If you are familiar with Indian food, you have probably seen this green chutney served alongside some of the popular dishes such as Samosas, Chat, and a variety of Indian Street foods. I pair this tasty chutney with many of my recipes such as the Tandoori Chicken, Air fryer Chicken Tikka and Paneer Kathi Rolls. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry In the summer, I like to make a big batch of this, especially when I have an abundance of mint growing in my backyard and cilantro is readily available in farmer’s markets. This chutney tastes delicious with burgers, sandwiches, grilled veggies, seafood, and meats. And the best part is that it freezes well so you have the chutney ready to enjoy for months. Cilantro (known as Coriander or Dhaniya in India) and Mint (known as Pudina in India) are both staple ingredients in Indian cooking. Growing up, my mom always made the Green Coriander Chutney without mint because the mint in India has a much stronger flavor and aroma that can quickly overpower the dish it’s used in.
Tips
Use cilantro stems as well as leaves For bright green color, add only the mint leaves and discard the stemsIf your blender is not powerful, it may take longer for the chutney to process, so the mint can over the process and turn the chutney bitter or discolor. To avoid this, you can first grind the chutney without the mint leaves. Then add in the mint leaves and blend again until they are blended in.
Variations
Instructions
Add all the ingredients to a blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed.
Storing
Store the cilantro mint chutney refrigerated in a glass jar for up to a week. For longer shelf life freeze the chutney 2 to 3 tablespoons at a time in silicone freezer trays. You can remove individual cubes when needed and thaw them in the refrigerator or at room temperature. Make sure to use up the thawed chutney in 1 to 2 days. In addition to using the cilantro mint chutney in sandwiches, wraps, and salad dressing, here are some recipes to pair this flavor-packed dipping sauce with:
Aloo Chat - A fun potato chat made in phyllo cups Paneer Kathi Rolls - Spicy marinated paneer and peppers rolled a flaky parathasChicken Kebobs - Chicken marinated in spices and cooked in an air fryer Kothimbir Vadi - Cilantro croquettes made in gram flour and spices Rava Dhokla - Steamed savory semolina cakes
Recipe
