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Feb 292012

Any kind of chutney is an important part of an Indian cooks repertoire. It is the secret to whipping up a delicious snack for the guests who just drop by unannounced, which if you live in India, happens almost everyday. A friend drops in, a neighbor wants to sit and talk, or a sibling needs company. There are no appointments made.  You might get a quick phone call while they are on their way. And that’s that. So, any Indian cook keeps a few kinds of chutneys lurking in the fridge and one of them is the cilantro mint chutney.

The good thing about a cilantro mint chutney is its simplicity. The next good thing is its versatility. But the best thing about this simple yet versatile chutney is the powerful punch it packs in the tiniest of servings. Don’t they say great food satisfies in small servings?



With the fresh lingering scent of mint, aromatic Cilantro, tangy lemon, hot chillies and the zing from fresh ginger, the cilantro mint chutney is essential to a lot of street food deliciousnesses. Having a jar full of chutney is like having endless possibilities to cook. Bake savory puff pastries or samosas and serve this as a dip, make a chaat, add it in to my salad or yogurt for the extra flavor and heat. It’s great in sandwiches and when served with kebabs it helps brings the flavors out.

There is no hard and fast method to make a cilantro mint chutney. You can customize it any way you want; more mint, more cilantro, add in garlic or some Anardana. Once you make a basic cilantro mint chutney, you can save half as is and add other ingredients to make a slightly different tasting one. The addition of oil helps keep the chutney green. Also ensure you don’t add water into the chutney as it will discolor it.




Cilantro Mint Chutney

Cilantro Mint Chutney


  • 2 cups Cilantro (top part with leaves)
  • 1 cup Mint (leaves only)
  • 2 tablespoons Ginger (chopped)
  • 1 teaspoon Salt
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Oil (olive oil pref)
  • 6-7 Thai Green Chilies (1-2 for mild heat, 3-4 for medium)


  1. Fill a 3 Quart or bigger pan with water and immerse the mint and cilantro in it.
  2. Gently move the greens with your hands to let water circulate.
  3. Allow to sit for a couple of minutes to enable the dirt to settle down
  4. Lift the greens out a few at a time without disturbing the water too much
  5. Repeat steps 1 - 4 once more
  6. After you bring all the greens out, let them sit in a colander for a couple of minutes to drain the excess water
  7. Bring our your favorite pesto maker/ wet grinder/ chutney grinder.
  8. Add in the cilantro, mint, ginger, salt, green chilies and 2 tbs each of lemon juice and oil
  9. Grind to a fine paste.
  10. The chutney is ready to be served. My favorite ways to serve this are with : sandwiches, fried "anything" and in a yogurt dip.


It is important that you drain out all excess water and not use any water while grinding.

Adding the oil is not important for taste. It is added to keep the chutney from turning brownish green.

 Posted by on February 29, 2012 at 2:50 AM  Tagged with:

  8 Responses to “Cilantro Mint Chutney”

Comments (7)
  1. Beautiful clicks!

  2. first time here and love your blog !! love the awesome clicks and all the food u have to offer !!

  3. Thanks so much Ansh for joining me and helping me to prepare a Mumbai sandwich…it would have been nothing without your chutney. Even if my tongue is still healing. 🙂

    • Count me in anytime for your Margaritas Barb 🙂 I did bring ingredients to make a milder one, but we got busy smoking the patio out .. remember :))

  4. Ideally it should be steamed wrapped in fresh banana leaves 🙂 but I don’t have them here.

  5. What perfect timing! I have a bunch of fresh mint and cilantro at hand so this chutney will be made tonight. I am going to rub this chutney on fish fillets and steam them.


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