mint coriander chutney

Mint coriander chutney is a great all purpose Indian dipping sauce.

Use it with samosas. Spoon it on pappadum. Dip pakora. Or use it as an ingredient in other dishes. Hariyali chicken. Lentil dishes. Even on grilled chicken – like an Indian chimichurri sauce. All sorts of possibilities.

You can buy pre-made mint coriander chutney at most Indian supermarkets. That’s what I used to do. I thought it was pretty good. Then I tried this. Turns out the store bought stuff is not so good.

Mint coriander chutney is best made from scratch

Made fresh from scratch is much better. Huge surprise. Fresh sauce made from scratch is better than preserved jar sauce. Did not see that coming.

OK – maybe I did but the difference is big enough I’m not buying it ever again. Not ever. Once you try this you won’t either.

Mint coriander chutney adds big Indian flavours to curries but is great on it's own as a dip as well.

There’s nothing to making this. Toss some stuff in a blender, whiz it up. Done. Literally. It’s mint, coriander leaf, green chilies, onion, garlic, lime juice and spices. Combine all and process. Just as easy as that.

But the flavours are huge. Really big. Bright. Fresh. It’s a bit of a shocker the first time you taste it. The only ingredient that’s hard to find is black salt.

You can get it at an Indian grocery for sure. Not likely to find it anywhere else. It has a distinct flavour. But it’s not critical. Can’t find it? Leave it out. This mint coriander chutney will still satisfy.

I got this recipe from a friend of mine. Raj says his wife is the cook but I think he’s not letting on. He says it keeps at least a month in the fridge. Never had it stick around long enough to find out at my house. Seriously.

You can mix this with mayonnaise and put it on sandwiches. It goes with everything.  I’m going to try it on a cumin and green chili grilled lamb burger next. Maybe some fried onion on top. Crazy really.

Close up of mint coriander chutney in a white bowl.

Print Pin
4.39 from 13 votes

mint coriander chutney

Mint coriander chutney is an all purpose Indian dipping sauce that can be used with samosas, pappadum and pakoras or as an ingredient in other dishes.
Course ingredient
Cuisine Indian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 about 1 1/2 cups
Calories 37kcal
Author romain | glebekitchen


  • 2 cups fresh mint leaves
  • 4 cups cilantro coriander leaves and stems
  • 3-4 green finger hot chilies with seeds
  • 1/2 medium white onion coarsely chopped
  • a clove of garlic
  • 1 inch piece of ginger peeled and coasely chopped
  • juice of 2 limes
  • 1 tsp cumin powder
  • 1/4 tsp black salt optional but really worth trying to get
  • salt and pepper to taste start with 1/2 tsp of kosher salt and add from there if needed
  • 1-2 Tbsp water
  • 1 Tbsp jaggery (or brown sugar) optional - if you want it more like the stuff you get at your Indian grocer


  • Combine all the ingredients in a blender and puree until smooth. Depending on your blender this may not be easy. Resist the temptation to add more water - just keep pushing and scraping the blender. It will get there eventually.


Serving: 10servings | Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 273mg | Potassium: 240mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2035IU | Vitamin C: 16.6mg | Calcium: 73mg | Iron: 1.8mg

15 thoughts on “mint coriander chutney”

  1. 5 stars
    I’ve made this again and again and love it. This last time I used a 9 cup food processor w fine results. I had just made a batch of garlic ginger paste and just added the chutney ingredients to the “dirty” food processor.

  2. I have made this quite a few times and it always turned out great, despite the fact that I am not a big fan of cilantro, so I cut back a bit, my observation is that the amount of lime juice and garlic clove amounts never changed regardless of the amount of servings made, so not sure if it makes that much difference, since it always worked, but just wondered if it makes a difference

    • I never noticed that. It seems my recipe software isn’t smart enough to scale ingredients that aren’t given in specific measurements. Thanks for the observation.

  3. Hello,

    I love your recipes. My girlfriend turned me on to Indian food at some local restaurants a few years back. It was exactly the change in boring American food Ive been looking for. I could literally smell the change the moment I walked into my first restaurant. When I first experienced the explosion of flavor on my taste buds though, it was at that moment when I decided I need to learn to cook like this. Thats when i stumbled across your website and i am so grateful.

    Question about this recipe: the 4 cups of coriander, are you chopping it some and then measuring out, loosely or tightly packing it in whole? Just want to make sure i get the right amount. I can fit different amounts in my 4 cup measuring cup depending how i put it in there! Thanks for sharing all these great recipes with us!

    • It’s addictive isn’t it:-).

      Chopped then measured. In this recipe super precise measurements aren’t really that important.

    • I honestly don’t know. I’ve never tried. Fresh herbs tend to discolour when frozen so I’m hesitant to even guess. Sorry…

  4. Looks good,stick blenders (immersion) are great for this!
    I would leave out Ginger and Black Salt but would bulk it out
    with green bell peppers and a little Mustard oil.

4.39 from 13 votes (10 ratings without comment)

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.