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Coriander Mint Chutney for Chaat | Cilantro Mint Chutney | Green Chutney | Hari Chutney

Updated: Dec 15, 2022

There are so many recipes for Green Chutney....I already have 3 on my site now! This Green Chutney has Mint as well as Coriander, which gives this chutney a delicious fresh taste. It goes so well with any snacks, Chaats, in sandwiches or even on spaghetti!

I like to make this chutney and freeze it in small containers so I always have chutney on hand ready for my snacks! The colour may not be as bright green, but the flavour is not compromised! ENJOY!

Coriander Mint Chutney Recipe Cooking Time: 15 Minutes (Approx)

Makes about 1/2 Cup of Chutney


  • 1 Bunch Coriander / Cilantro (about 165g)

  • Handful of Mint Leaves (with a little tender stem)

  • 1 1/2 tsp Grated Ginger (2cm Piece)

  • 1 tsp Grated Garlic (1 Clove)

  • 3-4 Green Chilies

  • 1 TBSP Ghathia/Sev or 1-2 tsp Yoghurt or Sour Cream for binding

  • 2 - 2 1/2 TBSP Lemon Juice (to taste)

  • 1/4+ tsp Roasted, Ground Cumin

  • 1/2 - 3/4 tsp Salt


Wash & drain the Coriander and chop it into 1 inch pieces.

Remove the Mint leaves from the stem, keeping only the tip's tender stem, if any. Wash and drain it.

Wash and drain the chilies, ginger and garlic.

Grate the Ginger and Garlic. This is to prevent finding any large clumps of Ginger or Garlic in the Chutney.

Place 2 TBSP Lemon Juice into your blender jar and add some chopped Coriander in there. Blend.

Add a little more of the fresh ingredients and blend again. Repeat this process until all the fresh ingredients are gone.

Tip: Blending gradually like this reduces the amount of liquid you need to add in the Chutney.

Tip: Add more Lemon Juice or water gradually if needed, BUT make sure you don't make the Chutney too runny.

Add the Ghathia/Sev/Yoghurt or Sour Cream and blend. Tip: Adding one of these ingredients helps the Chutney have a vibrant green colour and will ensure the Chutney is well combined and that the liquids don't separate.

Taste the Chutney and adjust the seasonings.

Place the Chutney into a glade or plastic container and refrigerate if you are not using it immediately.

Tip: You can also freeze the Chutney in small containers and defrost as needed. I do this all the time and always have Chutney ready when I need it!



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