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    Home » Recipes » Condiments and Sauces

    Cilantro Mint Green Chutney

    Jump to Recipe

    Simple yet delicious Cilantro Mint Green Chutney is regarded as a quintessential element of all meals in Indian households. Any breakfast, lunch, snack or dinner spread is just incomplete without mint chutney, also popularly referred to as Green Chutney.

    Most common and popular street food in India is Chaat, which can be made in many different ways and with many different components. However, one element that is common in all kinds of chaats is the Cilantro Chutney.  

    Cilantro Mint Green Chutney

    Cilantro mint green chutney is by far the most popular chutney. Hence, often when you hear the terms, mint chutney, green chutney, coriander chutney, cilantro chutney or Indian green chutney, they all are referring to the same recipe on Cilantro Mint Green Chutney presented here, which may be slightly different as per the individual's choice.

    Jump to:
    • What is Chutney?
    • The Evolution of My Green Chutney Recipe
    • The Health Benefits of Green Chutney
    • Storing Green Chutney
    • Ingredients
    • How to Make Cilantro Mint Green Chutney
    • Accompaniments for Cilantro Mint Chutney
    • Recipe

    What is Chutney?

    The word chutney or chatni comes from a word ‘CHATNA’ which means ‘to lick’. Mint chutney is supposed to be so delicious that one will end up licking it up with the help of finger.

    Mint chutney (Green Chutney) is supposed to be so delicious that one will end up licking it up with the help of finger.

    With respect to other cuisines, chutney is similar to a dip, which can also be use as marinade, as a spread or as an accompaniment to any finger food.  Chutney’s can be raw, cooked or dry powder based.

    Most varieties of chutney usually have a spice factor and acidic in nature. However, there are sweet chutney recipes also.

    Cilantro Mint Green Chutney in a ceramic jar with chutney written in hindi

    The Evolution of My Green Chutney Recipe

    Every kitchen has its own version of green chutney customized to family's taste. You can make it sour, tangy, mild or even sweet. You will find recipes both with and without onion/garlic.  When served with tandoori appetizers, this chutney will likely have yogurt in it as well. I have many different variations of cilantro chutney depending upon my mood and what I am planning to cook over the course of next few days.

    For me, when it comes to mint green chutney, I can’t make it without green mango. If I am not able to find green mango, I would rather skip mint as well and make it without mint. Once, I did not have enough cilantro, so added curry leaves to add more volume in it and Voila! I invented another lip-smacking version of cilantro mint chutney.  This version is what I have provided the recipe for.

    To increase the creaminess and further enhance nutritional value of chutney, I have added pistachios and pumpkin seeds. These are optional, you may instead add roasted peanuts or roasted dalia (split roasted chana). Some recipes also use bhujia sev (popular snack in India) as a stabalizer.

    Cilantro Mint Green Chutney in a glass jar with a whole lime and cilantro on the side

    The Health Benefits of Green Chutney

    First answer is of course due to its lip-smacking taste, but also for its health benefits. Some of the main components of this recipe are cilantro, mint, green mango, ginger, curry leaves and spices.

    Health Benefits of Cilantro (Coriander)

    If you are a cook, you must have surely tossed Cilantro into your recipes for flavor and as garnishing. Other than the fact that green leaves look healthy, few people know that this everyday herb is loaded with fiber, iron and helps cleaning all heavy metals from the body. Cilantro, also known as coriander, is also capable of reducing inflammation, lowering cholesterol and balancing blood sugar.

    Mint Health Benefits

    Mint has been used in medicines from ancient time, and a popular herb that has been used in toothpaste, gum, candy and tea etc. since it has one of the highest antioxidant capacities. Mint is a popular aid for indigestion, upset stomach and gastric attack as well.

    Mint leaves

    Green Mango Health Benefits

    Green mango, which has high levels of antioxidants, vitamin C and contains higher amount of digestive resistant starch or in other language probiotics which is important for optimal gut health. These antioxidant properties protect the body against cancer and cardiovascular diseases. Additionally, raw green mangoes also help in weight loss, treating indigestion/constipation and prevent dehydration. Green mangoes increase the secretion of bile acids and clean the intestines of bacterial infections that helps in treating liver disorders. 

    Ginger Health Benefits

    Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, a powerful anti-inflammatory and antioxidant that make it effective in countering muscle pains, osteoarthritis and indigestion. I use it in almost all my recipes.

