Tangy Coriander (Cilantro) Mint Chutney

READY IN: 25mins
Recipe by dimpi sista

This is my mom's recipe for the popular Indian condiment - corriander mint chutney. It is easy to make, delicious, healthy and has many uses. Hope you enjoy it.

Top Review by Dimpi

I keep meaning to review this recipe, so here it is finally. I've been making chutney using this recipe for many years and it's always awesome. The tempering in oil improves the shelf life of the chutney (refrigerated) and eliminates the raw taste of the herbs. There are countless ways to use it - my latest favorite is to spread it on aloo paratha and top with fried halloumi and caramelized onions. Roll and eat - fantastic! Thanks for posting this, sista!

Ingredients Nutrition


  1. Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
  2. Dissolve the tamarind paste in a tablespoon of water.
  3. 'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
  4. Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
  5. I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
  6. Taste the puree and season to taste.
  7. Heat a non-stick skillet on meadium heat.
  8. Add the oil, and when the oil is warm add the herb puree.
  9. Stir around until the water evaporates and the mixtures darkens in color.
  10. Cool and transfer to an airtight container. Store in the refrigerator.
  11. This chutney can be served with samosas, pakora, fritters or other savory snacks.
  12. It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
  13. You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.

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