Mint & Coriander Chutney


Mint   Coriander Chutney
Sauces & Condiments matter to your pallet more than you think.
They really do add to your food. The good thing about sauces is how easy it is to make them and mostly requires a handful of ingredients.
This is the recipe for India's most common Chutney, goes with all Indian Cuisines and has a lot of variation, Mint & Coriander Chutney. 
Here's how you can use this sauce? You can have this as a side with most types of tikkas and kebabs and even with Mughlai Cuisine. You may use it as a dressing for your sandwiches too. You can make a mix of this with mayonnaise to have a Mint Mayo at home, to go with Burgers as well.
Prep Time 20 mins
Cooling Time 30 mins
Total Time 50 mins
Course Dinner, Evening, Lunch
Cuisine Indian
Yields 1 bowl


  • Food Processor/Blender


  • 1 cup Coriander
  • 1/2 cup Mint (Washed)
  • 1 Green Chili
  • 1/2 inch Ginger
  • 1 tsp Cumin Powder
  • 2 tbsp Lemon Juice
  • Salt as Required
  • 3-4 tbsp Water
  • 100-150 gms Hung Curd


  • To begin with take the coriander and mint and wash and drain them in water with a strainer. Wash thoroughly
  • Take a food processor and add Coriander and Mint to it. Also add, green chilli, ginger, cumin powder, lemon juice, bit of salt & water. Grind till it forms paste, should be dark green in color. 
  • Grind till they form a paste, should be dark green in color. 
  • Now, mix the paste with the hung curd. The color would now start becoming lighter. 
  • Lastly, strain the chutney using a sieve and a spoon. This will make your chutney finer. 
  • You can always add water to the chutney as required to get their desired consistency and enjoy. I would recommend adding 3-4 tbsp. so it's not too thick. 
  • Refrigerate the Chutney for 30 minutes!

Closing Note

This was the recipe for typical Indian Mint & Coriander Chutney. Here's how you can use it: 
Keyword Butter Chicken, condiment, Mughlai, sauces

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