Coriander mint chutney is everywhere in India — from street-side pani puri stalls to high-end restaurants, and yes, even McDonald’s. In fact, it’s so embedded in the food culture that you’ll find it in burgers, wraps, and even as a pizza sauce option on some menus. It’s the unofficial green sauce of India — tangy, herby, spicy, and totally addictive.

No one knows exactly where it came from, but one popular story links a green chutney back to the Mughal emperor Shah Jahan. When he was sick, his royal cooks were said to have created a blend of herbs and spice that was light, cooling, and easy to digest.

This version combines fresh coriander and mint with lime, garlic, and green chilies for a smooth, punchy chutney that goes with just about anything — samosas, grilled veggies, kebabs, sandwiches, you name it. It comes together in minutes, but adds a burst of flavor that makes any meal feel a little more complete. Keep a jar in your fridge — you’ll be reaching for it more than you think.

Print Recipe

Green Coriander Mint Chutney

This green chutney is a quick and easy blend of cilantro, mint, garlic, and lime. Fresh, flavorful, and perfect with snacks, grilled dishes or everyday meals.

Prep Time5

Course: chutneys

Cuisine: Indian

Servings: people

Calories: 16kcal

Equipment

1 Blender

Ingredients

40 g fresh cilantro roughly chopped
10 g fresh mint leaves (about ½ cup)
5 g large garlic clove (1 large clove)
5-10 g green chilies roughly chopped (adjust to taste) roughly chopped (adjust to taste)
30-45 ml fresh lime juice (2–3 tablespoons)
1 g ground cumin (½ teaspoon)
salt to taste
water as needed to blend

US Customary - Metric

Notes

Pairs well with samosas, grilled meats, sandwiches or rice dishes
Easily adjustable spice level - just add more or fewer green chilies
Naturally vegan and gluten-free
Low in calories and packed with antioxidants from herbs
Keeps in the fridge for 3–4 days in an airtight container
Can be frozen in small portions (ice cube tray works great)

Green Chutney Twist Ideas

1. Creamy Version

Add 2–3 tablespoons of yogurt or Greek yogurt for a smoother, creamier texture. Great for milder dishes or as a dip.

2. Coconut Twist

Blend in 2 tablespoons of grated coconut (fresh or frozen) for a South Indian-style flavor and natural sweetness.

3. Nutty Body

Add roasted peanuts, cashews, or chana dal to make the chutney richer and thicker—great for sandwiches or wraps.

4. Sweet Touch

Add a small piece of jaggery or ½ teaspoon sugar to balance the heat and tang if your chilies or lime are strong.

5. No-Garlic Version

Skip the garlic entirely for a brighter, cleaner flavor—especially nice with yogurt-based dishes.

6. Tamarind Kick

Add a teaspoon of tamarind paste for a tangy-sour profile that works beautifully with chaats or samosas.

7. Spiced Up

Add a pinch of chaat masala or black salt for extra zing—especially good for pairing with street food.

8. Extra Green

Throw in a handful of baby spinach or parsley if you’re low on cilantro or want to stretch the batch.

9. Roasted Flavor

Toast the cumin seeds before blending instead of using ground cumin to deepen the flavor.

10. Frozen Cube Hack

Make a double batch and freeze in ice cube trays for quick portions ready to go anytime.

Nutrition

Enjoy your chutney fresh and don’t be surprised if you find yourself making it again and again 🙂