Best 9 Cilantro Mint Chutney Recipes

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In the realm of culinary delights, there exists a vibrant and aromatic condiment known as cilantro mint chutney. This versatile sauce, originating from the Indian subcontinent, has captivated taste buds for centuries with its refreshing and herbaceous flavor profile. Cilantro mint chutney serves as an ideal accompaniment to a wide array of dishes, ranging from savory grilled meats and crispy pakoras to tangy salads and fragrant curries. Its vibrant green hue and tantalizing aroma are sure to elevate any culinary experience.

This article presents a collection of carefully curated cilantro mint chutney recipes, each offering a unique twist on this classic condiment. From the traditional Indian version, bursting with the flavors of fresh cilantro, mint, and green chilies, to innovative variations incorporating ingredients like roasted peanuts, tangy tamarind, or creamy yogurt, these recipes cater to diverse palates and culinary preferences. Whether you seek a spicy kick, a cooling sensation, or a harmonious blend of sweet, sour, and savory notes, you're sure to find a cilantro mint chutney recipe that suits your taste.

Let's cook with our recipes!

CILANTRO-MINT CHUTNEY



Cilantro-Mint Chutney image

This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh and bright sauce, but the mango pulp is especially key, giving the chutney a slightly creamy texture and a subtly sweet flavor. This chutney has a lot of uses in Indian cuisine - a building block for chaat, or a dipping sauce for pakora, for example - and it can also be used as a sandwich spread or marinade. It lasts up to two weeks, refrigerated, in an airtight container, but it will start to lose its vibrancy and flavor after a week - best to make it one batch at a time to enjoy that day. -Priya Krishna

Provided by Maneet Chauhan

Categories     easy, condiments, dips and spreads

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 cup tightly packed fresh cilantro leaves
1 cup tightly packed fresh mint leaves
1/4 cup mango pulp (from 1 small mango, or from a can)
1/4 cup fresh lime juice (from about 2 large limes), plus more to taste
5 serrano chiles, halved and seeded
Kosher salt

Steps:

  • In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
  • This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

GREEN CHUTNEY ( INDIAN MINT - CILANTRO CHUTNEY )



Green Chutney ( Indian Mint - Cilantro Chutney ) image

You can adjust all the ingredients according to your taste. All Indian savories are served with this Green Chutney and/or the Tamarind - Date Chutney

Provided by Sana7149

Categories     Asian

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger, chopped
1 tablespoon garlic, chopped
1 tablespoon green chili, chopped
2 tablespoons desiccated coconut
salt
1/4 cup lemon juice

Steps:

  • Grind all the ingredients with a little water.

CILANTRO MINT CHUTNEY



Cilantro Mint Chutney image

A quick and easy Cilantro Mint Chutney recipe.

Provided by Kiran Desai

Categories     Condiment/Spread     Sauce     Blender     Citrus     Herb     Onion     Lime     Mint     Hot Pepper     Cilantro     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 8

2 cups packed fresh cilantro sprigs
1 cup packed fresh mint leaves
1/2 cup chopped white onion
1/3 cup water
1 tablespoon fresh lime juice
1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste
1 teaspoon sugar
3/4 teaspoon salt, or to taste

Steps:

  • Purée all ingredients in a blender, leaving some texture.

MINT AND CILANTRO CHUTNEY



Mint and Cilantro Chutney image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 3/4 cups

Number Of Ingredients 8

3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil

Steps:

  • Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

CILANTRO-MINT CHUTNEY (COOK'S ILLUSTRATED)



Cilantro-Mint Chutney (Cook's Illustrated) image

Make and share this Cilantro-Mint Chutney (Cook's Illustrated) recipe from Food.com.

Provided by DrGaellon

Categories     Chutneys

Time 5m

Yield 1 cup

Number Of Ingredients 8

2 cups packed fresh cilantro leaves
1 cup packed fresh mint leaves
1/4 cup minced onion
1/2 teaspoon ground cumin
1/4 teaspoon table salt
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
1/3 cup plain yogurt

Steps:

  • Process all ingredients in food processor until smooth, about 20 seconds. Scrape down sides of processor bowl after 10 seconds.

Nutrition Facts : Calories 123.9, Fat 3.3, SaturatedFat 1.8, Cholesterol 10.6, Sodium 644.8, Carbohydrate 20.8, Fiber 3.7, Sugar 12.4, Protein 5.1

CREAMY MINT-CILANTRO "CHUTNEY"



Creamy Mint-Cilantro

Categories     Condiment/Spread     Sauce     Low Sodium     Mint     Almond     Summer     Sour Cream     Cilantro     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 6

1/3 cup sliced almonds
3/4 cup packed fresh mint leaves
3/4 cup packed fresh cilantro sprigs
3 tablespoons sour cream
2 teaspoons honey
1/2 teaspoon minced garlic

Steps:

  • Preheat oven to 325° F.
  • On a small baking sheet toast almonds in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind almonds. Add remaining ingredients and salt and pepper to taste and blend until combined well. Chutney may be made 1 day ahead and chilled, covered.

VEGETABLE PAKORAS WITH MINT AND CILANTRO CHUTNEY



Vegetable Pakoras With Mint and Cilantro Chutney image

Vegetable Pakoras are savory little vegetable dumplings that are fried. Often times, they are served over mint and cilantro chutney, then drizzled with sweet and sour sauce. Besan (the chickpea flour) is easier to find in supermarkets these days; I found mine in the baking section at Whole Foods. Just ask someone at your grocery store. Enjoy!

