Best 4 Coriander Mint Chutney Recipes

**Introduce the dish:**

Coriander mint chutney is a vibrant and flavorful condiment that adds a burst of freshness to any dish. Made with a combination of fresh coriander leaves, mint leaves, green chilies, ginger, and yogurt, this chutney is a staple in Indian cuisine and is often served alongside kebabs, grilled meats, pakoras, and samosas. Its bright green color and tangy taste make it a popular choice for adding a pop of color and flavor to various dishes.

**The article features two variations of this classic chutney:**

1. **Basic Coriander Mint Chutney:** This recipe provides a straightforward method for making a simple yet delicious coriander mint chutney. With a few basic ingredients and a blender, you can easily create a smooth and flavorful chutney in minutes.

2. **Roasted Coriander Mint Chutney:** This variation adds a smoky and nutty flavor to the chutney by roasting the coriander and mint seeds before blending them with the other ingredients. The roasting process enhances the flavors and aromas of the herbs, resulting in a richer and more complex chutney.

Whether you prefer a classic or a roasted version, both recipes are easy to follow and offer a versatile condiment that can be enjoyed in various ways.

Here are our top 4 tried and tested recipes!

CORIANDER AND MINT CHUTNEY

Coriander and Mint Chutney image

This is the famous Indian Chef, Sanjeev Kapoor's no-fat chutney that he recommends to dab on your sandwiches to make them look more appetising! Enjoy these with the Paneer cutlets recipe that has been posted separately:)

Provided by Charishma_Ramchanda

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup fresh coriander leaves, cleaned, washed and chopped
1 cup fresh mint leaves, cleaned, washed and chopped
2 -3 green chilies, washed, stems removed, ends trimmed and chopped
black salt, to taste
1 teaspoon sugar
1 teaspoon fresh lemon juice

Steps:

Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
Remove from mixer into a serving bowl.
Add salt and sugar.
Stir in lemon juice.
Serve alongside cutlets, kebabs, etc.
or as a sandwich spread.
NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
Enjoy!

CORIANDER, MINT, AND CHILI CHUTNEY

Coriander, Mint, and Chili Chutney image

Categories Condiment/Spread Sauce Food Processor Ginger Quick & Easy Yogurt Mint Summer Honey Jalapeño Cilantro Gourmet

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 cup packed chopped fresh coriander
1/3 cup packed chopped fresh mint leaves
1 tablespoon finely chopped fresh jalapeño pepper, not seeded, or to taste (wear rubber gloves)
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
2 tablespoons fresh lemon juice
1/8 teaspoon ground cumin
1 teaspoon honey or sugar, or to taste
1/4 cup plain yogurt

Steps:

In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.

CORIANDER MINT CHUTNEY

Coriander Mint Chutney image

This is a delicious, fresh-tasting chutney from Madhur Jaffrey's Indian Cooking. I love it! I generally serve it with any Indian meal I make, but I think it's equally delicious served along-side a grilled steak or chicken. I'll have to try it with my Wedding Chicken or with steak fajitas. Bet it would be great as a marinade for grilled shrimp too. Ok - you get that I think it's delicious.

Provided by charlie 5

Categories Chutneys

Time 15m

Yield 1 batch

Number Of Ingredients 11

Ingredients

2 cups fresh cilantro leaves, and tender stems loosely packed
1 cup of fresh mint, loosely packed
1 cup white onion
1/2 teaspoon garlic, minced
1/2 teaspoon ginger, grated
1/2 teaspoon ground cumin
1 teaspoon green chili pepper, minced
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons lemon juice
3 tablespoons plain yogurt

Steps:

Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.

THE INDIAN CONDIMENT - CORIANDER-MINT OR GREEN CHUTNEY

The Indian Condiment - Coriander-Mint or Green Chutney image

This is a wonderful condiment. Use it as a dipping sauce or as a sandwich spread. This simply tastes yum!

Provided by Indian Chef

Categories Chutneys

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch fresh mint leaves
1 bunch fresh coriander
6 -7 garlic cloves (depending on taste)
1 small fresh ginger
2 -4 green chilies
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons fresh lemon juice

Steps:

Snip of the roots from both the bunches.
Peel the garlic cloves and clean the ginger piece.
Remove stalks from green chillies.
Put all ingredients in a blender, add salt, sugar, and lime juice.
Grind to make a smooth paste.
Remove in a bowl.
Chill to serve.
Green chutney can be refrigerated for up to 6-7 days.

Tips:

Fresh coriander and mint leaves are essential for the best flavor.
Use a food processor or blender to quickly and easily make the chutney.
Adjust the amount of green chilies to taste, depending on how spicy you like it.
For a smoother chutney, strain it through a fine-mesh sieve.
Serve the chutney immediately or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This coriander mint chutney is a versatile condiment that can be used to add flavor to a variety of dishes. It is especially good with grilled meats, fish, and vegetables. The chutney is also a great way to use up leftover coriander and mint leaves. With its bright, fresh flavor, this chutney is sure to become a favorite in your kitchen.