mint coriander chutney recipe, how to make coriander mint chutney

mint coriander chutney recipe with step by step photos – this is an easy chutney recipe made only with four ingredients – which are easily available in your kitchen, namely fresh mint leaves, coriander leaves, green chilies and ginger.

optionally, you can add lemon juice as it preserves the green color in the chutney. best is to add black salt in the chutney. i have learnt this recipe from my mother. on the internet there are many variations of the mint coriander chutney.

mint coriander chutney

this chutney is usually used as a spread for sandwiches. the chutney can also be had with pakora, samosa, bhel puri, chana masala, potato chips and even as an accompaniment with dal rice.

i always make some mint coriander chutney and keep it in my refrigerator. it keeps good for up to 3 to 4 days in the refrigerator.

i also add this chutney in my favorite mumbai chaat snacks like sev puri, pani puri, bread pakoda and ragda pattice. whenever i plan to make any of these chaat recipes then i usually make this chutney one day before and my work is easier next day.

its a versatile chutney and can be used in many chaat recipes. you can also check this similar coriander chutney recipe.

mint coriander chutney recipe

if you are looking for more chutney recipes then do check:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Mint Coriander Chutney

4.78 from 18 votes
this coriander mint chutney is an easy chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chillies and ginger.
mint coriander chutney recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
Course:side dish
Servings (change the number to scale):4
(1 CUP = 250 ML)


  • 1 cup fresh chopped mint leaves , chopped
  • 1 cup fresh chopped coriander leaves (cilantro leaves), chopped
  • 1 or 2 green chillies , chopped, add more chillies if you want the chutney to be spicy
  • ½ inch ginger , chopped
  • 1 teaspoon cumin powder - optional
  • 1 to 2 tablespoons lemon juice - optional
  • salt or black salt or rock salt as required
  • 3 to 4 tablespoons water or as required



  • 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 
  • keep the other ingredients required for the chutney also aside.  

making mint coriander chutney

  • in a mixie or blender grind all the above ingredients to a smooth paste using 3 to 4 tablespoons water. 
  • keep the chutney in an airtight container in the refrigerator.
  • you can serve this chutney with pakoras, samosas, chaat, chole, potato chips or other snacks.


  • green chilies can be added less or more as per your requirement.

NUTRITION INFO (approximate values)

Nutrition Facts
Mint Coriander 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.
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how to make coriander mint chutney

1. measure and keep all the ingredients ready for making mint coriander chutney.

mint coriander chutney recipe

2. rinse 1 cup coriander leaves and 1 cup mint leaves in water. you can also rinse them in a colander or strainer.

mint coriander chutney recipe

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

mint coriander chutney recipe

4. next add 1 to 2 chopped green chilies (hari mirch) and ½ inch chopped ginger (adrak).

mint coriander chutney recipe

5. also add 1 teaspoon cumin powder (optional), 1 to 2 tablespoons lemon juice (optional) and salt as required.

mint coriander chutney recipe

6. add 3 to 4 tablespoons water or add as required.

mint coriander chutney recipe

7. grind all the above ingredients to a smooth paste. for a thicker chutney, add less water.

mint coriander chutney recipe

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 chutney recipe

9. you can serve this mint coriander chutney with onion pakoda, samosa, potato chips or french fries or other snacks.

mint coriander chutney recipe

Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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46 comments/reviews

  1. 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!

  2. This was delicious! I had it with roasted chicken and potatoes, and it was exactly what I had hoped. Thank you so much for sharing this recipe! It is one of my favorite chutneys, but I had never made it before.5 stars

  3. Greetings thanks for all the yummy recipes.Recently I have tasted this mint and dhania chutney but it had a sweet and sour tangy taste. I just loved it. Perhaps you know how that was made. If you know that recipe please share

  4. Lovely recipes Dassana! I love your recipe for ragda pattice – you have inspired me to cook!
    I wanted to check if I can freeze this chutney? I do freeze the tamarind date chutney and it stays well for 6 months in the freezer. What about this one?5 stars

  5. Your recipes are too good mam. I have started to like cooking because of your recipes. Thank you so much mam, you are a great help for me… …5 stars

  6. Love your food thanks

    and just to ask if its Mint or Spearmint???? in the pictures it looks like Spearmint, i know that in different countries the names change for some items thanks5 stars

    • hema since it’s a mint chutney it’s imperative to add mint but if you are not fond of mint then you may skip them. But mint always add a lot of flavor and aroma.