Provided by Sommer Clary

Categories     Vegetable

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 19

1 cup besan (chickpea flour)
2 teaspoons vegetable oil
1 teaspoon cumin
1 teaspoon curry
1/2 teaspoon garam masala
1 teaspoon salt
1/2 cup water
1 -2 serrano pepper
1 sweet potato
2 cups cauliflower florets
1/2 head cabbage, cored and shredded
1 large brown onion
oil (for frying)
1 cup mint leaf (packed)
1 cup cilantro leaf (packed)
2 teaspoons vinegar
1 teaspoon sugar
1 tablespoon oil
sweet and sour sauce, for drizzle

Steps:

  • Combine the flour, oil, spices, salt, water and peppers in a blender and blend on high for 4-5 minutes (this is important because it will incorporate air to make the batter fluffy). Set aside to rest in a warm place.
  • Pierce the sweet potato with a fork and place it in the microwave for 4 minutes (this will soften it a bit before frying). Allow to cool, then peel and cut into 1/2 inch cubes. Chop the cauliflower and onion.
  • In a large bowl, combine all of the vegetables with the batter and mix evenly. Fill a heavy pot with 2 inches of oil and heat to 375 degrees. Very gently place a heaping spoonful of batter into the hot oil and fry until golden brown, flipping over once if necessary. Drain on paper towel.
  • For the Chutney: Finely chop the mint and cilantro. Add the chopped herbs to a bowl and mix in vinegar, sugar and oil. Spoon a bit over a small plate and place pakoras on top. Drizzle the pakoras with sweet and sour sauce and serve immediately.

Nutrition Facts : Calories 94.6, Fat 3.1, SaturatedFat 0.4, Sodium 262.5, Carbohydrate 14.2, Fiber 3.5, Sugar 4.8, Protein 3.7

TANDOORI-SPICED GRILLED SHRIMP WITH MINT-CILANTRO CHUTNEY



TANDOORI-SPICED GRILLED SHRIMP WITH MINT-CILANTRO CHUTNEY image

Categories     Shellfish     Backyard BBQ     Dinner     Healthy

Yield 4 svgs of 2 skewers

Number Of Ingredients 26

Shrimp:
1/2 tsp. coriander seeds
1/2 tsp. fennel seeds
1/2 tsp. cumin seeds
1/2 c. plain fat-free yogurt
1 tbsp brown sugar
1 tbsp fresh lemon juice
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground red pepper
32 peeled and deveined large shrimp (approx. 1#)
1 large Vidalia cut into 16 pieces
16 pieces green pepper
16 cherry tomatoes
1 tsp. olive oil
Cooking spray
Chutney:
1/2 c. loosely packed fresh mint leaves
1/2 c. loosely packed fresh cilantro leaves
1/2 c. chopped onion
2 tbsp fresh lemon juice
1 tsp. ground cumin
1/4 tsp. salt
1 serrano chile, seeded and chopped
1 garlic clove

Steps:

  • To prepare shrimp, combine the first 3 ingredients in a small skillet over medium heat; cook 2 min or until fragrant, stirring constantly. Cool. Place the spice mixture in a spice or coffee grinder; process until finely ground. Combine spice mixture, yogurt, and next 6 ingredients (through ground red pepper) in a large zip-top plastic bag. Add shrimp to bag; seal. Toss to coat. Marinate in refrigerator 1 hour, turning bag occasionally. Prepare grill. Combine onion wedges, bell pepper, and tomatoes in a large bowl. Drizzle with oil; toss to coat. Remove shrimp from bag; discard marinade. Thread 4 shrimp, 2 tomatoes, 2 onion wedges, and 2 bell pepper pieces alternately onto each of 8(10-in)skewers (hint - if you have enough double your skewers and "ladder" on the pieces so they don't turn around the skewer when cooking). Lightly coat skewers with cooking spray. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done. To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.

SEARED PRAWNS WITH LIME WITH MINT AND CILANTRO CHUTNEY



Seared Prawns with Lime with Mint and Cilantro Chutney image

Provided by Food Network

Time 45m

Yield 8 skewers

Number Of Ingredients 17

8 large prawns, peeled and deveined
2 tablespoons grapeseed oil
1 tablespoon grated fresh garlic
1 teaspoon fenugreek leaves
1 teaspoon Spanish paprika
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
1 tablespoon fresh lime juice
Mint and Cilantro Chutney, recipe follows
2 cups washed mint leaves
1 small chile pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro leaves
1 tablespoon garam masala
1 teaspoon salt
1/2 cup water
2 tablespoons tamarind water*

Steps:

  • Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.
  • Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
  • Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.
  • Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.

Tips:

  • For a spicier chutney, use serrano or jalapeño peppers instead of Fresno or Anaheim peppers.
  • If you don't have fresh cilantro or mint, you can use dried herbs, but the flavor will be less intense.
  • To make a smoother chutney, blend it until it reaches your desired consistency.
  • Chutney can be stored in the refrigerator for up to 2 weeks.
  • This chutney is a great condiment for grilled meats, fish, or vegetables.

Conclusion:

Cilantro mint chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you're looking for a way to add some extra flavor to your meal, give this chutney a try!

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