Coriander Mint Chutney
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Coriander-mint chutney is a simple yet delicious accompaniment that most Indian snacks can’t do without. This tangy and flavorful green sauce made from cilantro and mint comes together in less than 10 minutes!
If you are relatively new to Indian cuisine, coriander mint chutney is the green, tangy, spicy dip with a hint of sweetness that accompanies the samosas or the papadums in Indian restaurants. This green chutney and the sweet tamarind chutney make a dynamic duo.
How to make coriander-mint chutney
My mother-in-law is not the one to experiment with cooking. She sticks to the few recipes she knows and makes them well.. like really well. This coriander-mint chutney is one of her recipes and she knocks it out of the park. It is so good that even though I have a cilantro chutney recipe already on the blog, I felt compelled to share this recipe with you.
For this recipe, we rely on tamarind and jaggery to achieve the sweet and tangy combination just like most South Indian households. The tamarind and jaggery bring a unique flavor to the dish that will make you want to wipe your plate clean. It’s just that good.
Ingredients used in green chutney
- Main ingredient – Cilantro and mint: Making chutneys involves grinding vegetables, fruits or herbs to a fine paste along with a host of other ingredients to enhance the flavor. Green chutneys are mostly made from cilantro and in this case, a combination of cilantro and mint. The ratio may change from one household to the other but we like to stick to 1:2, where for every 1 cup of mint leaves, we use 2 cups of cilantro leaves.
- Tamarind and jaggery – In most cases, the tanginess in the chutneys comes from lime juice or tamarind juice, the sweetness from using sugar or jaggery. Feel free to play around with similar ingredients depending on what’s available in your pantry.
- Green chilies, garlic, and salt – to add some heat and flavor.
- Grated coconut for additional taste and texture. The addition of the coconut helps turn this chutney into a spread making it perfect for sandwiches.
Variations
There are so many different ways you can make cilantro and mint chutney. If you want to mix it up you can try the following variations –
- Use black salt for that extra zing.
- Add yogurt instead of coconut to get a creamy texture.
- Use dried pomegranate seeds to get the tang instead of tamarind.
- Add 1/4 cup of peanuts
- Add 1/4 cup chopped onions
The possibilities are nearly endless.
Testers notes
-
If using fresh tamarind, take chunks of tamarind from the package about a 2-inch piece. If the tamarind is soft and scoopable, use one tablespoon.
-
It is hard to predict how tangy the tamarind juice will be, so always add 1/2 of the tamarind juice first, do a taste test and add the remaining.
-
If you are using juice from tamarind soaked in 1/2 cup of water, you don’t need additional water to grind the chutney.
- You can also substitute fresh tamarind with 1/2 teaspoon tamarind paste or 1/2 a tablespoon of lime juice. Also, jaggery can be substituted for sugar.
- Avoid using the thicker stalks of cilantro and the mint leaves, they make the chutney bitter.
- The quantity of mint can vary, depending on how much you like the flavor – you could start with 1/2 a cup and see how you like it or go all the way to one cup of mint leaves.
Storing green chutney
- For best results, cover it in an air-tight container to preserve the bright green color. Use immediately or refrigerate.
- The chutney preserves well for 3-4 days in the refrigerator but will darken.
- To freeze chutneys
- Transfer them into an ice-cube tray and place it in the freezer.
- Once they have frozen, remove the individual cubes from the ice cube tray and place them in a Ziploc.
- Before use, remove the quantity you need and thaw them in a refrigerator overnight or at room temperature for a couple of hours.
Troubleshooting chutney issues
- Too watery? Add grated coconut to thicken it up and then adjust the seasonings.
- If the chutney is too tangy, add some jaggery or sugar.
- If the green chilies have ended up making your chutney spicy, counter it with jaggery/sugar.
This chutney pairs very well with most Indian street snacks, sandwiches, and also, with South Indian food such as idlis and dosas.
Indians love their chutneys and here are some other chutneys that I have on my blog that I am sure you’ll love –
- Red chili chutney – a spicy and tangy chutney perfect for south Indian snacks.
- Coconut Chutney – The must have chutney for most south Indian dishes such as Ven Pongal, Idli, Kapparutti, etc.
- Coriander chutney – This green chutney is perfect for street food.
- Tamarind date chutney – Here is a super easy, quick yet delicious recipe to make this mouthwatering tamarind date (khajur imli) chutney at home using your Instant Pot. Stovetop instructions are included too!
- Peanut chutney – If you love peanuts, this Andhra style peanut chutney is for you. Creamy and finger-licking good, this groundnut chutney is a perfect accompaniment to piping hot idlis, vadas, or dosas.
- Vada pav chutney – This zesty garlic chutney is what makes vada pav so tantalizingly good. It has a long shelf life and you’ll find that it is a great way to amp up your meals.
Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -
- Read this article on 10 things to know before using your Instant Pot
- An in-depth guide on how to use your Instant Pot
- 10 Most Useful Instant Pot Accessories
- A massive collection of Instant Pot Recipes
- A list of best Instant Pot Cookbooks for every kind of diet
Coriander Mint Chutney Recipe
Ingredients
- 1 tablespoon fresh tamarind or 1/2 teaspoon tamarind paste
- ½ cup water
- 2 cups chopped cilantro/ coriander/dhania leaves
- 1 cup mint leaves
- 4 garlic cloves
- 2 inch ginger piece or 1 tablespoon grated ginger
- ½ cup grated coconut
- 1-2 Indian or Thai green chilies
- 2 tablespoons powdered jaggery
- ½ teaspoon salt or as needed
Instructions
- If using fresh tamarind, soak in 1/2 cup hot water for 10 minutes. Run it through a sieve to filter the juice out.
- Add all the ingredients in a blender including the tamarind juice (see note)and grind until smooth.
- Serve it immediately or refrigerate it for later use.
Notes
- If using fresh tamarind, take chunks of tamarind from the package about a 2-inch piece. If the tamarind is soft and scoopable, use one tablespoon.
-
It is hard to predict how tangy the tamarind juice will be, so always add 1/2 of the tamarind juice first, do a taste test and add the remaining.
-
If you are using juice from tamarind soaked in 1/2 cup of water, you don't need additional water to grind the chutney.
- You can also substitute fresh tamarind with 1/2 teaspoon tamarind paste or 1/2 a tablespoon of lime juice. Also, jaggery can be substituted for sugar.
- Avoid using the thicker stalks of cilantro as well as the mint leaves, they make the chutney bitter.
- The quantity of mint can vary, depending on how much you like it - it could be 5-6 leaves or go all the way to a cup of mint leaves.
Storing green chutney
- For best results, cover it in an air-tight container to preserve the bright green color. Use immediately or refrigerate.
- The chutney preserves well for 3-4 days in the refrigerator but will darken.
- To freeze chutneys
- Transfer them into an ice-cube tray and place it in the freezer.
- Once they have frozen, remove the individual cubes from the ice cube tray and place them in a zip loc.
- Before use, remove the quantity you need and thaw them in a refrigerator overnight or at room temperature for a couple of hours.
Troubleshooting chutney issues
- Too watery? Add grated coconut to thicken it up and then adjust the seasonings.
- If the chutney is too tangy, add some jaggery or sugar.
- If the green chilies have ended up making your chutney spicy, counter it with jaggery/sugar.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Awesome nd easy to prepare ❤️