Cilantro Mint Chutney

Cilantro Mint Chutney, often also called hari chutney or dhaniya pudina chutney, is a popular condiment in South Asian Cuisine. Often served along with the main course, this bright sauce is the best part of the meal!

Of all the popular chutneys in Pakistani and Indian Cuisine, this no-cook mint and cilantro chutney is probably the easiest! All you need to make this popular Pakistani and Indian green sauce are a good blender and a handful of fresh ingredients.

Easy Mint Cilantro Chutney Recipe

This dipping sauce is so easy to make I sometimes like to make a big batch of it and share with friends and family as gifts!

Who wouldn’t like to receive a jar of this green chutney? It’s perfect with all Pakistani and Indian appetizers and snacks!

Here’s what you’ll need to start on a batch of your own flavorful cilantro mint chutney!

The Equipment

All you really need is a food processor or a really good blender to make the Chutney. Once the chutney is ready, you can store it in an airtight container if it’s for immediate household use.

If you plan on storing it in the freezer, pour the tangy green chutney in an ice cube tray and freeze it. Once frozen, remove the cubes and place them in a Ziploc bag. It will stay fresh in the freezer for up to 3 months. You can defrost a cube or two at a time to enjoy with your next meal!

The Ingredients

The simple ingredients in this green chutney are:

• Fresh cilantro
• Fresh mint
• Green chilies
• ½ teaspoon salt
• Tamarind chutney
• Red chili flakes

I simply put all the fresh ingredients in a blender jar in my Vitamix, add a little water if necessary and the best mint coriander chutney is ready!

The Greens

Do make sure to remove the leaves from the mint stems as the stems are too thick and don’t blend well, or taste good in the chutney. For the cilantro, I use both the stems and the coriander leaves as the stems are so fragrant and have a lot of flavor!

The Sour Flavoring

Some people like to add lemon juice or lime juice, but I find that tamarind adds the necessary tanginess and has much more depth of flavor. You can add plain and simple tamarind water, but I usually go with a cup of my tamarind-dipping-sauce.

The Spices

The sauce has a little bit of sugar and chaat masala in it so lends all that extra flavor the chutney may need. Chaat masala contains black salt and cumin powder, both of which along with sugar are often added to green chutneys.

If you don’t have any homemade sauce on hand, just use a store bought one and dilute it with some hot water if necessary to get the consistency right. A few tablespoons of water should be enough as you don’t want the chutney to be too runny. One of my favorites can be found here!

How To Eat the Coriander Mint Chutney

This Chutney is popular in every Pakistani, Indian household and is enjoyed with everything from street food to a simple home cooked meal. Served in fancy Pakistani Indian Restaurants as well as on street stalls, here are some popular foods this chutney recipe pairs well with:

• Tandoori Chicken
• Bhel Puri
• Samosas
• Dahi Puri
• Buddha Bowls
• Chicken Tikka

In addition to this, the chutney makes a great sandwich spread! I like to make a sandwich by taking 2 bread slices, spreading the chutney and adding sliced tomatoes and cucumbers as my filling!

A light and refreshing snack that looks beautiful with all the bright colors of the chutney and fresh vegetables on display.

Recipes To Pair The Chutney With

• easy-balochi-sajji-chicken
• easy-aloo-paratha-recipe
• meat-samosas-beef-tikka-masala-filling
• the-perfect-shami-kabab-recipe
• grilled-tandoori-lamb-chops
• potato-cutlet-recipe
• easy-potato-samosa-recipe
• bun-kabab-slider-recipe

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