Mint & Cilantro Chutney

Mint & Cilantro Chutney


Refreshing and healthy, this chutney is a keeper. Excellent with samosas and/or pakoras.
  • Serves: 1 cup
  • Active Time: 10 mins
  • Total Time: 10 mins
  • Views: 21,823
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Chutney

• 1 1/2 cups mint leaves
• 1 cup cilantro leaves
• 1 green chili
• 1 tbsp tamarind purée
• 1/2 tsp sea salt (or to taste)
• 1 to 2 tsp sweetener of choice* (optional)


To prepare the mint and cilantro, first remove any tough stems and then wash. The softer stems from the cilantro are fine to keep. Place the herbs into a salad spinner to spin them dry.

Place the mint and coriander into a food processor along with the tamarind purée, salt and sweetener. *Note: Pulse until roughly chopped, leaving some texture.

Note: You could use a blender but it will blend the mixture quite fine. If you like a bit more texture, use a food processor. You can also just chop everything by hand or use a mortar and pestle.

Chef's Notes

This chutney goes particularly well with samosas, pakoras or Aloo Ki Tikki (Indian Potato Patties).


  • Sean D
    Sean D
    Some mint doesn't exactly help this dish. e.g. Peppermint. It may be a personal taste, but I find that you may need to figure out which mint suits you. Other than that, it's a delicious dip and accompaniment. You can even put it between two slices of bread and make a bit of a sandwich base.
  • Sean D
    Sean D
    You can make three variations of mint chutney from one recipe. First you need to make the base. Here's how you make the base. 2 bunches of mint 1 bunch of coriander Chopped Ginger- 2-3 inch ginger piece Garlic-5-7 Pods Salt to taste Cumin- 2-3 Teaspoons Green Chilli- to taste Dried Pomegranate Seeds (creates sourness and nutty texture) Grind all in a blender. Now you have a mint chutney base. So let's try the variations. Variation 1:If you want to achieve a mint chutney for kababs etc, then mix one part of mint chutney to one part of yoghurt. This makes the chutney go from deep green to light green. And makes a superb dip for kababs and tandoori chicken or other fried meat. Variation 2: The same mint base can be used to eat with onion fritters (bhajias) and this time you'll need to add a teaspoon or two of sugar and some water to dilute it (and avoid the yoghurt). The mint chutney now takes on a different taste and flavour, and is great with the fritters. Variation 3: The same mint chutney can then be used for sandwiches or mixed with rice. Add some chopped onions, some ghee and mix well. Then put in a sandwich as a base or mix with rice and it makes a simple, tasty meal. (Note: Pomegranate seeds are sour and hence you can avoid the tamarind. Traditionally pomegranate seeds are used for this recipe and not tamarind).
  • Dawn T Rouxbe Staff
    Dawn T
    Thanks Sean, I will be sure to give these a try. I love knowing how to turn one thing into three!

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