Indian Mint Coriander Chutney
A bright, fiery, tangy green chutney made by blending fresh mint and cilantro with green chili, lemon juice, toasted cumin and ginger. Perfect with samosas, pakoras, kebabs, chaat and sandwiches.
- Prep
- 15 min
- Cook
- 2 min
- Wait
- 10 min
- Total
- 27 min
- Makes
- About 1 cup (240 ml), serves 8 as a condiment
Steps
Before you start
- Wash the mint and cilantro and spin or pat them completely dry; excess water makes the chutney thin and dilutes the flavor.
- Chill the lemon juice and water (or have ice cubes ready) so the blender doesn't warm the herbs, which keeps the color bright green.
- Wear gloves or wash your hands well after handling green chilies, and avoid touching your eyes.
- Start with 1 chili, taste, then add more; heat varies a lot between chili varieties.
Dry and prep herbs
- Make sure the cilantro and mint are completely dry.
- Trim the tough bottom stems from the cilantro (tender upper stems can stay).
- Pick mint leaves from their stems.
- Roughly chop the green chilies, ginger and garlic.
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Ready when: Leaves feel dry to the touch with no visible water droplets.
Tip: Wet herbs make a watery, bland chutney; use a salad spinner if you have one.
Toast the cumin
- Place the cumin seeds in a small dry skillet over medium heat.
- Shake the pan constantly for 1 to 2 minutes.
- Tip the seeds onto a plate immediately and let them cool for 2 minutes.
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Ready when: Seeds darken slightly and smell nutty and fragrant.
Tip: Pull them off the heat the moment they smell toasty; burnt cumin turns bitter.
Blend the base
- Add the cold water, lemon juice, chilies, ginger, garlic, toasted cumin, salt, sugar and chaat masala (if using) to the blender.
- Add the mint and about half the cilantro.
- Blend on high for 20 to 30 seconds.
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Ready when: The mixture is a loose, bright green purée with no large pieces.
Tip: Putting liquid in first helps the blades catch the herbs and prevents a stuck, dry blend.
Add remaining cilantro
- Add the rest of the cilantro.
- Blend in 10-second pulses, scraping down the sides with a spatula between pulses, for 30 to 45 seconds total.
- If the blades spin without pulling the herbs down, add 1 tablespoon cold water at a time, up to 2 tablespoons.
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Ready when: Smooth, thick and spoonable, like a loose pesto, with tiny flecks of herb.
Tip: Avoid blending continuously for more than 1 minute; friction heat dulls the green color.
Taste and adjust
- Taste a small spoonful with a piece of bread or a cracker.
- Add a pinch more salt for savoriness, a squeeze of lemon for tang, or another chopped chili (blend 10 seconds) for heat.
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Ready when: Flavor is tangy, salty and spicy, with a fresh herby finish.
Tip: Flavors mellow slightly as the chutney rests, so season it a touch boldly.
Rest and serve
- Transfer the chutney to a glass jar and press a piece of plastic wrap onto the surface.
- Refrigerate for 10 minutes before serving so the flavors meld and the chutney chills.
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Ready when: Chutney is cold and vividly green.
Tip: Pressing wrap onto the surface limits air contact, which slows browning.
Good to know
Tips
- Use cilantro stems: they carry lots of flavor and help the blades work, but trim any woody bases.
- Keep everything cold and blend briefly to preserve a vivid green color.
- A small squeeze of lemon on the surface before storing helps slow darkening.
- For a thicker sandwich spread, use only 2 tablespoons of water; for a drizzling sauce, add up to 2 more tablespoons.
Make ahead
"Make up to 2 days ahead and refrigerate in an airtight jar. For the brightest color, stir in the lemon juice just before serving or add a splash more then."
Storage & reheating
"Room temperature: up to 2 hours while serving. Fridge: airtight jar for up to 4 days (color darkens slightly after day 2). Freezer: freeze in ice cube trays, then transfer to a bag for up to 3 months; thaw in the fridge for 1 to 2 hours or at room temperature for 30 minutes, then stir. No reheating needed."
Substitutions
- fresh lemon juice → Fresh lime juice. Use the same amount for a slightly sharper, more floral tang.
- green chilies (serrano or Indian green chili) → Jalapeño. Use 1 medium jalapeño; it is milder, so add more to taste.
- cumin seeds → Ground cumin. Use ½ teaspoon ground cumin, lightly toasted for 20 seconds, or added directly.
- ice-cold water → Plain whole-milk yogurt. Replace 2 to 3 tablespoons of the water with yogurt for a creamy raita-style dip; keep refrigerated and use within 2 days.