Coriander and Mint Chutney

My regular readers would know how much I love mint. My love for this green leaf started with home-made chutney by my mother.

Coriander & Mint Chutney

Coriander & Mint Chutney

This is a must with all the snacks she makes at home.

There are many variations for this lovely green chutney. I love adding mint leaves to the coriander bunch for a fresh tang!

Coriander and Mint Chutney

Only few simple things to keep in mind while making this chutney – remove the mint leaves only from the stem/ stalk. Avoid stem as much as possible as it adds bitterness to the chutney.

Do not add lemon juice or amchoor in a steel jar of mixer – it will turn bitter.

With just few tips in mind, this chutney is a breeze to make and a must have for all snacks.

Coriander and Mint Chutney

1 small bowl of chutney Conversion Chart Print

Coriander and Mint Chutney


1 bunch of fresh coriander
½ bunch of fresh mint leaves
1 teaspoon of sugar
3-4 green chillies
teaspoon of dry mango powder (amchoor) or use juice of 3-4 lemons
3 tablespoons of home-made curd
a pinch of asafoetida
salt to taste


1.Wash coriander and mint leaves thoroughly. Place them in a wet grinder jar of the mixer. Add remaining ingredients except lemon and grind it till it turns into a paste.
2.Immediately remove it from the jar and transfer to a bowl. Squeeze the lemon into it. Mix gently. Serve fresh with snack of your choice.


A family recipe.

Clean mint leaves carefully, removing them from stalk/ stem. Add only the leaves to the chutney and not the stem.

Do not add lemon juice into the steel jar of mixer. Remove the chutney into a glass or plastic container before adding lemon juice or the chutney would turn bitter.

Also removing immediately to a air-tight container keep the color of the chutney fresh.

You can increase the amount of lemon/ amchoor for extra sour taste.