Coriander and mint chutney

Coriander and mint blend really well in this fresh and cooling chutney. You can use it as a dip for fritters and samosas or even as a spread for sandwiches.

I normally keep a jar in the freezer to bring out when the cravings strike.

It always brings back memories of fun birthday parties with stacks of chutney sandwiches.

Mint and coriander chutney, in progress

Mint and coriander chutney, in progress


1 bunch coriander

1 bunch mint (leaves only, no stalks)

2 teaspoons cumin seeds

1 green chilli

salt to taste

a squeeze of lime

1/2 a teaspoon sugar

1 pod of garlic (optional)

1/2 an onion (optional)


Mint and coriander chutney

Mint and coriander chutney


1. Roughly chop the chilli, mint and coriander.

2. Whizz them in a blender with the cumin seeds and 2-3 tablespoons of water for 2-3 minutes or until you have a smooth paste that is silky to touch.

2. Add salt and the lemon juice as per your taste. Add sugar to adjust the acidity level.

3. Serve fresh or preserve in an airtight jar in the freezer.



This keeps well in the freezer for a few weeks.  If you store the jar in the fridge use within 3-4 days.

Serving suggestion:

Cauliflower tikkis or croquettes with coriander-mint chutney

Would you like to Make you Own spice mixes and chutneys? Click the link  look up some more suggestions.

About The Weekend Baker

Weekend baker, Yoga enthusiast, curious cook, collector of cookbooks and traditional recipes. Stop by and say Hello!
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