    Harde Health Benefits

    Harde or harad is a herb native to North India, predominantly Himachal Pardesh. Using this herb ensures intestinal health that works great for constipation and weight loss. It’s a part of famous Triphala churan which is known for number of health benefits. Harad also helps balance your doshas, clean out your stomach and improve digestion. It is also extremely beneficial for eyes.

    Whole Harde

    So now it does make sense to have as an accompanied to most of your meals…isn’t it?  

    Storing Green Chutney

    Making fresh mint chutney used to be a daily morning ritual in Indian households, however as lives are getting busier it is becoming more and more a task. In older days even my mom and grand mom used to make this chutney every day in the morning using sil-batta. Sil-batta is a kind of mortar and pestle used to grind the spices and leaves to make curry paste. As time have modernized, Blender took place of the sil-batta.

    Cilantro Mint Green Chutney in a ceramic jar and glass jar

    Without refrigeration, mint chutney needs to be consumed the same day. You can store mint chutney for a few days in an airtight container in refrigerator. However, with the technique presented below you can make once in bulk and have it available up to 3 months.

    Make once in bulk and have it available up to 3 months

    Mint chutney is freezer friendly recipe and can be freeze easily. Frozen chutney will keep its consistency and provide the same freshness and taste when thawed.  However, once thawed, you cannot freeze it again and you’ll need to consume it within a week. Hence, freezing in one container is not advisable as it will force you to thaw the whole chutney batch.

    Freezing the individual meal portion size cubes using ice cube trays as shown below makes it easy to use and convenient to thaw at the same time.  Once frozen, the chutney cubes pops out easily and then can be stored in a BPA free zip-lock bag in freezer. This way when in need just take out a cube and transfer it to a refrigerator section few hours before you need to thaw and you will be all set.

    Cilantro Mint Green Chutney ready to freeze in ice cube trays

    Ingredients

    Cilantro Mint Green Chutney ingredients
    • Cilantro - 2 fresh bunches with stalk (200 grams)
    • Mint – leaves from 2 fresh bunches (100 grams).
    • Curry Leaves - 12 - 15 sprigs ( 25 grams)
    • Green mango – 1 to 1.5 medium size (400 gm) Adjust based on desired sourness
    • Thai Green chilies – 15 to 20 in number (30 gm) Adjust based on your spice level
    • Ginger – 3 inch piece chunked into small pieces (75 grams)
    • Pistachio - 2 tablespoon (28 gm)
    • Pumpkin seeds - 1 tablespoon (12 gm)

    Spices

    • Cumin seeds - 1 tbs
    • Asafetida (hing) - ⅛ teaspoon
    • Harde - 2 pieces crushed and pitted
    • Salt – 1 teaspoon or as per taste

    How to Make Cilantro Mint Green Chutney

    1. To make it easy for blender, roughly chops cilantro, green mango and ginger into reasonable size chunks. 
    2. First blend green mango, green chilies, ginger, crushed harde, cumin seeds and astofitida in blender with¼ cup of water to facilitate the blending. 
    3. Then gradually add all the mint leaves and blend. 
    4. Then cilantro and again give a final blend.

    Enjoy the cilantro mint green chutney with your favorite snacks or meal.

    Cilantro Mint Green Chutney in a ceramic and glass jar

    Accompaniments for Cilantro Mint Chutney

    • Pan-Fried Falafel
    • Falafel - Ebelskiver/Appe Pan
    • Amaranth and Red Lentil Patties
    • Veggie Bean Quinoa Patties
    • Sabudana Vada with Beetroot Recipe - Ebelskiver Pan Low Fat Version
    • Katori Chaat - Baked Mathri Cups filled with your favorite filling

    Recipe

    Cilantro Mint Green Chutney
    4.50 from 8 votes

    Cilantro Mint Green Chutney

    Cilantro Mint Green Chutney recipe enhanced with nuts, curry leaves and harad to make chutney creamy and more flavorful, which can be stored for extended period of time.
    Review Print Pin Share
    Prep Time5 minutes mins
    Blending15 minutes mins
    Total Time5 minutes mins
    Course: Condiments
    Cuisine: Indian
    Keyword: Chutney, Cilantro Chutney, green chutney, Indian Green Chutney, Mint, Mint Chutney
    Servings: 50 1 tablespoon servings
    Calories: 13kcal
    Author: Rupali Agarwal

