- Pluck cilantro leaves and tender stems. Discard tough stems to avoid bitterness.
- Rinse cilantro and mint leaves thoroughly in a colander. Drain well.
- Add herbs, green chilies, ginger, cumin, lemon juice, salt, and water to a blender.
- Blend into a smooth paste, adjusting water to achieve desired consistency (thicker for spreads, thinner for dips).
- Transfer to an airtight container. Refrigerate for up to 3-4 days.
- Serve with samosas, pakoras, or use as a sandwich spread.
- Calories:12 kcal25%
- Energy:50 kJ22%
- Protein:1 g28%
- Carbohydrates:2 mg40%
- Sugar:0.2 mg8%
- Salt:161 g25%
- Fat:0.2 g20%
Last Updated on 2 months by Neha Deshmukh
Cilantro-Mint Chutney Recipe – Green Chili & Ginger Blend
Hey everyone! If you’ve ever wondered what that vibrant green sauce is served with your samosas or pakoras, chances are it’s Cilantro-Mint Chutney. It’s the quintessential Indian condiment, and honestly, once you make it at home, you’ll never want to buy the store-bought stuff again. I first made this when I was trying to recreate my grandmother’s incredible snacks, and let me tell you, nailing this chutney was a game-changer! It’s so fresh, flavorful, and surprisingly easy to whip up.
Why You’ll Love This Recipe
This Cilantro-Mint Chutney is more than just a sauce; it’s a burst of freshness in every bite. It’s incredibly versatile – perfect as a dip, a spread, a marinade, or even a simple topping for your everyday meals. Plus, it comes together in under 15 minutes! It’s a fantastic way to add a vibrant, herbaceous kick to anything you’re eating.
Ingredients
Here’s what you’ll need to make this magic happen:
- 1 cup cilantro (coriander leaves) – about 30g
- 1 cup mint leaves – about 25g
- 1 teaspoon green chilies, chopped (adjust to your spice preference)
- ?? inch ginger, peeled and chopped (about a 1-inch piece)
- 1 teaspoon ground cumin
- 1 teaspoon lemon juice (about 5ml)
- To taste salt
- 3-4 tablespoons water (about 45-60ml)
Ingredient Notes
Let’s talk ingredients! Getting these right makes all the difference.
- Cilantro & Mint: Seriously, use the freshest you can find. The vibrancy of the leaves directly impacts the chutney’s flavor. Look for bright green leaves that aren’t wilted or bruised.
- Green Chilies: The heat level is totally up to you! I usually use serrano peppers for a good kick, but you can use jalapeños for milder heat, or even Thai green chilies if you’re feeling brave. Remember to remove the seeds for less heat.
- Ginger: Fresh ginger is a must. It adds a lovely warmth and zing. Older ginger can be a bit fibrous, so choose a firm, smooth piece.
- Cumin: Ground cumin adds an earthy depth. You can toast the cumin seeds lightly before grinding for an even more intense flavor, but pre-ground works perfectly fine for a quick chutney.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, pluck the cilantro leaves and tender stems. Discard the mint stems – they can sometimes be a little bitter.
- Give both the cilantro and mint a really good rinse in a colander. You want to make sure all the dirt is gone. Then, drain them well. Nobody wants gritty chutney!
- Now, add the herbs, chopped green chilies, ginger, cumin, lemon juice, salt, and water to your blender.
- Blend it all up until it’s super smooth. If it’s too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency. I like mine a little thinner for dipping, but thicker for spreading on sandwiches.
- Pour the chutney into an airtight container and pop it in the fridge. It’s best to let it sit for at least 30 minutes to allow the flavors to meld.
Expert Tips
- Don’t skip the lemon juice! It brightens up the flavors and helps preserve the vibrant green color.
- For a smoother chutney, you can blanch the cilantro and mint in boiling water for a minute, then immediately plunge them into ice water before blending.
- Taste as you go! Adjust the salt and chili to your liking.
Variations
Want to switch things up? Here are a few ideas:
- Spice Level Adjustments: Add more or fewer green chilies, or use a hotter variety. You can also add a pinch of cayenne pepper for an extra kick.
- Vegan Adaptation: Good news – this recipe is naturally vegan!
- Festival Adaptations: During Diwali, my family loves adding a small piece of amchur (dried mango powder) for a tangy twist. For Holi, we sometimes add a pinch of black salt (kala namak) for a unique flavor.
- Using Different Herbs: Feel free to experiment with other herbs! A little bit of parsley or even dill can add a lovely dimension.
Serving Suggestions
Oh, the possibilities! This chutney is amazing with:
- Samosas
- Pakoras
- Tikkis
- Sandwiches
- Grilled meats or vegetables
- As a dip for your favorite snacks
Storage Instructions
This chutney will stay fresh in an airtight container in the refrigerator for up to 3-4 days. The color might fade slightly over time, but the flavor will still be fantastic.
FAQs
Let’s answer some common questions:
- How long does Cilantro-Mint Chutney stay fresh? Up to 3-4 days in the fridge, in an airtight container.
- Can I freeze Cilantro-Mint Chutney? Yes, you can! Freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. It will keep for up to 2-3 months.
- What is the best way to control the spice level? Start with a small amount of green chili and taste as you go. Removing the seeds from the chili also reduces the heat.
- What can I substitute for fresh cilantro or mint? While fresh is best, you can use a combination of dried herbs in a pinch (use about 1 tablespoon of each). The flavor won’t be quite as vibrant, though.
- Is there a difference between cilantro and coriander? Nope! Cilantro is the name for the leaves of the coriander plant. They’re the same thing!
Enjoy making (and eating!) this delicious Cilantro-Mint Chutney. I hope it becomes a staple in your kitchen, just like it is in mine!