Mint Coriander Chutney

This is a really simple and easy chutney recipe which my Mom used to make often when I was growing up. This was the prefect accompaniment for samosas or yummy aloo tikkis (potato pancakes) adding the sour and spicy notes to the fried snacks. I make this chutney often now as its a great condiment to any Indian dinner. For instance, I mix it with rice and dal, or pour it over sliced onions and radishes as a spicy salad dressing that goes perfectly with curries, or simply spread a thin layer of it over sliced bread with butter and add some sandwich toppings.The end result is always satisfying with an already good dish just oomphed up a little by the spicy green devil.

This takes no more than five minutes to make and all you need is a good blender with the other ingredients. There are many variations possible from this basic chutney, you can add garlic , or sugar, or yogurt for different textures and flavours. All of them taste equally delicious. The recipe here is has a bit of heat and if you like less spicy just use 1 chilli as opposed to the 4 I used!

Mint Coriander Chutney

  • Servings: 6-8
  • Time: 15mins
  • Difficulty: “easy”
  • Print


  • 1 cup packed mint leaves roughly torn stems discarded
  • 1cup coriander leaves roughly torn with some softer parts of the stalk reserved
  • 1/2 inch piece ginger
  • 4 green or bird’s eye chilli (use less for less spicy)
  • 1-2 tbsp lemon juice
  • 1tsp cumin powder
  • Sea salt or rock salt to taste


  1. In a blender blend together mint, coriander, chillies, ginger and cumin powder, until it forms a paste. Add a little water if necessary.
  2. Mix in the lemon juice and salt in the chutney. Tip: add 1tbsp of lemon juice first and then check the level of sourness. Add the 2nd tbsp if you like a tangier taste.
  3. Keep it in an airtight jar in the fridge. The chutney stays fresh in the fridge for upto 5days.

Enjoy this with your favourite snack, while I go get ready to prep for Samosas after writing about this chutney!


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