Cilantro Mint Chutney

Name: Cilantro Mint Chutney
Prep time: 8 min
Total time: 8 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 cups (50 g) fresh cilantro leaves (stems removed), packed loosely, washed and thoroughly dried; 1 cup (25 g) fresh mint leaves, packed loosely, washed and dried; 2 medium (30 g) green chili peppers (serrano or Thai green), stem removed, roughly chopped; 3 tablespoons (45 ml) fresh lime juice; ⅓ cup (30 g) unsweetened fresh grated coconut, loosely packed; ¼ cup (60 ml) water; ½ teaspoon (3 g) salt; ¼ teaspoon (½ g) cumin seeds, toasted, lightly toasted in a dry pan for 30 seconds, cooled (optional)

From the MyKitchenBank Kitchen

A bright, herbaceous fresh chutney that balances cooling mint and peppery cilantro with lime's acidity and green chili's heat. The coconut adds subtle sweetness and body. This condiment works as a dip for samosas and pakoras, a spread for sandwiches, or a finishing touch for curries and rice bowls. It comes together in minutes and keeps for up to a week refrigerated.

Prep: 8 min
Cook: —
Total: 8 min
Makes: 1 cup (240 ml)

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Steps

Before you start

Wash and dry the cilantro and mint thoroughly; excess water will dilute the chutney
Remove the stems from the cilantro—use only the leaves and tender tops
Have your blender or food processor ready
Measure lime juice fresh; bottled won't give the same brightness

1
Combine herbs and aromatics
- Add cilantro leaves, mint leaves, and chopped green chili to your blender or food processor.
- These are the flavor foundation, so layer them in.
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Tip: Dry herbs blend more smoothly than wet ones, so don't skip the drying step.
2
Add coconut and liquid
- Pour in the fresh grated coconut and water.
- The coconut provides body and a subtle sweetness that balances the heat and acidity.
- The water helps the blades move through the herbs smoothly.
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Tip: Start with less water and add more if needed—you want a thick, spoonable chutney, not a sauce.
3
Season and blend
- Add salt and toasted cumin seeds (if using).
- Blend on medium speed for 45 seconds to 1 minute, stopping to scrape down the sides once or twice.
- The goal is a coarse-textured paste with some flecks of herb visible, not a completely smooth puree.
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Ready when: Mixture should be thick, chunky, and hold together; you should see pieces of cilantro and mint.
Tip: Overblending turns the chutney dark and muddy; stop as soon as you reach a coarse texture.
4
Add acid and adjust
- Pour in the fresh lime juice and pulse 2–3 times to incorporate.
- Taste and adjust: add a squeeze more lime if you want brightness, more salt if it tastes flat, or a bit more water if it's too thick to spoon.
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Ready when: Chutney should taste bright, herbaceous, with balanced heat and acidity.
Tip: Lime juice drowns out all other flavors if added too early; add it at the end so you can taste and control the balance.
5
Transfer and serve
- Spoon the chutney into a small serving bowl or jar.
- Serve immediately as a dip with samosas and pakoras, or alongside curry dishes.
- The vibrant green color and fresh aroma are best enjoyed within the first few hours.
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Tip: If the chutney begins to look dark or the herbs lose their brightness after an hour or two, it's still safe to eat but best used in cooking rather than raw.

Good to know

Tips

Drying the herbs thoroughly is key: wet leaves release too much liquid and dilute the chutney's vibrant flavor. Pat them between paper towels before blending.
Toast the cumin seeds lightly in a dry pan for 20–30 seconds before adding; it awakens their aroma and adds warmth to the chutney.
If you only have bottled lime juice, use 2 tablespoons and add a tiny squeeze of bottled juice at the end for fresher flavor—the difference is noticeable.
For a spicier chutney, add the chili seeds; for milder, remove them entirely and use just the flesh.

Make ahead

Blend the chutney up to 1 day ahead and refrigerate in an airtight container. The flavor becomes slightly more muted as it sits; stir well and taste before serving, adding a squeeze of fresh lime juice to revive the brightness.

Storage & reheating

Refrigerate in an airtight jar or container for up to 5–6 days. The chutney will gradually darken and lose some herb flavor. Freezing is not recommended, as the fresh herbs lose their character when thawed. Serve chilled or at room temperature.

Substitutions

unsweetened fresh grated coconut → unsweetened desiccated (dried) coconut. Use the same weight; reduce water to 3 tablespoons, as dried coconut absorbs less liquid. The flavor will be slightly more concentrated and the texture less creamy.
unsweetened fresh grated coconut → unsalted roasted peanuts or cashews. Use 2 tablespoons finely ground. This gives a nuttier chutney with less coconut sweetness; stir in the ground nuts after blending to keep the texture coarser.
green chili peppers (serrano or Thai green) → 1 jalapeño pepper. Jalapeños are milder; use a whole one if you prefer less heat, or 1½ for a similar kick. Remove seeds for less spice.
fresh mint leaves → fresh basil leaves. Basil brings a peppery, slightly anise-like note instead of mint's cooling effect. Use the same quantity and follow the same drying and blending method.