Best 4 Mint Coriander Chutney Recipes

In the realm of Indian cuisine, chutneys hold a prominent place as versatile condiments, adding a burst of flavor to an array of dishes. Among these flavor-packed creations, the mint-coriander chutney stands out with its vibrant green hue and refreshing taste. This versatile condiment is a staple in many Indian households, often served alongside savory snacks, grilled meats, and even as a refreshing dip for vegetables.

While the classic mint-coriander chutney is a beloved favorite, there are numerous variations that cater to different taste preferences. From the tangy tomato-mint chutney, perfect for adding a zesty kick to kebabs, to the spicy green chili chutney, which brings a fiery touch to curries and stews, there's a chutney for every palate. This article presents a collection of these delectable mint-coriander chutney recipes, offering a diverse range of flavors to elevate your culinary creations.

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 for making the Best Mint Coriander Chutney:

Use fresh, fragrant herbs: The fresher the herbs, the more vibrant the flavor of your chutney will be. Look for cilantro and mint that are bright green and free of brown spots.
Don't over-chop the herbs: A rough chop is all that's needed to release the herbs' flavor. Over-chopping can make the chutney too mushy.
Use a variety of chilies: For a well-rounded flavor, use a combination of green chilies, red chilies, and serrano peppers. This will give your chutney a nice balance of heat and flavor.
Don't skip the tamarind: Tamarind is a key ingredient in mint coriander chutney. It adds a sour and tangy flavor that brightens up the chutney and balances out the heat of the chilies.
Let the chutney rest before serving: This will allow the flavors to meld together and develop. The chutney will be even better the next day.

Conclusion:

Mint coriander chutney is a versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for grilled meats, fish, vegetables, and even sandwiches. It's also a great way to use up leftover herbs. With its bright, fresh flavor, mint coriander chutney is sure to become a staple in your kitchen.