Coriander & Mint Chutney | A staple

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 & Mint Chutney

Coriander & 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.

Coriander & Mint Chutney

Coriander & Mint Chutney

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

Coriander & Mint Chutney

Coriander & Mint Chutney

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

Coriander & Mint Chutney | A staple

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 1 medium sized bowl

Serving Size: A spoonful

Coriander & Mint Chutney | A staple

A quick and easy chutney. Fresh and home-made Coriander and Mint chutney for all types of Indian snacks


  • 1 bunch - Coriander Leaves, cleaned
  • 1 Cup - Mint Leaves without stem
  • 1 tsp - Sugar
  • 3 - Green Chilies, medium
  • 1 1/2 tsp - Dry Mango Powder/ Amchoor
  • 1/2 - 1 - Lemon
  • 3 Tbsp - Curd, home-made
  • a pinch - Asafoetida
  • Salt - to taste


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

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.

Sending this chutney to -

  1. Let’s Cook Preserves, Jams & Chutneys
  2. Cooking with Herbs & Flowers – Season 2
  3. WTML November, 2013 hosted by Sahasra, originally started by Gayathri


  1. Coriander chutney looks really vibrant and delicious, thankyou for sending it to Lets cook preserves, jams and chutneys event at

  2. I love this chutney :) It looks so fresh and light :)

  3. So refreshing.

  4. Yummy & tasty chutney. Thanks for linking.

  5. Hi Deepali!Thanks for sending this across to the event :).I have posted the roundup here.Do take a look

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