When fresh mint leaves and aromatic cilantro come together, they create an out-of-this-world, gorgeous bright green chutney. Whether used as a homemade dipping sauce or as a marinade, this Mint Cilantro Chutney is sure to elevate any dish and leave you craving more.
What is Chutney?
If my Cilantro Mint Chutney recipe is your first introduction to this special condiment, I’m honored! While I don’t know that I can officially call my recipe an authentic chutney, I can confidently say it’s no letdown in the flavor department. So what is it exactly?
Chutney is a popular Indian condiment or sauce used for dipping Indian appetizers, spreading on wraps and sandwiches, or drizzling over Indian snacks and Indian street foods like aloo tikki or bhel puri. Some are on the sweeter side, others are tangy and savory, and many include a bit of heat for an added kick.
Mint chutney, or Dhaniya Pudina Chutney, is typically described as refreshing, cool, vibrant, and a versatile sauce to pair with a variety of dishes and vegetarian recipes that could use a flavorful marinade.
If you’re in need of a quick, flavorful way to use up a bunch of mint and cilantro, you’re going to want to stick around because this meal prep-friendly versatile condiment is just the ticket!
A few ingredient notes
With only FIVE fresh ingredients that are easy to find in grocery stores, Indian green chutney is going straight to the top of your favorite homemade sauces list.
- Cilantro: You can use the leaves and the stems for this recipe since they’re all getting blended together. The bright, herbaceous flavor will intensify and allow the main ingredient to really shine.
- Mint leaves: Fresh mint leaves help balance the sharper, peppery flavors in the cilantro. When combined 1:1, they’re truly the perfect pair and I think your taste buds will agree.
- Ginger: Unlike my Cumin Roasted Carrots or Creamy Vegan Pumpkin Pasta where ground ginger is ideal, I’m going to urge you to use a knob of fresh ginger. Without it, your flavorful cilantro mint chutney is going to be missing that zesty “pow.”
- Garlic: Who doesn’t love a good garlicky sauce? It’s pungent, aromatic, and bold in all the right ways. I recommend starting with 2 garlic cloves, then taste and increase to your heart’s desire!
- Lime: Freshly squeezed lime juice is key to a bright sauce that’s truly irresistible. You’ll need just 1/2 a lime, so why not treat yourself to a Triple Citrus Margarita in the name of no waste? Or, sub in fresh lemon juice in a pinch!
- Serrano pepper: Okay, this is a sixth ingredient but it’s entirely optional! If you’re looking for the ultimate spicy, Indian green chutney, pop a Serrano pepper or green chilies in the mix.
Please be sure to see the full recipe card below for measurements.
This recipe is oil-free, dairy-free, gluten-free, and naturally vegan and vegetarian!
How to Make Cilantro Mint Chutney
There are just 3 quick steps to follow when it comes to making a delicious (no-cook) chutney: pick your appliance, pulse, and adjust to taste. It’s so simple, you may want to double or triple it and freeze yourself a big batch for when your next chutney craving strikes.
Pick your Appliance
My go-to choice here is a large-cup food processor. If you don’t have one on hand, my second choice would be a high-speed blender or blender jar with the option to “pulse.” If neither of those are options, I’d recommend working in batches with a mini food processor or finely chopping and grating the ingredients by hand before folding them together in a mixing bowl until well combined.
Make sure to check out the Fork in the Kitchen shop. I’ve linked all of the exact tools I rely on to whip up delicious recipes on a daily basis (including this chutney!).
Pulse to combine
It’s probably no surprise that we’re blending the ingredients together until well combined. But unlike dips that require a bake afterward, this no-cook chutney is ready in 5 minutes flat.
Simply add the cilantro, mint, ginger, garlic, and lime to the food processor and pulse to combine, adding 1 Tablespoon of water at a time, until your desired consistency is reached.
I personally like to keep it a little chunky, but if a smooth chutney is your thing, go for it! Just keep in mind the longer you pulse, the more likely your dipping sauce and spread will turn bitter, and the green color of the chutney can become compromised.
Season to taste
The last thing to do before digging in is seasoning and salting our delicious chutney to taste. You may have noticed I don’t provide a salt measurement. Everyone’s salt preference is going to differ and learning how to properly salt your home cooking is what takes a good chef to a great chef.
If you have no idea where to start, begin with 1/4 or 1/2 a teaspoon of sea salt and increase from there. Keep in mind it’s easy to add additional salt, but hard to readjust once we’ve gone too far.
Now’s also a great time to add in more hot peppers, more ginger, or additional water if you find your green chutney too thick.
I love using this easy mint chutney in so many ways, but my favorite is with samosas! It can be enjoyed at room temperature, chilled, or even lightly warmed.
Below I’ve put together a quick list of my favorite ways to use this sauce (aside from eating it with a spoon). It’s of course a great recipe to pair with Indian dishes, but don’t feel like you can’t experiment with other flavor combinations beyond Indian cuisine. The options are endless.
- Marinate your favorite proteins like shrimp, chicken, or kebabs!
- Spread on sandwiches, pita wraps, or burgers like these Vegetarian Curried Chickpea Burgers.
- Dip savory Baked Zucchini Fries, rich Socca, soft and warm Homemade Flatbread, crunchy Crostini, fresh veggies or these Chickpea Fritters.
- Drizzle on any green salad, Ricotta toast, buddha bowls, or even these Vegetarian Breakfast Burritos!
- Dress your next salad, whisk in oil or yogurt to make it creamy, or thin it out further with water for a vibrant salad dressing.
Storage and Freezing
This versatile green chutney is both storage and freezer friendly. Refrigerate for up to 5 days in an airtight container or freeze for up to 1 month.
If frozen, defrost in the refrigerator overnight or until fully thawed, then dip and spread as usual!
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Easy Cilantro Mint Chutney (5-Ingredients)
- Add cilantro, mint, ginger, garlic, and lime juice in a food processor or blender. Pulse and add water, 1 Tablespoon at a time, until desired consistency is reached. Add salt to taste.1 cup fresh cilantro leaves, 1 cup fresh mint leaves, 1/2 inch piece ginger, 2-3 cloves garlic, 1-2 Tablespoons lime juice, 2-3 Tablespoons water, Salt
- Store chutney in an airtight container in the fridge for up to 5 days.
By the Way…
This recipe is part of our collection of savory homemade sauce recipes. Check it out!