicious. Fragrant. Quick! We Loved this sauce! Thank you! I have so much mint growing and was running out of ideas as to what to do with it all short of mojitos! Yum yum!

  4. I CANNOT BELIEVE how delicious this is. It tastes so vibrant and complex! I followed the recipe to a t. Perfect. Wouldn’t change a thing. Now I want to put it on everything!!

  5. Love this bright, flavorful sauce. We made a Tikka Masala dish and added a dollop on top of a little sour cream. OMG… MMM. The only thing I added was a 1/2 tsp of sugar. The jalapeño I used was a hint too big, so the sugar counter acted the heat. But my, oh my… eye roll! I can’t wait to try this with the pickled onions on a wrap. Thank you for this recipe.

  6. I’m at an Indian grocery store right now buying some but I will for sure make some!

  7. I love this recipe. I use Serrano chilies because that’s what we like. This is my go to every month. Thank you.

  8. I made this to go with the Indian Madras Curry dish with chickpeas, tofu and cauliflower. It was delicious! I am so glad I have sauce leftover to add to other dishes. Thank you!

  9. 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.

  10. 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.

  11. 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!

  12. 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 !

  13. 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!

  14. 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.

  15. 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…

  16. 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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