Coriander / Cilantro mint chutney is a delicious green sauce dip that most Indian snacks can't do without. This Indian green chutney made from cilantro and mint comes together in less than 10 minutes!
Prepare the tamarind: If using fresh tamarind, soak it in 1/2 cup of hot water for about 10 minutes. Strain through a sieve to extract the juice. Skip this step if using tamarind paste.
Clean and pick the cilantro: Chop off the roots. Rinse the cilantro leaves under cold running water to remove any dirt or debris. Shake off the excess water. Gently remove the cilantro leaves from the stems. You can include some tender stems as they are flavorful, but discard any thick ones.
Clean the mint leaves: Chop and discard any thick mint stems. Rinse the mint leaves under cold running water. Be gentle, as mint leaves can be delicate. Shake off any excess water or pat them dry with a clean kitchen towel.
Blend the ingredients: In a blender or food processor, combine the cleaned cilantro and mint leaves, garlic cloves, ginger piece (or grated ginger), grated coconut, green chillies, powdered jaggery, salt, and the tamarind juice (or tamarind paste). Blend the mixture to a smooth paste.
Serving: Your coriander & mint chutney is ready to enjoy! Serve it immediately, or store it in the refrigerator for later use.
Notes
When selecting fresh tamarind, choose a piece about 2 inches in size. If it's quite soft and scoopable, just a tablespoon will do.
The tanginess of tamarind can vary, so start by adding just half of the juice you've got. Then, taste the chutney and see if it needs more.
You'll often find that the juice from the tamarind is plenty, and there's no need to add in extra water.
If fresh tamarind isn't on hand, no worries—1/2 teaspoon of tamarind paste or 1/2 tablespoon of lime juice makes a fine stand-in. And if you're out of jaggery, feel free to use sugar instead.
Be sure to remove the thick stalks from your cilantro and mint, as they can impart bitterness to your chutney.
As for the mint, it's a matter of personal preference. Start with half a cup, and if that's to your liking, perfect. If not, feel free to increase it to a full cup.
How to store green chutney
Storing and prepping coriander mint chutney ahead of time can be a game-changer for those busy days. Here’s how to do it:
Refrigeration: Store the chutney in an airtight container in the refrigerator. It usually keeps well for 4-5 days.
Freezing: For longer storage, freezing the chutney is a great option. Spoon the chutney into ice cube trays, freeze until solid, and then transfer the cubes to a freezer bag or airtight container. Frozen chutney can last for 2-3 months. Thaw in the refrigerator before use.