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4 from 7 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.
Prep Time5 mins
Total Time5 mins
Course: ingredient
Cuisine: Indian
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