  7. Very nice recipe! Thanx a lot ! Is it necessary to add mint leaves ?
    And , can u give me ideas for birthday party dishes ? I’m a vegetarian !5 stars

  8. hello dassana amit, gr8 blog 🙂
    i am searching for following answers to—–
    – i want to grow corainder & mint at home how to do can u guide?
    -i want to try cooker cake (eggless fruit cake)can u help with the recipe5 stars

    • thanks. for coriander, lightly crush in your palms the coriander seeds. they should not be roasted ones. place them in soil and cover with a loose layer of soil. water and let them sprout. for mint, buy some mint leaves having tiny roots on the stem. pluck the leaves and add it to your recipe. dig the root part into the soil. you can use 5 to 6 stems for one small pot. lightly water. the leaf shoots will sprout in a few days.

      for cooker cake, add 1.5 to 2 cups salt in the cooker. place a rack inside and place the cake pan on top of the rack. or directly place the pan on top of the salt. cover the cooker tightly without the whistle. on a low flame allow the cake to cook. you can check this recipe for chocolate cake made in pressure cake on the link given below. you can easily skip the flax seeds in the recipe –

  9. Thanx soo much for the delicious recipes – made the mint coriander chutney today – my hubby bought 4 bunches each and I’ve been dying to make a chutney with them .. Couldn’t stop licking my fingers as I was cleaning the blender !! 😉
    Mmmm … Deelicious5 stars

  10. Could u pls tell me y the chutney gives a bitter taste inspite of not using stems not Evn smallest n adding lime juice..
    This happens every time!!

    • Two things. Either the lime has gone bitter. This happens with limes ehich are not fresh. Or the quality of mint leaves. So it can be either of the two reasons.

  11. Today rainy outside i makes samosa with mint coriander chutney for my mother n brother it was my punishment for not gone to school…………………………….!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!5 stars

  12. Hi dassana

    ur recipes r really very superb
    from chutneys to chaats to everything
    im trying ur recipes dis ramadan
    thank u so much for posting such yummy recipes with so neat n clean pics
    🙂5 stars

  13. Hi Dassana!

    I tried your mint chutney recipe. It is bitter in taste, I think, because of the mint. The bitterness is making it unpalatable. Please let me know, how I can reduce the bitterness, without losing the taste.

    • the bitterness is due to the mint. did you use the stems also? the stems would make it bitter. try adding more lemon juice. it will reduce the bitterness a bit.

  14. Hi Dassana!
    I LOVE LOVE LOVE your recipes!!! Keep it up. WIll you be posting a recipe for samosas any time soon?

  15. Oh, your recipes are treasures… thank you so much for sharing them. I’ve hoped for authentic recipes like these without western ingredient substitutions and now I’ve found yours! Thanks so much, again and again.

  16. hi dassana! received ur very first mail related to mint.went thru it and liked it .have 2 queries related 2 mint,hope u will try 2 solve them.{1}i want 2 have recipe of sweet chutney made from mint recipe of mint chai.i tried to make mint chai by using 10-12 leaves of mint but it turned out to be bitter in taste what can be the possible reason/s for its bitterness.thanks.

    • thanks rewa. i shall find out more about sweet mint chutney. have never made it before.

      also regarding the mint chai – if the mint leaves are older and not tender they tend to have a slight bitter taste. so if adding these mint leaves to your chai, then add less about 2-3. if adding the small tender mint leaves than you can add 7-8 mint leaves for 2 cups of chai.

      i have many mint plants growing in the balcony. some of them are smaller shrubs yielding small to medium size leaves. they are not bitter. some of them are large shrubs yielding very big leaves. you must have not seen such large mint leaves in the indian market. i have not captured any shot of these mint shrubs in the above post.

      what i have observed is that these big mint leaves, especially the older ones are bitter to taste. i added them once to some dish, and the dish had a strong touch of bitterness to it. so i think it is also the variety of the mint shrub that might affect the bitterness.

  17. Lovely chutney..Will try this soon..

    Thanks for stopping by our space. We really appreciate your suggestion but we already have the labels, search and archive added. Please look at the top right corner of our blog. Also please let me know which browser you are using..

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      Thanks for replying. I was not able to see the archive and labels the day I browsed. May be some technical glitch. Today I can see them. I use the latest version of google chrome.