    Equipment

    • Blender
    • Freezer

    Ingredients

    • 200 gm Cilantro 2 fresh bunches with stalk
    • 100 gm Mint leaves from 2 fresh bunches
    • 400 gm Green mango 1 to 1.5 medium size. Adjust based on desired sourness
    • 30 gm Thai Green chilies 15 to 20 in number. Adjust based on your spice level
    • 75 gm Ginger 3 inch piece chunked into small pieces
    • 28 gm Pistachios 2 tbsp
    • 12 gm Pumpkin seeds 1 tbsp

    Spices

    • 1 tablespoon Cumin seeds
    • ⅛ teaspoon Asafetida hing – ⅛ tsp
    • 2 pieces Harde crushed and pitted
    • 1 teaspoon Salt or as per taste

    Instructions

    • To make it easy for blender, roughly chops cilantro, green mango and ginger into reasonable size chunks.
    • First blend green mango, green chilies, ginger, crushed herde, cumin seeds and astofitida in blender with ¼ cup of water to facilitate the blending.
    • Then gradually add all the mint leaves and blend.
    • Then cilantro and again give a final blend.
    • Enjoy the chutney with your favorite snacks or meal.
    Nutrition Facts
    Cilantro Mint Green Chutney
    Amount Per Serving
    Calories 13
    % Daily Value*
    Sodium 51mg2%
    Potassium 61mg2%
    Carbohydrates 2g1%
    Sugar 1g1%
    Vitamin A 445IU9%
    Vitamin C 4.8mg6%
    Calcium 10mg1%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Tag @enhanceyourpalate on Instagram and hashtag it #enhanceyourpalate
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    Reader Interactions

    Comments

    1. Kartik says

      March 26, 2025 at 6:16 pm

      5 stars
      Superb!

      Reply
    2. Rina says

      September 22, 2020 at 6:35 am

      Hi, I always like to try new recipe. As I saw this recipe I bought all the things and made it on sunday night and Tuesday morning the chutney became different (black spot like fungus came on) I kept one box (chutney dabba) in freeze and other in freezer but both were having same many big black spot. So I throw all the chutney and it hurts me alot. Can u pls tell me why this happen. Is this happen bcos of harde as I m trying chutney with harde for first time. I purchase harde for this chutney for 200 rupees so please kindly also tell any other use of it.

      Reply
      • Rupali Agarwal says

        October 02, 2020 at 2:12 pm

        I am very sorry to hear this Rina. However, I have never experience this with this recipe. Please make sure you are using quality fresh ingredients and all jars are cleaned properly. Harde is a dry spice, so it could not generate any fungus. As sson as you are done making, store in refrigerator in an air tight container. It stays good for like 2 weeks in refrigerator and for months if you freeze it. Let me know if you try it again. - Rupali

        Reply
    3. Anupama says

      August 25, 2020 at 2:19 pm

      Hi Rupali,
      As always you are amazing with details on the ingredients and pictures and presentation, no one can bear your presentation love it!
      I have never thought of Harde in chutney.
      2 questions
      - I thought Harde is very very bitter(like karela) so isn’t the chutney butter with 2 Hardes?
      -where do you find Harde here in the US?

      Let me know
      Thank you

      Reply
      • Rupali Agarwal says

        August 26, 2020 at 10:56 pm

        Hello Anupama, nope I dont find it bitter at all. It is a common ingredient used in digestive churans. You can find it mostly all Indian grocery stoes as well as at amazon.
        Thank you for your kind words regarding post.
        Thanks-Rupali

        Reply
    4. Priya says

      December 17, 2019 at 1:48 pm

      Can I make it without pistachio and seeds...thanks

      Reply
      • Rupali Agarwal says

        December 17, 2019 at 2:07 pm

        Yes, defeinetly why not. I add pistachios to add more creaminess and nutritional benefits.

        Reply
    5. Subadra says

      February 02, 2019 at 10:43 pm

      Beautifully written. Great!!! ?
      How did I not find your blog for so long. Will definitely be a follower from now.

      Reply
      • Rupali Agarwal says

        February 16, 2019 at 6:55 pm

        Thank you Subadra!!!

        Reply
    6. Nirmala says

      January 23, 2019 at 9:11 pm

      5 stars
      Good work

      Reply
    7. Nirmala says

      January 23, 2019 at 8:44 pm

      5 stars
      Love the recipe!!!

      Reply
    4.50 from 8 votes (5 ratings without comment)

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    Hi, I'm Rupali! Welcome to my food blog where I love to share healthy vegetarian recipes from my North Indian roots and present day. My recipes range from simple to elaborate showstoppers.

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