Cilantro Mint Chutney

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This super easy and flavorful Cilantro Mint Chutney is a keeper recipe and made with handful of ingredients. Filled with fresh, herby and zesty flavors, it is a breeze to make this Mint Coriander Chutney. Use it as a dipping sauce with your favorite Indian snack or slather it on bread to make spicy sandwiches.

cilantro mint chutney served in white bowl on a wooden board with slices of lemon, chopped green chillies and ginger and sprinkled salt and cumin powder on a wooden board.

About Cilantro Mint Chutney

This spicy green colored chutney includes fresh mint, cilantro (coriander leaves), ginger and green chillies. A bit of earthy ground cumin and black salt rounds up the flavors. Don’t worry if you do not have black salt – simply use whatever edible salt you have on hand. Kosher salt, sea salt, pink salt – all work!

Optionally, you can add lemon juice as it preserves the green color of the chutney. This recipe comes from my mom and she would make it often as a dipping sauce with our after-school or evening snacks.

I always make some mint coriander chutney and keep it in my refrigerator. It keeps good for up to 2 to 3 days in the refrigerator.

Usually the chutney is used as a dipping sauce with Indian snacks like pakora, Samosa, Sandwich, Vada, Aloo Tikki. I also add this chutney in my favorite Mumbai chaat snacks like Sev Puri, Pani Puri and Ragda Pattice. It is also used as a spread for sandwiches.

Whenever I plan to make any of these chaat recipes then I usually make this cilantro mint chutney one day earlier and my work is easier the next day.

It is a versatile chutney and can be used in many chaat recipes. You can also check this similar Coriander Chutney.

mint coriander chutney in a white bowl on a wooden board
Step-by-Step Guide

How to make Cilantro Mint Chutney

1. Measure and keep all the ingredients ready for making the chutney.

Ensure that the main herbs – coriander and mint leaves are fresh. Don’t use the stem of mint as they can make the chutney bitter. Only use the leaves.

Cilantro Mint Chutney ingredients set aside

2. Rinse 1 cup chopped coriander leaves (cilantro) and 1 cup chopped mint leaves in the water in a colander or strainer 2 to 3 times. After rinsing, drain the water well.

I have used equal proportions of mint and cilantro, but even with 1.5 cups of cilantro and ½ cup of mint, the recipe works well. Ensure that the herbs are fresh and tender.

cilantro and mint being rinsed in a colander with water

3. In a mixie or blender, add the rinsed coriander leaves and mint leaves.

mint and coriander leaves in a blender

4. Next add 1 to 2 chopped green chilies (about 1 teaspoon chopped chilies) and ½ inch chopped ginger.

Instead of the Indian green chillies, you can use Thai green chillies or serrano pepper. Thai green chillies can make the chutney very spicy, so I suggest to add ¼ to ½ teaspoon chopped of it.

chopped green chillies, ginger in blender on top of cilantro and mint

5. Also add 1 teaspoon ground cumin powder (optional), 1 teaspoon lemon juice (optional) and black salt or any edible salt according to taste.

Lemon juice helps to retain the green color, but is optional. Feel free to omit it out if you do not like a tangy taste in the chutney.

ground cumin and salt on the remaining chutney ingredients in blender

6. Add 3 to 4 tablespoons of water or add as required to make a thick or medium-thick chutney.

If you plan to make this chutney as a sandwich spread, then make it thick. if serving with snacks as a dipping sauce, then make it medium-thick to medium consistency.

water being added in blender

7. Grind or blend all the chutney ingredients into a smooth paste. For a thicker chutney, add less water.

cilantro mint chutney blended in the blender

8. Keep the mint coriander chutney in an airtight container in the refrigerator. The chutney stays good for 3 to 4 days in the fridge.

mint coriander stored in a small glass jar

9. You can serve this cilantro mint chutney with Onion Pakoda, samosa, Potato Chips or French Fries or Potato Wedges or other snacks.

cilantro mint chutney in white bowl on a wooden board with slices of lemon, chopped green chillies and ginger and sprinkled salt and cumin powder on a wooden board

What to serve with Mint Coriander Chutney

In the Indian cuisine, chutneys are often used as dipping sauces with snacks or served as a side in an Indian meal.

Mint cilantro chutney is versatile enough to be eaten with a snack or served with an Indian meal.

I always make this chutney to go as a zesty fresh dipping sauce with Indian snacks of pakoda, aloo tikki, sabudana vada, samosa, kachori, dhokla etc.

This chutney can also be used as a spread for sandwiches. Sometimes I add it to make various chaat snacks that are popular in India. You can use this chutney to make chaat snacks like bhel puri, sev puri, ragda pattice, dahi puri etc.

More Chutney Variations

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mint coriander chutney recipe

Cilantro Mint Chutney

This cilantro mint chutney is an easy versatile chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chillies and ginger.
4.84 from 25 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Cuisine Indian
Course Side Dish
Diet Gluten Free, Vegan
Difficulty Level Easy
Servings 4


  • 1 cup chopped cilantro (coriander leaves)
  • 1 cup chopped mint leaves
  • 1 teaspoon chopped green chillies or serrano pepper or 1 to 2 green chillies.
  • ½ inch ginger – peeled and roughly chopped
  • 1 teaspoon cumin powder – optional
  • 1 teaspoon lemon juice – optional
  • salt or black salt or edible rock salt, as required
  • 3 to 4 tablespoons water or as required for blending



  • Pluck the leaves and tender stems from the coriander bunch. 
  • Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used. 
  • Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
  • Roughly chop them. Keep the other ingredients required for the chutney also aside.  

Making Cilantro Mint Chutney

  • In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
  • Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.

Serving Suggestions

  • You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
  • You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
  • Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.

Nutrition Info (Approximate Values)

Nutrition Facts
Cilantro Mint Chutney
Amount Per Serving
Calories 14
% Daily Value*
Sodium 625mg27%
Potassium 93mg3%
Carbohydrates 3g1%
Fiber 1g4%
Vitamin A 750IU15%
Vitamin C 7.4mg9%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This Cilantro Mint Chutney post from the archives (June 2010) has been republished and updated on 13 September 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Just tasted the mint and coriander chutney…now THAT is lovely. Thank you.5 stars

  2. Looks delicious! About how many cups of chutney will this make? I’m planning on cooking for 35 people, with your ragda pattice recipe, and trying to figure out how to scale up. Thank you!

    1. this recipe gives about 1/2 to 3/4th cup of chutney. so you can increase the recipe ingredients by 3 to 4 times.