How to Make Mint Coriander Chutney - 2 Delicious Recipes

By Nidhi Nangia. April 11, 2017
How to Make Mint Coriander Chutney - 2 Delicious Recipes

Mint coriander chutney is an integral part of Indian cuisine. You can use it with snacks, at lunch or at dinner. Any Indian meal or snack seems to be incomplete without this spicy chutney. This chutney is easy to make, it is a basic condiment perfect to be used as a dipping with snacks. Throw in all the ingredients in a grinder, and you will be able to make this mint coriander chutney in less than 15 minutes. Whether you are a fan of Indian samosas, biryani or cutlets, you can add manifolds to their flavors by eating them with this chutney. In this oneHOWTO article, you are going to find out how to make mint coriander chutney in different variations.

Variation #1: Classic style

First of all, let's take a look at the classic recipe to make mint coriander chutney.


  • 100 gms of fresh mint leaves
  • 100 gms of coriander leaves
  • 5 garlic cloves
  • 1 inch ginger piece
  • 2 green chilies
  • ½ tsp salt
  • 2 tsp lime juice
  • 1 tsp sugar (optional)
  • Water as desired


  1. This is the toughest and most time consuming step of making mint coriander chutney. You have to separate the leaves of coriander and mint from their stalks one by one. Discard the stalks and wash the leaves thoroughly. If you want, you can cut them with a knife, otherwise you can let them go whole.
  2. Peel the ginger and the garlic cloves and cut them into small pieces.
  3. Remove stalks from green chilies and cut them into halves.
  4. Pour the leaves, green chilies, ginger pieces and garlic pieces in a big size food processor. If you have a smaller one, you will have to make two lots of the ingredients and grind them one by one.
  5. Add 2 tsp lime juice to the ingredients to give a citrus touch to the chutney.
  6. Add a little salt to the ingredients and run the food processor unless the ingredients turn into a smooth paste.
  7. Taste the salt, and add more if needed.
  8. If you want to give a sweet tone to the chutney, you can add some sugar as well while processing. But skip this step if you want your chutney to be spicier.
  9. If you are not satisfied with the consistency of the chutney, you can add some water to make it smoother. Keep on adding until you are satisfied with it.
  10. Pour the chutney in a bowl or container, and store in the refrigerator. This chutney tastes great when chilled.
How to Make Mint Coriander Chutney - 2 Delicious Recipes - Variation #1: Classic style

Variation #2: South Indian style

This variation of mint coriander chutney is ideally served in South India with dosas, idlis and vadas.


  • 1 large onion
  • 1 medium sized tomato
  • 4 garlic cloves
  • ¼ cup mint and coriander leaves
  • 1 tbsp chana dal
  • 8 red chilies
  • 1/8 tsp asafetida
  • 2 tbsp grated coconut
  • ¼ tsp jaggery
  • 2 tsp oil
  • Salt to taste
  • 2 tsp oil, ½ tsp mustard and 2 tsp urad dal for tempering


  1. Take a wok, heat it, and add 2 tsp oil in it
  2. Add red chilies and chana dal to it, and keep roasting until the dal turns golden brown in color
  3. Add asafetida in the end and roast.
  4. Remove this mixture from the wok, and add cubed onions and garlic to it.
  5. Keep roasting until the onions turn translucent, and then add tomato cubes.
  6. Fry until all the ingredients become soft.
  7. Wash mint and coriander leaves in a colander, and add to the wok.
  8. Fry until all the leaves shrink in size.
  9. Transfer this mixture in a plate and let it cool down.
  10. Add salt, jaggery, roasted chana dal, asafetida and red chili to a food processor.
  11. Then add the mixture of tomato, onion, leaves and garlic to it and grind coarsely.
  12. Temper with urad dal and mustard, and add this to the chutney you prepared in your food processor.
  13. Transfer to a bowl or container, and refrigerate.

If you love the taste of coriander, take a look at these other coriander sauce recipes.

How to Make Mint Coriander Chutney - 2 Delicious Recipes - Variation #2: South Indian style

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